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Recent developments in coacervation and related technologies |
R. J. VERSIC, Ronald T. Dodge Co., 55 Westpark Rd., Dayton, OH 45459 Barrett Green at the National Cash Register Company (now NCR Corporation) invented microencapsulation by means of Coacervation in the 1950’s. This method of obtaining controlled delivery was originally used for carbonless paper, No Paper Required ™, and Scratch ‘n’ Sniff fragrance samplers. Early use of gelatin walled coacervation in food applications was hampered by the use of gluteraldehyde (glutaric dialdehyde) as a cross linking agent and the perception that coacervative microencapsulation was too expensive. Recent technical and commercial developments have now made coacervation a viable form of controlled delivery in food applications. Fish gelatin can now be used in place of pigskin and calfskin gelatin. An enzymatic reaction can now be use in place of other cross-linking agents. Also, alum and sodium sulfate can be used to dewater the gelatin wall. Related technologies make use of a Macro-emulsion™ for spraying “capsules” onto a substrate. Carrageenan has also been used for a dental application where a food grade microcapsule wall is required. This presentation will further review current applications and discuss technical and commercial developments are revealed in the technical literature and patents recently laid open.
Session 17, Advances in microencapsulation technologies & applications in the food industry
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