alexa Complex Coacervation And Hydrocolloids: Encapsulation And Delivery Of Bioactive Ingredients
ISSN 2472-0542

Journal of Experimental Food Chemistry
Open Access

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2nd International Conference on Food Chemistry & Nutrition
July 24-26, 2017 Vancouver, Canada

Wei Zhang
DSM Notional Products Canada Inc., Nova Scotia, Canada
Posters & Accepted Abstracts: J Exp Food Chem
DOI: 10.4172/2472-0542-C1-009
Abstract
Complex coacervation had been proved to be one of the great technology breakthroughs since 1950’s in the field of microencapsulation technologies. Together with interfacial polymerization technology, the two technological milestones laid the foundations for microencapsulation technology to build on, advance and thrive in many industrial applications up to this day. The very first success story with complex coacervation technology was the microcapsules invented for carbonless applications that dominated the market for so many years until the electronic era came and paperless technologies challenged its monopoly position. From its infancy days, this complex coacervation technology has been entangled with hydrocolloids and advanced ever since. The very first hydrocolloids used for constructing the coacervates were gelatin and gum Arabic. As the technology advanced, many hydrocolloids have been exploited and innovative hydrocolloid ingredients have been discovered and/or developed over the decades. The complex coacervation technology has been extensively studied and successfully applied in many areas. Encapsulation and delivery of bioactive and nutraceuticals in forms of microcapsules or nanocapsules have been one of the active fields to this day. Examples will be given to elucidate their structures, properties and performances, all together which lead to commercial successes. Nowadays, the waves of technological innovation and advancements have brought the complex coacervation technology into a new era and expanded it from microencapsulation into nanoencapsulation technology. Along the way, it took the innovative food hydrocolloids with it creating novel encapsulation and delivery tools for bioactive ingredients in the biomedicine world.
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