What is it
Microencapsulation is the packaging of small particles of an active or functional ingredient in minute capsules. This process is used to mask the flavour of ingredients or to extend their shelf life.
Microencapsulation aims to stabilise, enhance and control the release of bioactive ingredients in a range of food applications. The technique ensures the substance can survive the heat processes such as:
Microencapsulation aims to stabilise, enhance and control the release of bioactive ingredients in a range of food applications. The technique ensures the substance can survive the heat processes such as:
- baking and ultra-heat treatment (UHT) processes
- acidulation (required in the manufacturer of yoghurt and mayonnaise)
- freezing and thawing (ice-cream)
An example of the use of this technique is by manufacturers of meat products, such as Hans Continental Smallgoods, to replace the high proportion of fat with protein material, meaning that the smallgoods have a mouthfeel of high-fat fermented meat with fewer kilojoules.
Microencaspulation is used to protect food components and add sensitive or normally palatable but healthy ingredients into a range of food products. It enables the fortification of foods with health-enhancing properties that would otherwise be almost impossible to obtain due to processing, storage or distribution conditions.
Another example of microencapsulation is with omega-3 fats, which are essential for the human body and therefore, must be consumed in foods such as oily fish or nuts. However, these fats have fishy flavours and are readily oxidised. Microencapsulation allows for omega-3 fatty acids to be incorporated into other foods.
The technology:
The technology:
- masks the taste and prevents oxidation
- increases shelf life
- makes sure the bioavailability of omega-3 is retained
- stops fatty acids interacting with the remaining components of the food
As technology has advanced and further research has been undertaken, microencapsulation can be applied to many other substances, such as: