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What are the applications of microencapsulation technology in the food field?

Microcapsule technology uses natural or synthetic polymer materials as the wall material and forms a continuous film through specific processing methods to coat the surface of the core material in the state of tiny particles or tiny droplets to form microcapsules. With the gradual maturity and improvement of this technology in materials, processes, equipment, etc., its application in the field of food engineering and manufacturing has received more and more attention. A number of research results have confirmed that this technology can not only reduce the negative impact of food components during processing and storage due to external factors such as light, oxygen, and heat, but also prevent the interaction of food components and control food components in specific environments. 

In the food industry, the core materials covered by microcapsules mainly include essential oils and their oleoresins, functional oils, vitamins, pigments, amino acids, bacteria, and natural active ingredients in food, such as biological enzymes. Substances that can be used as microcapsule wall materials include natural polymer materials, semi-synthetic polymer materials, fully synthetic polymer materials and inorganic materials.


In general, as the wall material of food microcapsules, characteristics are as follows: 
1. Safe, non-toxic, and good biodegradability; 
2. No reaction with the core material; 
3. Stable and excellent film-forming properties; 
4. Low viscosity of the solution formed by itself, low hygroscopicity; 
5. Odorless, no special irritating odor; 
6. It can automatically release the embedded core material in case of water.

Commonly used food microcapsule wall materials are mainly derived from natural polymer materials, including proteins, such as gelatin, pea protein, whey protein isolate, soybean protein isolate and silk fibroin, etc.; carbohydrates, such as starch and modified starch, colloids Pectin, gum arabic, sodium alginate, agar and carrageenan; polysaccharide chitosan, etc.; and lipids, such as soybean lecithin, stearic acid, etc.

For Olesoin
Oleosin has a wide range of sources, is rich in nutrients and has many functions, and has high application value in the fields of medicine, food and cosmetics. However, due to the presence of unsaturated fatty acids, it is easily oxidized and deteriorated, resulting in certain limitations in its application. Microencapsulation technology can effectively encapsulate oil in a sealed, tiny capsule, turning it from liquid to solid, helping to improve various properties of oil, such as volume, color, and smell.

For Beverage 
Some fruit and vegetable juice beverages contain colored microfibers, which make the color of the beverage unstable, and can easily fade and form precipitates. Using microcapsules to encapsulate tiny colored pulp or fiber particles to make colored microcapsules can comprehensively improve the color, flavor and even taste of fruit and vegetable beverages. The use of microencapsulation technology can improve beverage product defects, such as discoloration, browning, sedimentation and stratification, reduced nutritional value, poor flavor and poor solubility.


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