The purpose of this study was to examine the kinetics of bioactive
encapsulation in whey microbeads in order to determine if
using preformed microbeads is an efficient method of encapsulation.
In addition, factors that influence the rate of encapsulation
including volume ratio (the ratio of microbead to bioactive solution)
and hydrophobic interactions were examined. The release
kinetics of the bioactives form the beads were also studied in order
to determine if whey microbeads would be suitable for incorporation
into a food matrix.