Microencapsulation Preparation Method and Its Application in the Encapsulation of Macronutrient
Microencapsulation technology has been listed as a high-tech international key research and development in the 21st century.Embedding the core material through microencapsulation technology is conducive to improving the stability of food ingredients and prolonging their shelf life.However,microencapsulation technology in China is still in its infancy,there is large room for development.In this article,the preparation methods of various food ingredients microcapsules were reviewed,and their principles,advantages and disadvantages,and applicable objects were compared.Moreover,the application of microencapsulation technology in macronutrient(carbohydrates,fat,protein)is analyzed from aspects of wall material,preparation method,embedding rate,and purpose.In general,the choice of microcapsule embedding method should focus on the heat sensitivity,solubility and stability of the core material.Based on these considerations,the embedding efficiency and the required product purity should be taken into account.At present,the most commonly used methods in the embedding of the three major nutrients include spray drying,freeze drying,emulsification-chemical cross-linking and orifice coagulation.This paper provided favorable evidence support for the selection of microencapsulation technology,and provided an effective reference for subsequent food storage and preservation,activity maintenance and development of functional foods,and drug sustained release research.
NETL
NSTL
万方数据
