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Microencapsulation: its application in nutrition

Published online by Cambridge University Press:  28 February 2007

P. M. M. Schrooyen ,
R. van der Meer  and
C. G. De Kruif
P. M. M. Schrooyen
Affiliation:
NIZO Food Research, PO Box 20, 6710 BA Ede, The Netherlands
R. van der Meer
Affiliation:
NIZO Food Research, PO Box 20, 6710 BA Ede, The Netherlands
C. G. De Kruif*
Affiliation:
NIZO Food Research, PO Box 20, 6710 BA Ede, The Netherlands
*
*Corresponding Author: Professor C. G. De Kruif, fax +31 318 650 400, email dekruif@nizo.nl
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Abstract

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The development of new functional foods requires technologies for incorporating health-promoting ingredients into food without reducing their bioavailability or functionality. In many cases, microencapsulation can provide the necessary protection for these compounds, but in all cases bioavailability should be carefully studied. The present paper gives an overview of the application of various microencapsulation technologies to nutritionally-important compounds, i.e. vitamins, n-3 polyunsaturated fatty acids, Ca, Fe and antioxidants. It also gives a view on future technologies and trends in microencapsulation technology for nutritional applications.

Keywords

MicroencapsulationFunctional foodsBioavailability

Information

Type
Symposium on ‘Nutritional effects of new processing technologies’
Information
Proceedings of the Nutrition Society , Volume 60 , Issue 4 , November 2001 , pp. 475 - 479
Copyright
Copyright © The Nutrition Society 2001

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