Spray drying as for food-grade nanomaterial

Abd. Ghani @ Yaacob, Dr. Asmaliza (2020) Spray drying as for food-grade nanomaterial. In: Food Engineering Series. Springer, pp. 309-325. ISBN 15710297

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Microencapsulation with entrapping agent (wall material) and emulsifier is an important technique to produce functional food powder for prolonging the shelf life of functional oils in the food industry. The powder is usually prepared by spray-drying. Typical encapsulation process is the entrapment of active core material such as functional lipid into wall material. The particle (powder) includes the core materials which is in the scale of nano- or micro-meter. The formation of oil-droplets in nano/micrometer size should be prepared in wall material solution. In this chapter, several factors affecting stability of functional core material such as fatty acid are summarized for forming functional food powder using nanotechnology in food industry. © Springer Nature Switzerland AG 2020.

Item Type: Book Section
Subjects: T Technology > T Technology (General)
Divisions: Faculty of Bio-resources & Food Industry
Depositing User: Fatin Amirah Ramlan
Date Deposited: 11 Jan 2022 04:35
Last Modified: 11 Jan 2022 04:35
URI: http://eprints.unisza.edu.my/id/eprint/4452

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