Cuie Yan
PepsiCo Global R&D, USA
Title: Factors controlling the deterioration of spray dried active food ingredients
Biography
Biography: Cuie Yan
Abstract
Despite many years of research, both academia and industry still struggle with improving the shelf-life of active food ingredients (e.g. flavor oils, polyunsaturated oils, natural pigments, vitamins, highly volatile components). Microencapsulation has been serving as an effective way to preserve them, to control their release rate, and/or to mask their unpleasant odor or taste. Among a variety of microencapsulation methods, spray drying is most widely used due to its ease of processing and low operating cost. Significant progress has been made on microencapsulation formulations, processes, and evaluation technologies in the past decade. This presentation reviews the most recent remarkable progresses; discusses factors controlling the deterioration of active food ingredients microencapsulated by spray drying; and offers thoughts as to ways to improve upon the current practices.