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Spray drying as for food-grade nanomaterial

Microencapsulation with entrapping agent (wall material) and emulsifier is an important technique to produce functional food powder for prolonging the shelf life of functional oils in the food industry. The powder is usually prepared by spray-drying. Typical encapsulation process is the entrapment...

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Main Author: Abd. Ghani @ Yaacob, Dr. Asmaliza
Format: Book Section
Language:English
Published: Springer 2020
Subjects:
T Technology (General)
Online Access:http://eprints.unisza.edu.my/4452/1/FH05-FBIM-20-43138.pdf
http://eprints.unisza.edu.my/4452/
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spelling my-unisza-ir.44522022-01-11T04:35:59Z http://eprints.unisza.edu.my/4452/ Spray drying as for food-grade nanomaterial Abd. Ghani @ Yaacob, Dr. Asmaliza T Technology (General) Microencapsulation with entrapping agent (wall material) and emulsifier is an important technique to produce functional food powder for prolonging the shelf life of functional oils in the food industry. The powder is usually prepared by spray-drying. Typical encapsulation process is the entrapment of active core material such as functional lipid into wall material. The particle (powder) includes the core materials which is in the scale of nano- or micro-meter. The formation of oil-droplets in nano/micrometer size should be prepared in wall material solution. In this chapter, several factors affecting stability of functional core material such as fatty acid are summarized for forming functional food powder using nanotechnology in food industry. © Springer Nature Switzerland AG 2020. Springer 2020 Book Section NonPeerReviewed text en http://eprints.unisza.edu.my/4452/1/FH05-FBIM-20-43138.pdf Abd. Ghani @ Yaacob, Dr. Asmaliza (2020) Spray drying as for food-grade nanomaterial. In: Food Engineering Series. Springer, pp. 309-325. ISBN 15710297
institution Universiti Sultan Zainal Abidin
building UNISZA Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sultan Zainal Abidin
content_source UNISZA Institutional Repository
url_provider https://eprints.unisza.edu.my/
language English
topic T Technology (General)
spellingShingle T Technology (General)
Abd. Ghani @ Yaacob, Dr. Asmaliza
Spray drying as for food-grade nanomaterial
description Microencapsulation with entrapping agent (wall material) and emulsifier is an important technique to produce functional food powder for prolonging the shelf life of functional oils in the food industry. The powder is usually prepared by spray-drying. Typical encapsulation process is the entrapment of active core material such as functional lipid into wall material. The particle (powder) includes the core materials which is in the scale of nano- or micro-meter. The formation of oil-droplets in nano/micrometer size should be prepared in wall material solution. In this chapter, several factors affecting stability of functional core material such as fatty acid are summarized for forming functional food powder using nanotechnology in food industry. © Springer Nature Switzerland AG 2020.
format Book Section
author Abd. Ghani @ Yaacob, Dr. Asmaliza
author_facet Abd. Ghani @ Yaacob, Dr. Asmaliza
author_sort Abd. Ghani @ Yaacob, Dr. Asmaliza
title Spray drying as for food-grade nanomaterial
title_short Spray drying as for food-grade nanomaterial
title_full Spray drying as for food-grade nanomaterial
title_fullStr Spray drying as for food-grade nanomaterial
title_full_unstemmed Spray drying as for food-grade nanomaterial
title_sort spray drying as for food-grade nanomaterial
publisher Springer
publishDate 2020
url http://eprints.unisza.edu.my/4452/1/FH05-FBIM-20-43138.pdf
http://eprints.unisza.edu.my/4452/
_version_ 1724079340450217984
score 13.211869

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