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  1. 1. Nutraceuticals and Encapsulated Foods
  2. 2. Modern Foods <ul><li>( A) Encapsulation (or) Micro Encapsulation </li></ul><ul><li>(B) Fabricated Food </li></ul><ul><li>(C) Nutraceuticals </li></ul><ul><li>(D) Fortified Foods </li></ul>
  3. 3. Encapsulation (or) Micro Encapsulation <ul><li>Droplets of liquids , solids or gases are coated by thin films. </li></ul><ul><li>Droplets can be released under different conditions. </li></ul><ul><li>This technique is applied to preserve and/or protect numerous ingredients from fruits, vegetables and grains. </li></ul>
  4. 4. Encapsulation <ul><li>Control release of flavour . </li></ul><ul><li>Prolonging the sensation of flavours in mouth during consumption . </li></ul><ul><li>Imparting some degree of protection against evaporation . </li></ul>
  5. 5. Application of Encapsulation <ul><li>Health bars. </li></ul><ul><li>Dry Beverage Mixes. </li></ul><ul><li>Microwavable entrée. </li></ul><ul><li>Seasoning blends. </li></ul><ul><li>Confectionery </li></ul><ul><li>Chewing gum </li></ul>
  6. 6. Controlled Release Technologies <ul><li>Used in Industrial , Cosmetic and Pharmaceutical applications. </li></ul><ul><li>Timely release of the flavour profiles , ensures optimal dosage and prolong flavour profiles. </li></ul><ul><li>Such as when the product is heated or it can deliver different flavours is chewed . </li></ul>
  7. 7. Demand for Encapsulation <ul><li>Increased demand from consumers for nutritionally rich foods . </li></ul><ul><li>Vitamins and nutraceutical ingredients often have strong flavours that require masking by leveraging encapsualtion systems . </li></ul>
  8. 8. Nanocapsules <ul><li>Provide delivery system carry flavour and deliver when desired . </li></ul>
  9. 9. Nanocapsules <ul><li>Nanocapsules of fish oil . </li></ul><ul><li>Nanocapsules release their content on reaching the stomach so that consumer do not taste the unpleasant flavour of fish oil. </li></ul>
  10. 10. Encapsulated Acids <ul><li>Ascorbic Acids (Vit. C ) used as an oxidation agent in the strengthening and conditioning of bread. </li></ul><ul><li>Encapsulated form of products protects the acid from the environment and released when it is most needed </li></ul>
  11. 11. Encapsulated Products <ul><li>Caffeinated doughnuts </li></ul><ul><li>Buttered Tea </li></ul><ul><li>Chewing gum with real Chocolate </li></ul>
  12. 12. Encapsulated Products <ul><li>Encapsulated Natural Colours </li></ul><ul><li>Turmeric. </li></ul><ul><li>Extended self-life, which can exceed two years, compared to 6 months. </li></ul><ul><li>Encapsulated Flavours </li></ul><ul><li>Eg., Natural and artificial flavours viz., oleoresin and essential oil. </li></ul>
  13. 13. Fabricated foods (or) instant foods <ul><li>Fabricated foods (or) instant foods that have been designed, engineered or formulated from various ingredients . Provide a scope for incorporating minerals and vitamins . </li></ul><ul><li>E.g., Snacks, cookies, prepared cereals, and cakes & roll miles. </li></ul>
  14. 14. Ingredients used in Fabricated (or) Instant Foods <ul><li>Soyabean Protein - variety of products </li></ul><ul><li>Cotton Seed Protein - additives for cookies, biscuits and speciality breads </li></ul><ul><li>Peanut Protein - tonned in milk and atta </li></ul><ul><li>Sunflower Seed Protein - high quality protein </li></ul><ul><li>Coconut Protein - residue (after extraction of oil) </li></ul><ul><li>Sesame Seed Protein - used in other cereal flavour </li></ul>
  15. 15. Fabricated Foods <ul><li>Need for Fabricated (or) Instant Foods </li></ul><ul><li>Convenience </li></ul><ul><li>Protein derive </li></ul><ul><li>Preservation </li></ul><ul><li>Technology </li></ul><ul><li>Palatability and nutrition </li></ul>
  16. 16. Soyabean Proteins <ul><li>Soyabean Proteins are best for Instant Foods because of </li></ul><ul><li>Emulsification </li></ul><ul><li>Whipping ability </li></ul><ul><li>Foaming </li></ul><ul><li>Water holding capacity </li></ul>
  17. 17. Extraction of cooked bean at higher temperatures followed by clarification Commercial soya beverage Soya milk Oil and soluble Carbohydrates are removed Beverage & fortified breads Soya protein Oil is removed Bakery & meat products Soyaflour, defatted Beverages, Oil is not removed Beverages, baby food Soyaflour with fat process Uses Product
  18. 18. Nutraceuticals <ul><li>Nutraceuticals are processed food that are fortified with ingredients that have either fruit / vegetable / animal basis that offers health benefits. </li></ul><ul><li>Milk, vegetables and fruits, grains, etc contains disease-preventing substance. </li></ul><ul><li>Nutraceuticals food that have developed with a specific aim of Reducing fat, prevention or reduction of diseases and Acceptable to our regular diets. </li></ul>
  19. 19. Appetite & normal growth Chewing gums, breath mint Minerals Zinc Protecting against cataracts, bronchitis, asthma, etc Bakery products Fruits & Vegetables Vit. C. Reduced calorie sweetness used in sugar free products Chocolate, jams, ice cream Milk Lactinol Weight reduction& energetic Used inbeverages Fruits and Vegetables Pyruvate (Carbohydrate) s Advantage Used in Found in Ingredients
  20. 20. Weaning Food <ul><li>Introduction of food as secondary source to Mother’s milk during the weaning period of 4 to 6 months. </li></ul><ul><li>Ingredients of Weaning Food are Cereal grains (Wheat, rice, millet & jowar) Skimmed Milk and Corn Soya milk </li></ul>
  21. 21. Fortification <ul><li>Supplementation of staple food with vitamins and micronutrients . </li></ul><ul><li>The vehicles selected should ideally be the staple food like rice, wheat flour, oil, sugar, salt, tea, etc. </li></ul><ul><li>The fortified food must be stable under normal conditions of storage and use. </li></ul>
  22. 22. Fortification <ul><li>The nutrients must be physiologically bio-available. </li></ul><ul><li>Should not produce undesirable changes in the physical properties like taste, smell, colour, texture , etc. </li></ul>
  23. 23. Types of Fortification <ul><li>1). Mandatory Fortification </li></ul><ul><li>Vanaspathi ghee with vitamin A </li></ul><ul><li>2). Voluntary Fortification </li></ul><ul><li>Milk, Wheat flour, salt etc </li></ul>
  24. 24. Vitamin A Oil Vitamin A Rice Vitamin A Milk Vitamin A Sugar Vitamin A with Folic acid & Iron Wheat Flour Micro-nutrient Food
  25. 25. Flavours for Foods& Beverages Vital Flavour & Fragrances Milk Products / baby Foods Shreyas, Baroda, Gujarat Food Powders & Herbal Extracts Venkatesh Food Industries Chinndwar (MP Soya Protein & Dietary Soya Fibre DuPont Protein Technologies Gurgoan, Harayana Neutraceuticals Advanced Bio-chemicals Ltd. Thane Products Name of the Company
  26. 26. Nanotechnology in Food Sector <ul><li>Health promotion through foods, using food matrices as delivery tools for bioactive compounds . </li></ul><ul><li>Creation of ingredients with unique flavours and textures . </li></ul>