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Dairy encapsulation systems by atomization-based technology
Wang, Yong Wang, Bo Selomulya, Cordelia
Wang, Yong
Wang, Bo
Selomulya, Cordelia
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.
Keywords
dairy ingredients, encapsulation, casein, whey, lactose, milk fat, spray drying, spray chilling
Date
2022
Type
Book chapter
Journal
Book
Food engineering innovations across the food supply chain
Volume
Issue
Page Range
247-259
Article Number
ACU Department
School of Behavioural and Health Sciences
Faculty of Health Sciences
Faculty of Health Sciences
Relation URI
Source URL
Event URL
Open Access Status
License
All rights reserved
File Access
Controlled