Abstract
A wide variety of colloidal delivery systems are available for utilization in the food industry to encapsulate, protect, and release nutraceutical components. The challenge for the food and beverage manufacturer is to decide which system is the most appropriate delivery system for a particular application, which is based on factors such as physicochemical properties, labelling and legal requirements, and economic factors. This chapter provides an overview of: the terminology used to refer to delivery systems; the different kinds of release mechanisms; the active components that can be encapsulated; and the materials and methods that can be used to fabricate delivery systems. In addition, it highlights the importance of carefully controlling particle characteristics (such as composition, charge, and size) to produce particular physicochemical and functional properties (such as optical, rheological, stability, and release).
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