TY - JOUR
T1 - Choosing the right delivery systems for functional ingredients in foods
T2 - an industrial perspective
AU - Zuidam, Nicolaas Jan
AU - Velikov, Krassimir P.
N1 - Publisher Copyright:
© 2018 Elsevier Ltd
PY - 2018/6
Y1 - 2018/6
N2 - The term delivery systems cover a wide range of structuring, encapsulation or formulation technologies for the delivery of a certain functional ingredient in a product to the end user. From addressing colour and taste to physical stability, delivery systems have been pursued by many. Despite enormous research and development efforts, however, delivery systems beyond the standard spray-dried powders and emulsion systems are not widely used in food and beverages. Delivery systems are often difficult to utilise in practice because of incomplete compatibility with the end product, high costs or consumer acceptance. This article provides some industrial insights in selection, design and application of delivery systems in food production.
AB - The term delivery systems cover a wide range of structuring, encapsulation or formulation technologies for the delivery of a certain functional ingredient in a product to the end user. From addressing colour and taste to physical stability, delivery systems have been pursued by many. Despite enormous research and development efforts, however, delivery systems beyond the standard spray-dried powders and emulsion systems are not widely used in food and beverages. Delivery systems are often difficult to utilise in practice because of incomplete compatibility with the end product, high costs or consumer acceptance. This article provides some industrial insights in selection, design and application of delivery systems in food production.
UR - https://www.scopus.com/pages/publications/85047087226
U2 - 10.1016/j.cofs.2018.04.007
DO - 10.1016/j.cofs.2018.04.007
M3 - Review article
AN - SCOPUS:85047087226
SN - 2214-7993
VL - 21
SP - 15
EP - 25
JO - Current Opinion in Food Science
JF - Current Opinion in Food Science
ER -
