FUNDAMENTAL-ASPECTS OF CONTROLLED-RELEASE IN FOODS

The fundamental equations governing the controlled release of active i ngredients and the application of controlled-release technology in foo d systems are reviewed in this article. The method of microencapsulati on, among others, can be applied to achieved controlled release in foo ds. Some of the release mechanisms employed in the food industry invol ve one or a combination of the following stimuli: a change in tempera ture, moisture or pH; the application of pressure or shear; and the ad dition of surfactants. Encapsulation is a method of protecting food in gredients that are sensitive to temperature, moisture, microorganisms or other components of the food system. Such food ingredients include flavors, sweeteners, enzymes, food preservatives and antioxidants, and are encapsulated using carbohydrates, gums, lipids and/or proteins. W ith a properly designed controlled-release delivery system, the food i ngredient is released at the desired site and time at a desired rate.