LIPID ENCAPSULATION TECHNOLOGY - TECHNIQUES AND APPLICATIONS TO FOOD

Encapsulation is a means of isolating a substance from the reactions of the surrounding matter. After encapsulation, the entropy of the isolate decreases; the potency increases and, in some cases, the isolate gains new functions, A variety of methods have been developed to encapsulate various substances, and most are applicable to the encapsulation of lipids. This review focuses on lipid encapsulation in dried polysaccharide and protein matrices, covering why and how to encapsulate lipids, how to evaluate potential wall materials, and how to assess the retardation of lipid oxidation.