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This document discusses encapsulation of active compounds used in food products by drying technology. It provides an overview of why the food industry applies encapsulation and describes common encapsulation procedures like spray drying, freeze drying, and fluidized bed coating. Encapsulation achieves protection, stabilization, and controlled release of bioactive compounds in food products and improves effectiveness, shelf life, and cost. Drying is widely used for food preservation and encapsulation provide

Author

Allex Norland

Language

EN