摘要
微胶囊技术是21世纪重点研究开发的高新技术之一,用途广泛,其不仅仅增加产品的附加值,更是获得具有优良特性新原料的良好来源。本文概述了食品工业中常用的微胶囊化方法的新进展、双层微胶囊理论以及微胶囊技术在食品工业中的广泛应用,最后总结了其发展前景。
Microencapsulation is one of the high-new technologies in 21 st century, and is widely used. Microencapsulation is not just an added value, but is also the source of totally new ingredients with matchless properties. According to a great amount of work about GSPE at home and abroad, this paper summarizes the methods of microencapsulation, the theories of dual-microencapsulation and its applications in food industry. Finally the prospect of microencapsulation is also prognosticated.
出处
《现代食品科技》
EI
CAS
2005年第3期165-168,共4页
Modern Food Science and Technology
基金
深圳职业技术学院资助项目
编号:04KJb006
关键词
微胶囊技术
双层
喷雾干燥
食品工业
制备
应用
Microencapsulation
Dual-walled
Spray drying
Food industry
Prepare
Application
