Abstract
Microencapsulation with entrapping agent (wall material) and emulsifier is an important technique to produce functional food powder for prolonging the shelf life of functional oils in the food industry. The powder is usually prepared by spray-drying. Typical encapsulation process is the entrapment of active core material such as functional lipid into wall material. The particle (powder) includes the core materials which is in the scale of nano- or micro-meter. The formation of oil-droplets in nano/micrometer size should be prepared in wall material solution. In this chapter, several factors affecting stability of functional core material such as fatty acid are summarized for forming functional food powder using nanotechnology in food industry.
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