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Chapter 7

Scope and Limitations of Using Wax to Encapsulate Water-Soluble Compounds

One of the challenges in developing functional foods is to achieve incorporation of the functional ingredient with acceptable bioavailability, but without interfering with product quality in terms of taste (bitterness, oxidation) or texture (insolubility, phase separation). Microencapsulation can be...

Publication details


Print publication date
15 Feb 2007
Copyright year
2007
Print ISBN
978-0-85404-271-5
PDF eISBN
978-1-84755-769-8
From the book series:
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