Research progress in wall materials for microencapsulating lipophilic food ingredients by complex coacervation

MA Tie- zheng; ZHAO Hong- liang; WANG Jing

doi:10.13386/j.issn1002-0306.2016.13.067

MA Tie- zheng, ZHAO Hong- liang, WANG Jing. Research progress in wall materials for microencapsulating lipophilic food ingredients by complex coacervation[J]. Science and Technology of Food Industry, 2016, (13): 365-369. DOI: 10.13386/j.issn1002-0306.2016.13.067

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Research progress in wall materials for microencapsulating lipophilic food ingredients by complex coacervation

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Lipophilic food ingredients have been widely applied in food industry.However,a host of problems have to be faced.The microencapsulation is recognized as an effective measure for improving the stability and quality of lipophilic food ingredients.For its microencapsulation,complex coacervation is recognized as a common method.According to the principle and mechanism of complex coacervation,the characteristics and applications of the wall materials including proteins and carbohydrates were introduced,and its recent advances and trends in research and development were discussed and summarized.

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Research progress in wall materials for microencapsulating lipophilic food ingredients by complex coacervation

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