Food encapsulation is a method of stabilizing food ingredients to allow flavor
retention, and remove bad taste. Food encapsulation involves techniques to
immobilize cells for use within fermentation in food products such as beer,
dairy, wine and meat. Consumer’s preference for healthy, tasty and convenient
food products and these demands can be met by food encapsulation. Another
application includes confectionary items such as chewing gums and candies which
need encapsulated sweeteners in order to maintain sweetness over long periods
of time.
To Read The Complete Report with
TOC :-
Due
to changing lifestyles there has been wide diversification in food items and
this has led the food encapsulation industry players to introduce functional
foods. Functional foods are processed or fresh foods that have disease
preventing properties and they also supply essential nutrients. Newer way to
preserve food is a need of today’s food market. The global increase in health
conscious consumers is one of the major drivers for the food encapsulation
industries. Maintaining stability of encapsulated food especially during
packaging and processing is a major hindrance for food encapsulation
industries.
To Buy a Copy Of
This Report:-
Geographically,
North America is the major manufacturer of food encapsulated products trailed
by Europe. The market can be also segmented on the basis of types which include
microencapsulation, nanoencapsulation and hybrid technologies. Preservation
techniques such as microencapsulation and nanoencapsulation have altered the
food encapsulation industry. Owing to its cost-effectiveness, flexibility and
versatility, microencapsulation is largely preferred over nanoencapsulation and
hybrid technologies.
M/s Sheela
90 Sate Street, Suite 700
Albany, NY 12207
Tel: +1-518-618-1030
USA – Canada Toll Free: 866-997-4948
No comments:
Post a Comment