Droplets of liquids , solids or gases are coated by thin films.
Droplets can be released under different conditions.
This technique is applied to preserve and/or protect numerous ingredients from fruits, vegetables and grains.
Control release of flavour .
Prolonging the sensation of flavours in mouth during consumption .
Imparting some degree of protection against evaporation .
Application of Encapsulation
Dry Beverage Mixes.
Controlled Release Technologies
Used in Industrial , Cosmetic and Pharmaceutical applications.
Timely release of the flavour profiles , ensures optimal dosage and prolong flavour profiles.
Such as when the product is heated or it can deliver different flavours is chewed .
Demand for Encapsulation
Increased demand from consumers for nutritionally rich foods .
Vitamins and nutraceutical ingredients often have strong flavours that require masking by leveraging encapsualtion systems .
Provide delivery system carry flavour and deliver when desired .
Nanocapsules of fish oil .
Nanocapsules release their content on reaching the stomach so that consumer do not taste the unpleasant flavour of fish oil.
Ascorbic Acids (Vit. C ) used as an oxidation agent in the strengthening and conditioning of bread.
Encapsulated form of products protects the acid from the environment and released when it is most needed
Chewing gum with real Chocolate
Encapsulated Natural Colours
Extended self-life, which can exceed two years, compared to 6 months.
Eg., Natural and artificial flavours viz., oleoresin and essential oil.
Fabricated foods (or) instant foods
Fabricated foods (or) instant foods that have been designed, engineered or formulated from various ingredients . Provide a scope for incorporating minerals and vitamins .
E.g., Snacks, cookies, prepared cereals, and cakes & roll miles.
Ingredients used in Fabricated (or) Instant Foods
Soyabean Protein - variety of products
Cotton Seed Protein - additives for cookies, biscuits and speciality breads
Peanut Protein - tonned in milk and atta
Sunflower Seed Protein - high quality protein
Coconut Protein - residue (after extraction of oil)
Sesame Seed Protein - used in other cereal flavour
Need for Fabricated (or) Instant Foods
Palatability and nutrition
Soyabean Proteins are best for Instant Foods because of
Water holding capacity
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
Nutraceuticals are processed food that are fortified with ingredients that have either fruit / vegetable / animal basis that offers health benefits.
Milk, vegetables and fruits, grains, etc contains disease-preventing substance.
Nutraceuticals food that have developed with a specific aim of Reducing fat, prevention or reduction of diseases and Acceptable to our regular diets.
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
Introduction of food as secondary source to Mother’s milk during the weaning period of 4 to 6 months.
Ingredients of Weaning Food are Cereal grains (Wheat, rice, millet & jowar) Skimmed Milk and Corn Soya milk
Supplementation of staple food with vitamins and micronutrients .
The vehicles selected should ideally be the staple food like rice, wheat flour, oil, sugar, salt, tea, etc.
The fortified food must be stable under normal conditions of storage and use.
The nutrients must be physiologically bio-available.
Should not produce undesirable changes in the physical properties like taste, smell, colour, texture , etc.
Types of Fortification
1). Mandatory Fortification
Vanaspathi ghee with vitamin A
2). Voluntary Fortification
Milk, Wheat flour, salt etc
Vitamin A Oil Vitamin A Rice Vitamin A Milk Vitamin A Sugar Vitamin A with Folic acid & Iron Wheat Flour Micro-nutrient Food
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
Nanotechnology in Food Sector
Health promotion through foods, using food matrices as delivery tools for bioactive compounds .
Creation of ingredients with unique flavours and textures .