微胶囊技术及其在食品中的应用

Microcapsulating Techniques and Application in Food

主要介绍了微胶囊技术改变物料的存在状态、质量与体积,控制释放,掩盖不良风味,降低其挥发性,隔离物料间的相互作用等特点,以及在茶饮料、食品添加剂、乳制品、功能性食品等食品中的应用及前景.

The characterist ics of microcapsulat ing technique, such as the exist ing state of microcapsule tech-nology changing the material the quality and volume of the material, controlling release, covering up bad flavor, reducing the volatility, and isolating material interaction, were mainly introduced. At the same time, its applica-tion in food and its prospect, such as tea beverages, food additives, dairy product, and functional foods, was summarized.