胶囊技术及其在食品中的应用

Capsule technology and its application in food

胶囊技术已被广泛应用于食品、生物医药、纺织、自愈材料和化妆品等多个领域。该技术可以降低生产成本,将不易储存的气体、液体原料固体化,提高其溶解性、流动性,增加功能成分的稳定性,同时可防止风味成分的挥发,掩蔽食品不良风味,降低食品添加剂的毒理作用以及改善功能成分的释放性能等。目前,在食品领域中胶囊技术已被应用在饮料生产、焙烤制品、肉制品以及乳制品加工等多种食品加工领域。按照微胶囊制备原理的不同,综述了化学法、物理法、物理化学法的胶囊制备方法以及胶囊技术在食品行业的主要应用。最后,对胶囊技术的现状做了总结,认为胶囊技术还存在很大发展空间,未来需要进一步创新开发微胶囊的制备方法以促进食品工业发展。

Capsule technology has been widely used in food,bio-pharmaceutical,textile,Self-healing materials,cosmeticsand other fields.The technology can reduce the production cost,solidify the gas and liquid materials that are not easy to store,improve their solubility and fluidity,and increase the stability of functional components.Prevent the flavor components from volatilization,mask the bad flavor of food,reduce the toxicity of food additives,and improve the release performance of functional components.At present,capsule technology has been used in beverage production,baked goods,meat products and dairy products.According to the different principles of microcapsule preparation,the preparation methods of chemical,physical and physicochemical methods and the main applications of microcapsule technology in food industry were reviewed in this paper.Finally,the current situation of capsule technology is summarized,and it is believed that there is still a large space for development of capsule technology,and further innovation and development ofmicrocapsule preparation methods are needed in the future to promote the development of food industry.