Abstract
Wide varieties of techniques are currently available for encapsulation of active components in food and nutraceutical industries. Spray drying and freeze drying technologies have been commonly applied due to their outstanding advantages in availability of the equipment facility, high product stability, low product volume and weight, reduced storage space and transportation cost, and ease of handling and reconstitution of encapsulated powders. This chapter describes the principles and processing techniques of spray drying and freeze drying for encapsulation of food ingredients and nutraceuticals. Some specific applications are also described for encapsulation of different types of core materials. The limits and challenges of these techniques in relation to research and commercial applications are also briefly introduced.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
