Encapsulation techniques are used to preserve and protect ingredients in foods. Microencapsulation coats droplets of liquids, solids or gases in thin films that control release under different conditions. This allows controlled release of flavors and protects ingredients. Encapsulation finds applications in foods like dry beverage mixes and chewing gum where it prolongs flavor sensation and shelf life. There is also increased demand for encapsulation of vitamins and nutraceutical ingredients to mask strong flavors. Nanocapsules provide targeted delivery systems to carry and release flavors or nutrients when desired. Fabricated and instant foods incorporate encapsulated ingredients to add nutrition and convenience.

1. Nutraceuticals and Encapsulated Foods

17. Extraction of cooked bean at higher temperatures followed by clarification Commercial soya beverage Soya milk Oil and soluble Carbohydrates are removed Beverage & fortified breads Soya protein Oil is removed Bakery & meat products Soyaflour, defatted Beverages, Oil is not removed Beverages, baby food Soyaflour with fat process Uses Product

19. Appetite & normal growth Chewing gums, breath mint Minerals Zinc Protecting against cataracts, bronchitis, asthma, etc Bakery products Fruits & Vegetables Vit. C. Reduced calorie sweetness used in sugar free products Chocolate, jams, ice cream Milk Lactinol Weight reduction& energetic Used inbeverages Fruits and Vegetables Pyruvate (Carbohydrate) s Advantage Used in Found in Ingredients

24. Vitamin A Oil Vitamin A Rice Vitamin A Milk Vitamin A Sugar Vitamin A with Folic acid & Iron Wheat Flour Micro-nutrient Food

25. Flavours for Foods& Beverages Vital Flavour & Fragrances Milk Products / baby Foods Shreyas, Baroda, Gujarat Food Powders & Herbal Extracts Venkatesh Food Industries Chinndwar (MP Soya Protein & Dietary Soya Fibre DuPont Protein Technologies Gurgoan, Harayana Neutraceuticals Advanced Bio-chemicals Ltd. Thane Products Name of the Company