The Role of Microencapsulation Technology in Enhancing Food Stability
The enhancement of food stability is very important to ensure the safety of food,maintain its nutritional value and increase economic benefits.Microcapsule embedding technology can effectively isolate external factors such as oxygen and moisture,and inhibit the growth of microorganisms in food by constructing a strong physical barrier.Through the use of antioxidant wall materials,the occurrence of chemical reactions can be slowed down or prevented,thereby enhancing the chemical stability of food.Through its unique sustained-release mechanism,it can release active ingredients on demand;through the anti-enzyme effect,it can prevent the enzyme in food from direct contact with sensitive components.In this paper,the microencapsulation process of meat flavor compound seasonings produced by emulsification and spray drying process with modified starch as wall material is described through practical cases,which proves the effectiveness of microcapsule embedding technology in improving product stability in actual food processing.
NETL
NSTL
万方数据
