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Applications of spray-drying in microencapsulation of food ingredients: An overview

Abstract : Spray-drying process has been used for decades to encapsulate food ingredients such as flavors, lipids, and carotenoids. During this drying process, the evaporation of solvent, that is most often water, is rapid and the entrapment of the interest compound occurs quasi-instantaneously. This required property imposes a strict screening of the encapsulating materials to be used in addition to an optimization of the operating conditions. Likewise, if the encapsulated compound is of hydrophobic nature, the stability of the feed emulsion before drying should also be considered. Thus, spray-drying microencapsulation process must rather be considered as an art than a science because of the many factors to optimize and the complexity of the heat and mass transfer phenomena that take place during the microcapsule formation. This paper reports the main process engineering information that are considered useful to the success of a microencapsulation operation by spray-drying. Besides, a summary of the most commonly used wall materials and the main encapsulated food compounds are presented.
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Submitted on : Monday, November 25, 2019 - 2:03:31 PM
Last modification on : Wednesday, June 17, 2020 - 2:38:03 PM

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Adem Gharsallaoui, Gaëlle Roudaut, Odile Chambin, Andrée Voilley, Rémi Saurel. Applications of spray-drying in microencapsulation of food ingredients: An overview. Food Research International, Elsevier, 2007, 40 (9), pp.1107-1121. ⟨10.1016/j.foodres.2007.07.004⟩. ⟨hal-02378872⟩

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