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  • July 2015
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  • Food Tech. Intelligence


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Encapsulation materials, edible coatings, multilayer emulsions—all are taking on more significant roles as product developers investigate ways to improve the aroma, flavor and quality of foods. As
scientists explore how to improve the organoleptic properties of products, they look to novel methods and techniques to help them make a product as appealing as possible to consumers.

Encapsulation optimizes the release and delivery of bioactive molecules and living cells into foods. Encapsulation is being investigated more extensively because encapsulated materials can
be protected from moisture, heat or other extreme conditions, which optimizes their stability and maintains their viability.

Edible coatings function as a host that releases additives or ingredients and serves to conserve the properties of a product. Or they simply can be used to improve a product's appearance.

Whatever process is used to apply a coating to foods, be it dipping, spraying or another technique, the coating, or film, usually is applied with a specific purpose in mind.

Multilayer emulsions control the release of flavors and aromas. These compounds offer a way to control the release of volatile organic compounds—flavor and aroma compounds—by changing certain conditions, including pH or salt levels.

Scientists turn to release systems when they want to protect a product by coating it with edible films containing antimicrobials, or when they need a system that carries, protects and delay-
releases flavors, nutrients or other bioactive compounds into a product. But incorporating these release systems into products can be a challenging effort that requires a multi-disciplinary and integrated approach.

To address a need for more information on recent scientific advances in release technologies for food, Food Technology Intelligence, Inc., publisher of the international monthly newsletter

Emerging Food R&D Report, is offering a new in-depth report analyzing recent developments in the field of release science.

Advances in Controlled Release Technologies for Foods gives you a first-hand look at several commercially viable efforts aimed at improving the way nutrients, bioactive compounds, antimicro-
bials and other materials can be incorporated into products. Many of these are technologies that are available for licensing from their developers; in other cases, scientists are seeking industrial support to help commercialize them in the near term.

Now you have an opportunity to learn more about several technologies under development at universities, companies and government research labs that will help you advance your company's own efforts in encapsulation, edible films, emulsions, nanotechnology and other technologies.

This report reviews key processes and their potential applications. You'll also learn how to take advantage of many of these technologies so that you can use them commercially before your com-
petitors do.

Learn about many important developments, including:

Encapsulating flavor compounds as helical inclusion complexes of starch;

The burst or sustained release of aromas;

The nanoparticle delivery of bioactive components for food applications;

Delivering volatile compounds using multilayer emulsions;

Increasing strawberry shelf life with antimicrobial vapors from edible films.

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