Particle Formation of Food Ingredients by Supercritical Fluid Technology

  • Irene Rodríguez-MeizosoEmail author
  • Merichel Plaza
Part of the Food Engineering Series book series (FSES)


Size reduction of food ingredients is associated with easier processing and increased bioavailability for nutritional purposes. In this chapter, particle formation techniques based on supercritical fluids such as rapid expansion of supercritical solutions (RESS), supercritical antisolvent (SAS) and particles from gas saturated solutions (PGSS™), used to obtain micro- and nanosized particles of food ingredients are described. Criteria for process selection and guidelines for implementation of processes are discussed. Specific applications are also presented, including hyphenation techniques. The reader is provided with an overview of the different processes applied so far for the particle formation of carotenoids, phenolic compounds, sterols, probiotics, vitamins, proteins, lipids and their encapsulates.


Supercritical fluids Particle formation RESS SAS SEDS SFEE PGSS ScMM WEPO OEPO Food ingredients 



IRM thanks The Swedish Research Council (VR, 2012-4124), The Crafoord Foundation (2013-0763) and the Swedish Foundation for Strategic Research (SSF, 2005:0073/13) for supporting her work. MP thanks the Swedish Research Council Formas (229-2009-1527) (SuReTech) and the Antidiabetic Food Centre, a VINNOVA VINN Excellence Centre at Lund University (Sweden) for supporting her work.


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Copyright information

© Springer International Publishing Switzerland 2015

Authors and Affiliations

  1. 1.Department of ChemistryCentre for Analysis and Synthesis, Lund UniversityLundSweden

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