1. Global Food Encapsulation Market (2012 – 2017) - By Types, Functions,
Applications, Ingredients, Shell Materials, Packaging, & Geography: Trends &
Forecasts
The development of cutting-edge preservation techniques such as nanoencapsulation and microencapsulation
technologies has revolutionized the food encapsulation industry; as in addition to preservation, these technologies
also maintain and mask ingredients, aroma, and taste. Technological developments in controlled release and
delivery systems are increasingly attracting potential industry players towards the food encapsulation market.
Changing lifestyles due to improvements in living standards have led to a wide diversification in food items. This
factor is inducing an increasing number of food encapsulation industry players to introduce functional foods or
fortified foods. Functional foods are fresh or processed foods containing health-promoting or disease-preventing
properties with its basic functionality being nutrient supply.
Encapsulation shows a niche in food industry. Food products are required to be abounded of nutrients, and this
becomes possible by adoption of encapsulation technology on gross level including weaning food, convenient
food, and tertiary processed food. Newer way to preserve food is a demand in food market, a better way to serve
the society is the current need of marketers. Investment ventures have all set their path in searching various
acceptable varieties of food product and encapsulation is providing reasonable benefit to the consumers. Though
encapsulation turns out to be on of the boon for mankind, it at the same time is scrutinized during packaging and
processing. Food ingredient producers need to research on the reduction of the size of encapsules and
uncontrolled release at the target region.
The market for such foods is driven mainly by a global increase in health consciousness, which has also increased
the demand for dietary supplements, health foods, and beverages. These are the areas where encapsulated foods
or ingredients have most applications. Also, confectionary items such as candies and chewing gums include
encapsulated sweeteners to maintain sweetness over longer periods of time. This segment is also making the food
encapsulation market very lucrative for the key industry players.
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Report Details:
Published: June 2012
No. of Pages: 277
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2. Table of Contents
1 INTRODUCTION
1.1 KEY TAKE-AWAYS
1.2 REPORT DESCRIPTION
1.3 MARKETS COVERED
1.4 STAKEHOLDERS
1.5 RESEARCH METHODOLOGY
1.5.1 MARKET SIZE
1.5.2 KEY DATA POINTS TAKEN FROM PRIMARY SOURCES
1.5.3 LIST OF COMPANIES COVERED DURING PRIMARIES
1.5.4 LIST OF SECONDARY SOURCES
1.5.5 ASSUMPTIONS MADE FOR THE REPORT
1.5.6 KEY QUESTIONS ANSWERED
2 EXECUTIVE SUMMARY
3 MARKET OVERVIEW
3.1 INTRODUCTION
3.2 UNDERSTANDING FOOD ENCAPSULATION
3.3 BURNING ISSUE
3.3.1 LEGISLATION ISSUES IN EUROPEAN MARKET
3.4 WINNING IMPERATIVE
3.4.1 REDUCING CAPSULE SIZE & INCREASING BIOAVAILABILITY
3.5 MARKET DYNAMICS
3.5.1 DRIVERS
3.5.1.1 Change in Food Consumption Patterns
3.5.1.2 Increasing Consumption of Functional Foods
3.5.1.3 Growing Demand for Convenience Foods
3.5.1.4 Innovative Food Encapsulation Technologies
3.5.2 RESTRAINTS
3.5.2.1 High Costs
3.5.2.2 Fewer Technology Developments
3.5.3 OPPORTUNITIES
3.5.3.1 Multi-component Delivery System
3.6 PORTER’S FIVE FORCES ANALYSIS
3.6.1 DEGREE OF COMPETITION
3.6.2 SUPPLIERS POWER
3.6.3 BARGAINING POWER OF BUYERS
3.6.4 THREAT OF SUBSTITUTES
3.6.5 THREAT OF NEW ENTRANTS
3.7 PATENT ANALYSIS

3. 3.7.1 PATENT ANALYSIS, BY GEOGRAPHY
3.7.2 PATENTS ANALYSIS, BY YEAR
3.7.3 PATENTS ANALYSIS, BY COMPANY
4 GLOBAL MARKET OF FOOD ENCAPSULATION, BY TYPES
4.1 INTRODUCTION
4.2 MICROENCAPSULATION
4.2.1 POLYMERIZATION
4.2.1.1 Inter Facial Polymerization
4.2.1.2 Matrix Polymerization
4.2.1.3 In-situ Polymerization
4.2.2 SPINNING DISK
4.3 MACROENCAPSULATION
4.4 NANOENCAPSULATION
4.4.1 MICELLE
4.4.2 PHASE INVERSION
4.4.3 LAYER-BY-LAYER DEPOSITION
4.4.4 CONTROLLED PRECIPITATION
4.5 HYBRID TECHNOLOGIES
4.5.1 COACERVATION
4.5.2 SOLVENT EVAPORATION
4.5.3 MOLECULAR INTRUSION
4.5.4 SPRAY DRYING
4.5.5 EXTRUSION
4.5.6 CO-CRYSTALLIZATION
4.5.7 LIPOSOME ENCAPSULATION
4.5.8 FLUIDIZED-BED COATING
4.5.9 SPRAY COOLING
5 GLOBAL MARKET OF FOOD ENCAPSULATION, BY FUNCTIONS
5.1 INTRODUCTION
5.2 TASTE MASKING
5.3 OXIDATION STABILITY
5.4 FLAVOR MASKING
5.5 COLOR MASKING
5.6 OTHERS (CONTROLLED RELEASE)
6 GLOBAL MARKET OF FOOD ENCAPSULATION, BY APPLICATIONS
6.1 INTRODUCTION
6.2 BAKERY & CONFECTIONARY
6.3 DAIRY & FROZEN DESSERTS
6.4 SNACKS/CONVENIENCE FOODS
6.5 FUNCTIONAL FOODS
6.6 MEAT, POULTRY & SEAFOODS
6.7 BEVERAGES

4. 7 GLOBAL MARKET OF FOOD ENCAPSULATION, BY INGREDIENTS
7.1 INTRODUCTION
7.2 VITAMINS
7.2.1 FAT SOLUBLE VITAMINS
7.2.1.1 Vitamin A
7.2.1.2 Vitamin D
7.2.1.3 Vitamin E
7.2.1.4 Vitamin K
7.2.2 WATER SOLUBLE VITAMINS
7.2.2.1 Vitamin B Complex
7.2.2.2 Vitamin C
7.3 MINERALS
7.3.1 CALCIUM
7.3.2 IRON
7.3.3 PHOSPHOROUS
7.3.4 MAGNESIUM
7.3.5 ZINC
7.4 ORGANIC ACIDS
7.4.1 CITRIC ACID
7.4.2 LACTIC ACID
7.4.3 FUMARIC ACID
7.4.4 MALIC ACID
7.4.5 SORBIC ACID
7.5 ENZYMES
7.5.1 LIPASE
7.5.2 LACTASE
7.5.3 PHOSPHATASE
7.6 FLAVORS & ESSENCE
7.7 SWEETENERS
7.8 COLORS
7.9 PRESERVATIVES
7.10 PROBIOTICS & PREBIOTICS
7.10.1 LACTOBACILLI
7.10.1.1 Lactobacillus acidophilus
7.10.1.2 Lactobacillus rhamnosus
7.10.1.3 Lactobacillus bulgaricus
7.10.1.4 Lactobacillus salivarius
7.10.1.5 Lactobacillus plantarum
7.10.1.6 Lactobacillus casei
7.10.1.7 Lactobacillus sporogenes
7.10.2 NUTRITIONAL YEAST
7.10.3 BIFIDOBACTERIA
7.10.3.1 Bifidobacterium longum
7.10.3.2 Bifidobacterium infantis

5. 7.10.3.3 Bifidobacterium bifidum
7.10.4 INULIN
7.10.5 FRUCTO-OLIGOSACCHARIDES
7.10.6 GALACTO-OLIGOSACCHARIDES
7.10.7 OTHERS
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