To taste or not to taste?
Not to taste! It is desirable that the addition of bioactive
ingredients should not affect the sensory properties,
colour or flavour of food products and the food industry
usually aims to prevent this. As particle size affects
texture, the addition of large particles is undesirable in
most cases, explaining why ME becomes crucial in the
food sector. It must be stressed, however, that the food
industry is severely limited with respect to the compounds
that can be used for ME. Many techniques used
in the non-food sectors simply cannot be extended to food
ingredients. Here, we examine how ME can be performed
considering the rather limited options available
with respect to approved encapsulation compounds
To taste or not to taste?
Not to taste! It is desirable that the addition of bioactive
ingredients should not affect the sensory properties,
colour or flavour of food products and the food industry
usually aims to prevent this. As particle size affects
texture, the addition of large particles is undesirable in
most cases, explaining why ME becomes crucial in the
food sector. It must be stressed, however, that the food
industry is severely limited with respect to the compounds
that can be used for ME. Many techniques used
in the non-food sectors simply cannot be extended to food
ingredients. Here, we examine how ME can be performed
considering the rather limited options available
with respect to approved encapsulation compounds
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