微胶囊化粉末猪油壁材的研究

Research on microencapsulation of lard in powder form

所谓微胶囊技术是指利用胶囊或膜将核心物质如油脂、香料或调味料等食品成分或食品添加剂包埋,使之与外界环境隔绝,在适当时候再释放出来。其中,被包埋的物质称为心材,实现微胶囊化的物质称为壁材。一般通过微胶囊技术生产出来的壁材,能发挥各种不同的功能,如减轻外界环境如光、氧、温度、pH值等对敏感心材的影响,提高储存性能;改善心材的可操作性能如防止结块,提高与其他物料的混合性,实现由液态向固态的转化,提高其流动性等;控制心材的释放;掩盖心材的异味。

In order to avoid any contacts with different ingredients during processing, core matters such as fat, essence and additives are better confined in a special environment or microencapsulation. This article provides a comprehensive report on the latest technique in microencapsulation.