encapsulation process via spray drying

1. Encapsulation
Arun Kumar Gupta
M.Sc. Food Science technology
1

2. Encapsulation can be defined as a process where a
continuous thin coating is formed around solid particles,
liquid droplets, or gas cells that are fully contained within
the capsule wall. It involves the coating and entrapment of
a pure material or mixture into another material.
2
Encapsulation

3. Type of capsule by their size
• Microcapsules : 0.2 and
5,000 μm.
• Macro capsules when
the range is larger than
5,000 μm.
• Nano capsules when the
range is smaller than 0.2
μm (200 nm).
3

4. Process to encapsulate flavours
• Various encapsulated methods have been proposed.
Among them, spray drying is the most common technique
to produce flavour powders from food flavour emulsion
4

5. How to make the
encapsulation of
flavours?
5

6. Types of Encapsulated Ingredients
• Various food ingredients that can be encapsulated
Flavoring agents,
• Acids, alkalis, buffers
• Agents with undesirable flavor & odors
• Essential oils, amino acids, vitamins, minerals
• Artificial sweeteners
6

7. Advantage
• Decrease the evaporation or transfer rate of the core
material with regard to the outside environment.
• Control the release of the core material so as to achieve
the proper delay until the right stimulus.
• Promote the ease of handling of the core material.
• Mask the taste of the core.
7

8. Application
• Encapsulation of juice, enzymes.
• Use to encapsulate the vitamin, mineral, probiotics,
colors, flavors, and essence.
• It is also used in the pharmaceutical industry to preserve
the essential nutrients.
• It is used for fortified foods & functional foods.
• It is used as the alternative of the packaging material.
8