Chapter 29 - Gas encapsulated powders

Abstract

Gases have been widely used in foods for processing and preservation. In many food applications in which a small amount of gas is needed, the traditional utilization of gas from high-pressure cylinders and tanks has many limitations regarding handling, transport and storage, due to potential explosions and unknown leaks. To address these issues, many attempts have been made to produce gas powders with controlled release rates of gas. In powder form, the use of gas in foods has become much safer and more convenient than traditional methods. Gas powders are typically produced, using solid matrices to entrap gas in their structures, while the release of gas from the powder is a result of structural interruption of solid matrices. To use gas powders in foods, especially since there is direct contact between them, the solid matrices used to entrap gas must be food-grade. Thus, carbohydrate compounds, especially cyclodextrin (CD) powders, are commonly used to produce gas powders for food applications. Here, we describe the production, properties and food applications of gas powders, focusing on the utilization of CD powders as encapsulating materials.