MICROENCAPSULATION OF FOOD INGREDIENTS

A great world-wide consensus exists of that the foods do not have more being only seen as a source of nutrients with I appeal sensorial, but that also they are welfare source and health. This new concept requires changes of paradigms in the development of new products, applying the traditional, allied technologies to the new methods of conservation, preserving the possible maximum the components that each food has. In the methods most traditional, some vitamins and flavor for example, were partially lost, and the result, beyond a valuable loss of important nutrients to the organism, was a distant product very of the original product, in terms of sensorial characteristics. Beyond the loss of some important nutrients, the original color, flavor and the odor were modified. It had then a great necessity of if implementing methods that could leave these accessible nutricional component, preserving the original characteristics of color, flavor and odor of the food. The microencapsulation method has some applications, as much in the food industry, as in pharmaceutical industries, of cosmetics, fabrics, of pesticides, of inks, among others. Microencapsulation is the process of wrapping up of solid, liquid or gaseous materials in extremely small capsules, which can liberate the content of controlled form and under specific conditions. Diverse techniques have been used in the elaboration of the microcapsules, such as: spray drying, spraycooling, coacervation, drawing, drawing centrifugal machine, covering in fluidization stream bed, liposomes and linking for inclusion. This technique has solved limitations in the job of nourishing ingredients, since it can suppress or attenuate flavors and odors undesirable, reduce volatileness and the reactivity and increase the stability of these in adverse ambient conditions, as in the presence of light, extreme oxygen and pH. This article of revision has as objective to make a communication on the use of the microencapsulation in the food area.