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As a resource for those working in the microencapsulation field the following is a database of review articles including author details and full abstracts.

 

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2004

July - August 2004 - Microencapsulation: industrial appraisal of existing technologies and trends


Sébastien Gouin - Trends in Food Science & Technology - Volume 15, Issues 7-8, July-August 2004, Pages 330-347

Abstract
Controlled release of food ingredients at the right place and the right time is a key functionality that can be provided by microencapsulation. A timely and targeted release improves the effectiveness of food additives, broadens the application range of food ingredients and ensures optimal dosage, thereby improving cost-effectiveness for the food manufacturer. Reactive, sensitive or volatile additives (vitamins, cultures, flavors, etc.) can be turned into stable ingredients through microencapsulation. With carefully fine-tuned controlled release properties, microencapsulation is no longer just an added value technique, but the source of totally new ingredients with matchless properties.

 
 

 

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