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Erschienen in:
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2010 | OriginalPaper | Buchkapitel

3. Materials for Encapsulation

verfasst von : Christine Wandrey, Artur Bartkowiak, Stephen E. Harding

Erschienen in: Encapsulation Technologies for Active Food Ingredients and Food Processing

Verlag: Springer New York

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Abstract

A multitude of substances are known which can be used to entrap, coat, or encapsulate solids, liquids, or gases of different types, origins, and properties. However, only a limited number thereof have been certified for food applications as “generally recognized as safe” (GRAS) materials. It is worth mentioning that the regulations for food additives are much stricter than for pharmaceuticals or cosmetics. Consequently, some compounds, which are widely accepted for drug encapsulation, have not been approved for use in the food industry. Moreover, different regulations can exist for different continents, economies, or countries, a problem which has to be addressed by food producers who wish to export their products or who intend expanding their markets.

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Vorheriges Kapitel Overview of Microencapsulates for Use in Food Products or Processes and Methods to Make Them
Nächstes Kapitel Characterization Methods of Encapsulates
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Metadaten
Titel
Materials for Encapsulation
verfasst von
Christine Wandrey
Artur Bartkowiak
Stephen E. Harding
Copyright-Jahr
2010
Verlag
Springer New York
Buch
Encapsulation Technologies for Active Food Ingredients and Food Processing

Print ISBN: 978-1-4419-1007-3

Electronic ISBN: 978-1-4419-1008-0

Copyright-Jahr: 2010

DOI
https://doi.org/10.1007/978-1-4419-1008-0_3

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