Using dairy ingredients for encapsulation.

Abstract: This chapter discusses the properties of dairy components that allow them to function as effective encapsulants in a range of encapsulated systems. The key principles that underlie the delivery of encapsulated food ingredients and bioactives in food are introduced. The formulation and processing of encapsulated ingredients containing dairy components and their applications in foods are covered. The focus is on the use of milk proteins as encapsulants. Examples of the use of milkfat, lactose and milkfat globule membrane in encapsulation are given. The emerging trends in encapsulation of food ingredients and the future potential of dairy ingredients as encapsulant materials are highlighted.