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Recent Advances in the Microencapsulation of Oils High in Polyunsaturated Fatty Acids

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Novel Technologies in Food Science

Part of the book series: Integrating Food Science and Engineering Knowledge into the Food Chain ((ISEKI-Food,volume 7))

Abstract

This chapter summarizes fundamental aspects of the most common microencapsulation techniques used for the encapsulation of oils rich in polyunsaturated fatty acids. These techniques comprise spray-drying, extrusion, and coacervation. Recent patents and scientific findings are critically reviewed as are energetic aspects of the most important process steps, emulsification and spray-drying. Analysis of consumer trends reveals that the market development lags behind corresponding forecasts, and possible reasons are discussed.

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Authors and Affiliations

  1. Beuth University of Applied Sciences, Berlin, Germany

    S. Drusch

  2. University of Applied Sciences, Trier, Germany

    M. Regier

  3. University of Kiel, Kiel, Germany

    M. Bruhn

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  1. S. Drusch
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  2. M. Regier
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  3. M. Bruhn
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Correspondence to S. Drusch .

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Editors and Affiliations

  1. University of Malta, Msida, 2080, Malta

    Anna McElhatton

  2. Department of Food Engineering, University of São Paulo, Pirassununga, SP, Brazil

    Paulo José do Amaral Sobral (Faculty of Animal Science and Food Engineering) (Faculty of Animal Science and Food Engineering)

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Drusch, S., Regier, M., Bruhn, M. (2012). Recent Advances in the Microencapsulation of Oils High in Polyunsaturated Fatty Acids. In: McElhatton, A., do Amaral Sobral, P. (eds) Novel Technologies in Food Science. Integrating Food Science and Engineering Knowledge into the Food Chain, vol 7. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-7880-6_7

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