Encapsulation:- an essential technology for functional foodapplications
By Denis Poncelet, ENITIAA, UMR CNRS 6144, 44322 Nantes cedex,France
Since the last world war more than 60 years ago, we assisted in arevolution on the improvement of production methods leading to anabundance of food in our occidental countries unknown to mankind before.Our fridge is full! This abundance is also associated with a diversificationof the foodstuffs. Some products formerly considered as "luxury" find theirplace in our quasi daily food (salmon, duck fillet …); fruits and vegetablesreach us from all over the world.The abundance has driven people to request more from the food they eatover and above energy supply; for example, to provide safety, health, andwhy not--- fun.
However, there is another equally important revolution in our society.From traditional and familial "cuisine", we have moved to industrialcooking, to consume as catering (fast food) or to bring back home.Recomposed powders, mixes, storage period extension, and the need forinnovation have fundamentally modified the handling foodstuffs. It issimpler and less costly for industry to transport, store and rehydrate driedpowders than to transport hydrated food products. Unfortunately,dehydratation often has negative effects on the texture, flavour andsolubility of the rehydrated food. It is frequently necessary to supply foodpowders with their inherent aromas, vitamins, and other properties. Inthis context and application
has become a highlyimportant tool for food process engineers. Protection during storage or