Microencapsulation - Articles and news items
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Microencapsulation for functional foods: a focus on the vibrating technology
Issue 3 2009 • 10 September 2009 • Adem Gharsallaoui, Temporary Associate Professor, AgroSup Dijon (France)
The food industry uses more and more purified natural and synthetic fragile substances today, and consequently, there is an increased need to protect these ingredients. Functional food ingredients, such as flavours, vitamins or antioxidants, are sensitive to environmental stress during manufacturing, storage and consumption of the food product. Furthermore, loss of bioactivity can occur during digestion in the stomach and intestine. Microencapsulation is a useful tool to preserve the beneficial properties of these food ingredients and to control their release at both the right place and the right time.
ABF Ingredients ANDEROL EUROPE BV Avantes Berndorf Band GmbH BIOTECON Diagnostics GmbH Bruker BioSpin Cargo Oil AB Elea GmbH Engilico FUCHS LUBRITECH GmbH GLOBALG.A.P. Foodplus GmbH InS Services (UK) Ltd IONICON Analytik GmbH JAX INC. JBT Corporation LUBRIPLATE Lubricants Company NETZSCH Pumpen & Systeme GmbH NSF International Ocean Optics PCE Instruments UK Ltd R-Biopharm Rhone Ltd Sandvik Process Systems Stancold SteriBeam The Tintometer® Group Thermo Fisher Scientific TOMRA Sorting Food Uhde High Pressure Technologies GmbH Verner Wheelock Vikan UK Ltd