Fluidized bed coating in food technology

Originally developed as a pharmaceutical technique, fluidized bed coating is now increasingly being applied in the food industry to tune the effect of functional ingredients and additives. Main benefits of such miniature packages, called microcapsules, include increased shell life, taste masking, ease of handling, controlled release, improved aesthetics, taste and color. However, compared with a pharmaceutical technologist, a food technologist is more obliged to cut production costs and, therefore, should adopt a somewhat different approach to this rather expensive technology. As a consequence, conventional top-spray film coating of food ingredients seems the most feasible. Moreover, the barrier characteristics of a top-spray coating serve most food applications. Nevertheless, numerous variables are involved in film coating and a thorough insight into their action is essential for establishing an appropriate thermodynamic operation point that provides the required process and product quality. Finally, the development of continuous Fluidized bed coaters will offer new possibilities. (C) 1999 Elsevier Science Ltd. All rights reserved.