The food industry is borrowing a few tricks from pharma in the field of micro(and nano) encapsulation. George Ennis, chief flavor chemist at flavor firm David Michael & Co explained recently that flavors need to be encapsulated for a number of reasons;
“Foremost, to protect the flavor from oxidation, control flavor release, transform a liquid flavor into a granulated powder form, change the hydrophilic or hydrophobic character of flavor and in some cases achieve better economics in specific applications for example reducing the flavors loss of volatile compounds in a baking process.”
This will sound familiar to anyone following the process of micro- and nano- encapsulation for drug delivery, where keeping a compound in the right state until it is needed, often in a hostile environment is also of paramount importance.
More specifically, it is an excellent illustration of how our control of materials with molecular precision, or nanotechnology, can find many different applications for the same bit of science.Posted by Cientifica at June 20, 2005 02:45 PM