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Využití mikroenkapsulace v potravinářství
Hofbauerová, Lucie
This bachelor's thesis is theoretical, it is focused on the use of microencapsulation in the food industry. The goal of this work is to develop a literature review, where current knowledge about the use of microencapsulation processes in the food industry will be processed. It includes an overview of individual methods and materials applied in the food industry. Among the methods listed here are, for example, coating, coacervation, extrusion, spray drying, electrospraying, electrospinning and others. The most frequently applied materials include polysaccharides, proteins, fats and waxes. Proteins include both plant and animal proteins. Polysaccharides include starch, chitosan, maltodextrins or gum arabic, animal proteins include milk proteins or gelatin, vegetable proteins pea, zein or chia seed proteins. For individual materials, their physical and chemical properties and examples of their application are given.
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