Page 59 - FoodFocusThailand No.247 November_December 2026
P. 59
STRATEGIC R & DTEGIC R & D
STRA
INNOVATIVE ENCAPSULATION OF
ACIDS AND SALTS: PRECISE DELIVERY
OF FUNCTIONAL INGREDIENTS
When food manufacturers face challenges related to ingredient stability, process control, and formulation
complexity, maintaining ingredient functionality throughout production becomes a critical consideration.
Encapsulation technology offers a potential solution by enclosing active compounds or functional ingredients
within a suitable protective coating or matrix. This approach can help minimise unwanted interactions,
improve dispersion, and control the release of active components at the intended time and location during
processing. However, performance depends on the ingredient, encapsulation system, product formulation,
and actual processing conditions.
Protection and Controlled Functionality Encapsulation technology can enhance ingredient functionality,
Many functional ingredients are sensitive to processing improve formulation flexibility, and support more efficient processing,
conditions or can interact with other ingredients in clean-label development, product innovation, and the optimisation
a formulation. Factors such as heat, moisture, pH, of existing formulations.
ionic strength, fat content, and water activity can
influence ingredient performance. Advanced encapsulation From Ingredient Technology to Finished-Product
technology may help preserve ingredient stability and Performance
a
functionality during mixing, heating, cooking, and other The value of encapsulation technology is ultimately measured not
manufacturing steps. This approach can be applied to only by the properties of the encapsulated ingredient itself, but
organic acids, acid salts, and other functional ingredients, also by its performance in the finished product. For this reason, the
particularly when the timing and location of ingredient leading ingredient solutions provider emphasises the integration
a
activity influence the quality of the finished product. of ingredient technology, formulation expertise, and practical
knowledge of food processing. This integrated approach can help
Applications of Encapsulated Acid and manufacturers achieve greater precision and flexibility in managing
Salt Systems functional ingredients, contributing to consistent and reliable product
Encapsulated acid and salt systems are among the performance.
ingredient technologies that provide manufacturers with As the food industry continues to evolve, advanced encapsulation
greater flexibility in product formulation. Encapsulated technology offers an alternative approach to developing complex
acids can be designed to control acidification or functional food formulations. It can be applied to ingredients in a wide range of
activity while helping minimise premature reactions during products, including meat, sauces, and bakery products, to enhance
the early stages of processing. Similarly, encapsulated salts formulation flexibility, control ingredient functionality, improve
can support more controlled distribution and functionality process consistency, and support the development of differentiated
within the physical and chemical structure of a food matrix. products that meet future market demands.
The performance of encapsulated ingredients depends
on their composition, encapsulation system, dosage and
application conditions. Successful application therefore More Information Service Info C009
involves more than simply replacing a conventional
ingredient with an encapsulated alternative. It also requires
an understanding of the overall food manufacturing system,
from raw materials and mixing to thermal processing, เอกสารอ้างอิง / Reference
storage, and final product characteristics. • https://foodindustry.kmitl.ac.th/th/nganwicay/encapsulation-technolo
This application-driven approach enables encapsulation gy-food-industry-ethkhonolyiikarkakekbkabxutsahkrrmxahar Encapsu
solutions to be evaluated under realistic processing lation Technology in Food Industry เทคโนโลยีีการกักเก็บกับอุุตสาหกรรม
conditions. Key factors include dosage, point of addition, อุาหาร, นารินทร์ ไพบูลยี์
temperature, processing time, and product composition.
NOV-DEC 2026 FOOD FOCUS THAILAND 59
26/10/2569 BE 11:44
58-59_Strategic R&D_IPS.indd 59 26/10/2569 BE 11:44
58-59_Strategic R&D_IPS.indd 59
