Dairy encapsulation systems by atomization-based technology

Book chapter


Wang, Yong, Wang, Bo and Selomulya, Cordelia. (2022). Dairy encapsulation systems by atomization-based technology. In In Juliano, Pablo, Knoerzer, Kai, Sellahewa, Jay, Nguyen, Minh H. and Buckow, Roman (Ed.). Food engineering innovations across the food supply chain pp. 247-259 Academic Press. https://doi.org/10.1016/B978-0-12-821292-9.00023-6
AuthorsWang, Yong, Wang, Bo and Selomulya, Cordelia
EditorsJuliano, Pablo, Knoerzer, Kai, Sellahewa, Jay, Nguyen, Minh H. and Buckow, Roman
Abstract

This chapter presents an overview of atomization-based microencapsulation technology, focusing on spray drying, spray chilling, and fluidized bed coating technology, which highlights the role of dairy ingredients in the process. The ingredients include casein and whey protein, lactose, milk fat, and other ingredients that are commonly used as microcapsule wall materials, while dairy peptides and lactoferrin are used as examples of core material for microencapsulation. The properties related to the quality of microencapsulated particles and their applications in food processing are discussed.

Keywordsdairy ingredients; encapsulation; casein; whey; lactose; milk fat; spray drying; spray chilling
Page range247-259
Year2022
Book titleFood engineering innovations across the food supply chain
PublisherAcademic Press
Place of publicationLondon, United Kingdom
San Diego, California
Cambridge, Massachusetts
Oxford, United Kingdom
ISBN9780128212929
Digital Object Identifier (DOI)https://doi.org/10.1016/B978-0-12-821292-9.00023-6
Scopus EID2-s2.0-85138980028
Research or scholarlyScholarly
Publisher's version
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All rights reserved
File Access Level
Controlled
Output statusPublished
Publication dates
Online08 Dec 2021
Print2022
Publication process dates
Deposited31 Jul 2023
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