Microencapsulation: industrial appraisal of existing technologies and trends

Controlled release of food ingredients at the right place and the right time is a key functionality that can be provided by microencapsulation. A timely and targeted release improves the effectiveness of food additives, broadens the application range of food ingredients and ensures optimal dosage, thereby improving cost-effectiveness for the food manufacturer. Reactive, sensitive or volatile additives (vitamins, cultures, flavors, etc.) can be turned into stable ingredients through microencapsulation. With carefully fine-tuned controlled release properties, microencapsulation is no longer just an added value technique, but the source of totally new ingredients with matchless properties. (C) 2003 Elsevier Ltd. All rights reserved.