Abstract
Formulation of food ingredients such as flavors, aromas, vitamins, minerals, spices, carotenoids, essential oils such as omega-3 and -6 oils, salts, phytochemicals, nutritional supplements, functional enzymes, and coenzymes are microencapsulated for various reasons. One key reason is to protect the sensitive active ingredient against oxygen, pressure, heat, light, and water. Furthermore, protection against oxygen is critical to prevent rancidity or off-tastes that may develop during oxidation. In different instances, the physical state of the food ingredient needs to be protected. By physical state, one means that the colloidal or emulsion's stability or insoluble active particle dispersion in an aqueous media needs to be protected. There are also occasions where actives need to be protected by extreme physical changes in heat, pressure, or pH during the product's processing.
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