Food Encapsulation is an Advanced Technology Used for Capturing the Active Ingredients by Utilizing a Shell Material
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Food Encapsulation |
Food encapsulation has
various benefits. In addition to maintaining the nutritional value of food, it
also prevents oxidation. Food manufacturers use encapsulation technology to
protect volatile ingredients. They can protect volatile flavors and improve shelf
life. Encapsulated products are also odorless and resistant to insect and
microbial formations. It is the most popular method of encapsulation. In
regions such as Germany, the increasing prevalence of biotechnology companies
has increased the usage of encapsulation. For instance, according to PharmiWeb,
in 2019, there were around 660 dedicated biotech companies in Germany.
The global Food Encapsulation Market is projected to surpass US$ 10 billion by the end of 2027, in terms of revenue, growing at CAGR of 9.5% during the forecast period (2019 to 2027).
Rising health
consciousness and improving lifestyles are driving the demand in the food
encapsulation industry. Moreover, the increasing disposable income and
preference for healthier food products are fueling the usage of the encapsulation
industry. In encapsulation the most common type of shell material used is
polysaccharides. These polysaccharides play an important role in the
microstructure and protect sensitive oils. They are widely preferred by food
manufacturers as they offer several textures and are chemically modified. In
addition, polysaccharides are the most suitable building blocks for delivery
systems.
The end-products of encapsulation are expected to be improved in
the areas of quality, flavor, and aftertaste. Further, manufacturers are
exploring the benefits of encapsulation in order to meet these demands. The encapsulation
particles are released into the environment through a process of controlled
release. During this process, the active ingredients remain at the target site
for a longer period of time. The encapsulated particles are stored at low
temperatures below the melting point of the coating. During the cooking or
preparation, the particles are heated to a temperature above their melting
point. Then, the product is ready for consumption. It has numerous benefits for
consumers.
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