Advances In Controlled Release Technologies For Foods
Encapsulation materials, edible coatings, multilayer emulsions—all are taking on more significant
roles as product developers investigate ways to improve the aroma, flavor and quality of foods. As
scientists explore how to improve the organoleptic properties of products, they look to novel
methods and techniques to help them make a product as appealing as possible to consumers.
Encapsulation optimizes the release and delivery of bioactive molecules and living cells into
foods. Encapsulation is being investigated more extensively because encapsulated materials can
be protected from moisture, heat or other extreme conditions, which optimizes their stability and
maintains their viability.
Edible coatings function as a host that releases additives or ingredients and serves to conserve
the properties of a product. Or they simply can be used to improve a product's appearance.
Whatever process is used to apply a coating to foods, be it dipping, spraying or another technique,
the coating, or film, usually is applied with a specific purpose in mind.
Multilayer emulsions control the release of flavors and aromas. These compounds offer a way to
control the release of volatile organic compounds—flavor and aroma compounds—by changing
certain conditions, including pH or salt levels.
Scientists turn to release systems when they want to protect a product by coating it with edible
films containing antimicrobials, or when they need a system that carries, protects and delayreleases
flavors, nutrients or other bioactive compounds into a product. But incorporating these
release systems into products can be a challenging effort that requires a multi-disciplinary and
To address a need for more information on recent scientific advances in release technologies for
food, Food Technology Intelligence, Inc., publisher of the international monthly newsletter
Emerging Food R&D Report, is offering a new in-depth report analyzing recent developments in
the field of release science.
Advances in Controlled Release Technologies for Foods gives you a first-hand look at several commercially
viable efforts aimed at improving the way nutrients, bioactive compounds, antimicrobials
and other materials can be incorporated into products. Many of these are technologies that
are available for licensing from their developers; in other cases, scientists are seeking industrial
support to help commercialize them in the near term.
An Opportunity to Learn
Now you have an opportunity to learn more about several technologies under development at universities,
companies and government research labs that will help you advance your company's
own efforts in encapsulation, edible films, emulsions, nanotechnology and other technologies.
This report reviews key processes and their potential applications. You'll also learn how to take
advantage of many of these technologies so that you can use them commercially before your competitors
Learn about many important developments, including:
Encapsulating flavor compounds as helical inclusion complexes of starch;
The burst or sustained release of aromas;
The nanoparticle delivery of bioactive components for food applications;
Delivering volatile compounds using multilayer emulsions;
Increasing strawberry shelf life with antimicrobial vapors from edible films.
Advances in Controlled Release Technologies for Foods enables you to track important developments
in the controlled release of flavorings and ingredients. This report helps you establish key
contacts with researchers and learn about projects that will help you and your company stay
competitive. Return your completed order form today!