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Encapsulation - Overview of Uses (RISH, Reineccius, 1995)
Encapsulation - Overview of Uses (RISH, Reineccius, 1995)
Sara J . Risch
0097-6156/95/0590-0002$12.00/0
© 1995 American Chemical Society
refer to these reviews for more details concerning particular techniques as well as the
Publication Date: March 24, 1995 | doi: 10.1021/bk-1995-0590.ch001
Spray Drying
Traditionally, the most common method of encapsulating food ingredients has been
spray drying. Spray drying is still the most economical and widely used method of
encapsulation, finding broad use in the flavor industry. Equipment is readily available
and production costs are lower than for most other methods of encapsulation. In
addition to being an encapsulation process, spray drying is also a dehydration process
and is used in the preparation of dried materials such as powdered milk. A complete
review of spray drying was written by Reineccius (5)and can be referred to for more
detailed information.
To prepare materials for spray drying, the carrier or wall material (such as
maltodextrin, modified starch, gum or combination of these) is hydrated. The flavor
or ingredient to be encapsulated is added to the carrier and homogenized or
thoroughly mixed into the system using a similar technique. A typical ratio of carrier
to core material is 4:1, however, in some applications higher flavor loads can be used.
The mixture is homogenized to create small droplets of flavor or ingredient within the
carrier solution. The creation of a finer emulsion increases the retention of flavor
during the drying process (6). Numerous studies have been conducted to evaluate the
properties of wall materials, including a comparison of encapsulating agents for
artificial flavors by Leahy et al (7) and comparisons of retention of volatiles in
systems including combinations of carbohydrate, protein and lipids (8).
The core/wall material mixture is fed into a spray dryer where it is atomized
through a nozzle or spinning wheel. Hot air flowing in either a co-current or
counter-current direction contacts the atomized particles and evaporates the water,
producing a dried particle that is a starch or carrier matrix containing small droplets
of flavor or core. The dried particles fall to the bottom of the dryer and are collected.
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Publication Date: March 24, 1995 | doi: 10.1021/bk-1995-0590.ch001
Spray chilling and spray cooling are similar to spray drying in that core material is
dispersed in a liquified coating or wall material and atomized. However, unlike spray
drying, there is generally no water to be evaporated. The core and wall mixture are
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atomized into either cool of chilled air which causes the wall to solidify around the
Publication Date: March 24, 1995 | doi: 10.1021/bk-1995-0590.ch001
Extrusion
Other Techniques
A number of other techniques are also finding applications in the food industry.
Fluidized bed coating, also referred to as air suspension coating or the Wurster
process is typically used to coat solid particles. In simpllified terms, the particles to
be coated are circulated through a chamber with high velocity air. As they circulate,
the coating material is atomized into the particle stream and deposited on the surface.
The amount of coating applied can be controlled by controlling the length of time that
the particles are in the chamber. The chapter by Zimmermann discusses the method
in detail while the chapter by deZarn presents applications for this technique.
Liposome entrapment, which found initial applications in the pharmaceutical
Downloaded by 200.159.71.122 on November 1, 2011 | http://pubs.acs.org
Publication Date: March 24, 1995 | doi: 10.1021/bk-1995-0590.ch001
industry and is now being investigated for the food industry, is discussed in a chapter
by Reineccius. Liposomes consist of an aqeous phase that is completely surrounded
by a phospholipid-based membrane. When phospholipids are dispersed in an aqueous
media, the liposomes will form spontaneously. It is possible to have either aqueous or
lipid soluble material enclosed in the liposome. The only application that is not
possible is for any materials that are soluble in both aqueous and lipid phases which
limits the use of liposomes for most flavor compounds.
Coacervation was patented by National Cash Register Company in the 1950's
for carbonless paper. This technique is often regarded as the original and true method
of encapsulation. A liquid phase of the coating material is separated from a polymeric
solution and surrounds the suspended core material. The coating is then solidified.
Until recently, this method was not used for food ingredients due to the fact that the
materials available for hardening the wall materials were not food grade. This
technique will be discussed in detail in the chapter entitled "Coacervation of Food
Ingredients" by Risch.
Inclusion complexation is the only method of encapsulation that takes place
on a molecular level. It is accomplished using cyclodextrins, typically B-cyclodextrin
which consists of 7 glucose units linked 1-4. It has a hollow, hydrophobic center
with a hydrophilic outer surface. When in solution, molecules that are less polar will
replace the water molecule that is held in the center of the cyclodextrin. This
complex becomes less soluble and will precipitate out of solution. The development
and applications of cyclodextrins are discussed in detail by Hedges later in this book.
Rotational suspension separation is discussed in chapters by Sparks and
Schlameus. It involves the suspension of the core material in the selected wall
material. This mixture is introduced onto a rotating disk. The encapsulated particles
are spun off the disk and then dried or chilled.
Other chapter include research on factors influencing retention during spray
drying and a specific application for spray dried flavors. There are ongoing research
efforts to determine new and better ways to protect food ingredients. Much of this
work is confidential and protected by trade secrets. Some of the work is patented and
one chapter later in the book will review some of the significant patents that have
been issued in the past few years. We will continue to see more technology
developed for specialized applications of encapsulated and controlled release
products.
Literature Cited