Oil-Encapsulated Powders for Functional Foods: Preparation and Practice bridges the gap between fundamental research and industrial practice, emphasizing how encapsulation can enhance bioavailability, protect bioactives from environmental degradation, and improve sensory attributes. The book provides an in-depth guide for overcoming the scientific and technical challenges associated with stabilizing and delivering sensitive oils in food matrices, offering detailed insights into encapsulation science, advanced preparation techniques, and practical application strategies that are essential for creating effective, stable, and appealing functional foods. It covers core materials such as oils and wall substances, state-of-the-art encapsulation and drying methods, and robust characterization techniques.
With real-world examples spanning formula foods, meat, dairy, and bakery products, this book is an essential resource for food scientists, nutritionists, and product developers dedicated to innovating health-oriented foods that meet modern consumer needs and promote overall wellness.
- Demonstrates how to incorporate oil-encapsulated powders into various food products to develop functional foods that deliver targeted health benefits and meet consumer preferences
- Explains the fundamental principles of oil encapsulation technologies and their role in protecting sensitive bioactives
- Showcases diverse applications of oil-encapsulated powders in various food matrices, including meat, dairy, and bakery
- Highlights formulation strategies and health benefits
- Illustrates how to characterize encapsulated powders through structural, physicochemical, and stability assessments to ensure quality and functionality
- Highlights practical methods for preparing and drying oil-encapsulated powders using state-of-the-art techniques like spray-drying, freeze-drying, and electrospraying
