Approaches to encapsulation of active food ingredients in spray-drying
Microencapsulation can be used to improve the stability and control the release of dried active food ingredients such as flavors, enzymes, probioticas and oxidation sensitive oils. Spray-drying can be used for encapsulation and powder generation in one step by utilizing different phenomena that occur during drying. Dry emulsion is a classic way to supply encapsulated flavors and protect oxidation