Encapsulation technology encompasses a variety of methods such as spray drying, spray chilling, fluid-bed encapsulation, hot-melt extrusion and coacervation. Several of these methods will be described in some detail to illustrate how encapsulates are formed, the types of materials used and how the core may be released. Regardless of its properties, the product developer must acquire the encapsulated ingredient that best serves the formulation goal. To this end, ingredient suppliers can best guide food formulators by understanding the type of delivery desired, formulation and process parameters, storage conditions and end-user preparation methods.
Encapsulation techniques are designed to protect a key ingredient from environmental conditions that could either minimize or damage its effectiveness. The encapsulate may protect the ingredient from heat, low pH, oxidation, light impact, flavor loss and/or the interaction with other ingredients, notes Rodger Jonas, national business development manager of an ingredient supplier.