(FROM EDIBLE OLEOGELS)Nissim Garti obtained his B.Sc., M.Sc., and Ph.D. from the Hebrew University of Jerusalem. He has been a full professor since 1990 and holds the Ratner Chair of Chemistry in the Department of Chemistry and Applied Chemistry. He also serves as a Board Member Elect and Director of the Hebrew University Governors Executive Board since January 2011. Nissim is the recipient of numerous prestigious awards including the Rockefeller Award, the Israel President Award for one of the most innovative inventions in 60 years of the existence of the country, Life-Time Achievement Award of the Food Society, the Chang Award of the AOCS, the Corporate Research Achievement Award of the AOCS for 2011, and many others. His achievements include publishing over 380 original (research) refereed papers in peer reviewed journals; writing over 60 review chapters in scientific books; granted over 80 patents; edited 7 books and additional 4 in preparation; invited to over 180 conferences as keynote, session, and invited speaker; and educated and tutored 38 Ph.D. students and 84 M.Sc. students. Nissim is a member of the board of directors of several academic institutions in Israel and consults for several Israeli and global industries. Nissim’s expertise, competence, and active research is in colloid chemistry, emulsion technology, dispersed systems, delivery new vehicles, microemulsions and lyotropic liquid crystals, crystallization phenomena, interfacial reactions and reactivity, amphiphilic proteins, hydrocolloids, dendrimers, nutraceuticals, and food science. (FROM COCOA BUTTER)Nissim Garti is Professor of Chemistry at The Hebrew University of Jerusalem. One of the founders of Adumim Chemicals Ltd., NutraLease Ltd.—a company focused on a nano-encapsulation technology for nutraceuticals, and LDS (Lyotropic Delivery Systems). He received B.Sc., M.Sc. and Ph.D. degrees from The Hebrew University of Jerusalem, Israel, in 1969, 1971 and 1974 respectively. Garti was awarded: Life Time Achievement of the Israeli Association for Food Research and Technology, Tel-Aviv, 2009; The Chung Scientific Award of the AOCS for Outstanding Scientific and Technology Achievements, Orlando, 2009; The Most Innovative Israeli Nanotechnology Award Winner of the CMNC Society, “Food Goes Nano- Liquid Nano Vehicles for Nutraceuticals solubilization and delivery,” Chicago, USA, 2005; The Japanese Award for the Promotion of Senior Foreign Scientists, Hiroshima University, Hiroshima, Japan, 2003; The Best Invention and Innovation of The Hebrew University of Jerusalem 1997; The Most Innovative Food Ingredient Award in Europe (FIE), London, 1997; and The Japan Oil Chemical Society Forum Award for Outstanding Achievement, “Polymorphism in Fats,” Nara, Japan, 1997. Professor Garti is the author of more than 400 publications and holds over 70 patents.Professor David Julian McClements works in the Department of Food Science at the University of Massachusetts, Amherst. He is well known for his research into lipid oxidation and antioxidants.

"The two editors of the book are well known in this field and have successfully managed, together with the other contributing authors, to cover the subject in an interesting manner to the reader and demonstrate the many factors involved in this subject. The book provides an essential reading to researchers in this field and an interesting reading to all who would like to gain more information about this processing system. The book has a wealth of information with good referencing and could be recommended to researchers, technologist and students alike." --International Journal of Dairy Technology

• Contributor contact detailsWoodhead Publishing Series in Food Science, Technology and NutritionPrefacePart I: Requirements for food ingredient and nutraceutical delivery systemsChapter 1: Requirements for food ingredient and nutraceutical delivery systemsAbstract:1.1 Introduction1.2 Active components and the need for encapsulation1.3 Fabrication and characteristics of delivery systems1.4 Particle characteristics, physicochemical properties and functional performance1.5 Future trendsChapter 2: Challenges in developing delivery systems for food additives, nutraceuticals and dietary supplementsAbstract:2.1 Introduction2.2 Classes of food ingredients2.3 Formulating and designing microencapsulation systems for food additives, nutraceuticals and dietary supplements2.4 Encapsulated ingredients and applications2.5 The market for encapsulated ingredients and nutraceuticals2.6 Future trends2.7 AcknowledgementChapter 3: Interaction of food ingredient and nutraceutical delivery systems with the human gastrointestinal tractAbstract:3.1 Introduction3.2 Model systems3.3 The human gastrointestinal tract3.4 Bioactive delivery system design3.5 Implications of research on functional food development3.6 Future trends3.7 Sources of further informationPart II: Processing technology approaches to produce encapsulation and delivery systemsChapter 4: Spray drying, freeze drying and related processes for food ingredient and nutraceutical encapsulationAbstract:4.1 Introduction4.2 Principles and technical considerations of spray drying encapsulation4.3 Applications of spray drying for food ingredient and nutraceutical encapsulation4.4 Storage stability of spray dried encapsulated products and limitations of spray drying encapsulation4.5 Principles and technical considerations of freeze drying encapsulation4.6 Applications of freeze drying for food ingredient and nutraceutical encapsulation4.7 Storage stability of freeze encapsulated products and limitations of freeze drying encapsulation4.8 Future trends and conclusionsChapter 5: Spray cooling and spray chilling for food ingredient and nutraceutical encapsulationAbstract:5.1 Introduction: principles of spray chilling5.2 Spray cooling and spray chilling technologies5.3 Formulations and applications5.4 Future trends5.5 Sources of further informationChapter 6: Coextrusion for food ingredients and nutraceutical encapsulation: principles and technologyAbstract:6.1 Introduction6.2 Principles of coextrusion6.3 Coextrusion technologies6.4 Formulations and applications6.5 Future trends6.6 Sources of further informationChapter 7: Fluid bed microencapsulation and other coating methods for food ingredient and nutraceutical bioactive compoundsAbstract:7.1 Introduction: principles and purposes7.2 Definition of microencapsulation and fluidized bed coating7.3 Technology and machine design7.4 Particle characteristics, process parameters and applications of fluid bed microencapsulation7.5 Future trendsChapter 8: Microencapsulation methods based on biopolymer phase separation and gelation phenomena in aqueous mediaAbstract:8.1 Introduction8.2 Candidate biopolymer shell materials8.3 Biopolymer solution properties and microcapsule formation8.4 Encapsulation technology8.5 Traditional versus emerging complex coacervation encapsulation procedures8.6 ConclusionsPart III: Physicochemical approaches to produce encapsulation and delivery systemsChapter 9: Micelles and microemulsions as food ingredient and nutraceutical delivery systemsAbstract:9.1 Introduction9.2 Microemulsions: definitions and terminology9.3 Water-in-oil (W/O) and oil-in-water (O/W) microemulsions9.4 Solubilization of nutraceuticals in U-type microemulsions9.5 Microemulsion processes and applications9.6 ConclusionsChapter 10: Biopolymeric amphiphiles and their assemblies as functional food ingredients and nutraceutical delivery systemsAbstract:10.1 Introduction10.2 Classification, composition, structure, properties and self-assembly of polymeric amphiphiles: proteins and peptides10.3 Classification, composition, structure, properties and self-assemby of polymeric amphiphiles: polysaccharides, oligosaccharides and polysaccharide-protein conjugates10.4 Binding and co-assembly of biopolymeric amphiphiles and nutraceuticals10.5 Mechanisms of solubilization and protection of hydrophobic nutraceuticals by biopolymeric amphiphiles10.6 Applications and future trends of biopolymeric amphiphiles for encapsulation and delivery of food ingredients and nutraceuticals10.7 Sources of further information and adviceChapter 11: Liposomes as food ingredients and nutraceutical delivery systemsAbstract:11.1 Introduction11.2 Formation and structures of liposomes11.3 Liposome preparation methods11.4 Characterization of liposomes11.5 Encapsulation by liposomes11.6 Liposome stability11.7 Liposome applications in food systems11.8 Stability of liposomes to gastrointestinal environment11.9 ConclusionsChapter 12: Colloidal emulsions and particles as micronutrient and nutraceutical delivery systemsAbstract:12.1 Introduction12.2 Physico-chemical stability, texture, taste and flavour12.3 Appearance of dispersions in food products12.4 Bioavailability of functional ingredients12.5 Applications: overview of minerals and vitamins12.6 Applications: vitamin A12.7 Applications: vitamins D, E and K12.8 Nutraceuticals: carotenoids12.9 Nutraceuticals: water-soluble polyphenols12.10 Nutraceuticals: water-insoluble polyphenols12.11 Alkaloids and other photochemicals12.12 Conclusions and future trends12.13 AcknowledgementsChapter 13: Structured oils and fats (organogels) as food ingredient and nutraceutical delivery systemsAbstract:13.1 Introduction13.2 Research into organogelation as food ingredient and nutraceutical delivery systems13.3 Nutraceuticals and their use in organogels13.4 Delivery of carotenoids: lycopene and β-carotene13.5 Health effects and delivery of phytosterols13.6 ConclusionsChapter 14: Hydrogel particles and other novel protein-based methods for food ingredient and nutraceutical delivery systemsAbstract:14.1 Introduction14.2 Food grade polysaccharides and proteins for hydrogel formation14.3 Development of polysaccharide- and protein-based hydrogels: physical crosslinking approach14.4 Development of polysaccharide- and protein-based hydrogels: chemical crosslinking approach14.5 Polysaccharide- and protein-based hydrogels14.6 Diffusion as a controlled-release mechanism14.7 Degradation as a controlled-release mechanism14.8 Other controlled-release mechanisms14.9 Applications in food science14.10 Future trendsPart IV: Characterization and applications of delivery systemsChapter 15: An industry perspective on the advantages and disadvantages of different flavor delivery systemsAbstract:15.1 Introduction15.1.2 Industrial considerations15.2 Physical chemistry of flavor delivery systems: interfaces in emulsion-based delivery systems15.3 Barrier properties and permeation in core/shell delivery systems15.4 Molecular weight distributions in glassy systems15.5 Conclusions and future trendsChapter 16: An industry perspective on the advantages and disadvantages of different fish oil delivery systemsAbstract:16.1 Introduction16.2 Health benefits associated with long chain omega-3s16.3 Fish oil delivery systems used in industry16.4 Future trends: emerging strategies and technologies16.5 Sources of further information and adviceChapter 17: An industry perspective on the advantages and disadvantages of iron micronutrient delivery systemsAbstract:17.1 Introduction17.2 Delivery systems of iron17.3 Criteria for selection of food product, iron compound and delivery system17.4 Application of iron delivery systems in dry food products17.5 Application of iron delivery systems as simulated rice and food sprinkles17.6 Application of iron delivery systems in dairy products and aqueous food products17.7 Conclusions and future trendsChapter 18: Properties and applications of different probiotic delivery systemsAbstract:18.1 Introduction18.2 Microencapsulation techniques: physical methods18.3 Microencapsulation techniques: chemical methods (hydrocolloid gel methods)18.4 Supporting materials18.5 Special treatment18.6 Application of microencapsulated probiotics in food products18.7 Future trendsIndex