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Microencapsulation in the Food Industry

Robert Sobel
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      Microencapsulation is being used to deliver everything from improved nutrition to unique consumer sensory experiences. It’s rapidly becoming one of the most important opportunities for expanding brand potential. Microencapsulation in the Food Industry: A Practical Implementation Guide is written for those who see the potential benefit of using microencapsulation but need practical insight into using the technology. With coverage of the process technologies, materials, testing, regulatory and even economic insights, this book presents the key considerations for putting microencapsulation to work. Application examples as well as online access to published and issued patents provide information on freedom to operate, building an intellectual property portfolio, and leveraging ability into potential in licensing patents to create produce pipeline. This book bridges the gap between fundamental research and application by combining the knowledge of new and novel processing techniques, materials and selection, regulatory concerns, testing and evaluation of materials, and application-specific uses of microencapsulation.
      Format: CONTRIBUTORS: Robert Sobel EAN: 9780124045682 COUNTRY: United States PAGES: WEIGHT: 1950 g HEIGHT: 276 cm
      PUBLISHED BY: Elsevier Science Publishing Co Inc DATE PUBLISHED: 2014-07-22 CITY: GENRE: TECHNOLOGY & ENGINEERING / Food Science / General WIDTH: 216 cm SPINE:

      Book Themes:

      Food and beverage technology

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      Robert Sobel serves FONA International as a Vice President of Research and Innovation in the development of new and novel flavor encapsulation delivery systems and taste modification technologies. He has over 20 years of industrial flavor R&D experience at FONA International, located in Geneva, Illinois, USA. Prior to joining FONA International, Robert was an educator within both secondary and undergraduate settings teaching chemistry and physics. He is cited as an inventor on many patents and patents pending in the art of microencapsulation and flavor analysis and add-back (>20 patent matters). Robert regularly delivers domestic and international symposia in the field of microencapsulation.
      Microencapsulation is being used to deliver everything from improved nutrition to unique consumer sensory experiences. It’s rapidly becoming one of the most important opportunities for expanding brand potential. Microencapsulation in the Food Industry: A Practical Implementation Guide is written for those who see the potential benefit of using microencapsulation but need practical insight into using the technology. With coverage of the process technologies, materials, testing, regulatory and even economic insights, this book presents the key considerations for putting microencapsulation to work. Application examples as well as online access to published and issued patents provide information on freedom to operate, building an intellectual property portfolio, and leveraging ability into potential in licensing patents to create produce pipeline. This book bridges the gap between fundamental research and application by combining the knowledge of new and novel processing techniques, materials and selection, regulatory concerns, testing and evaluation of materials, and application-specific uses of microencapsulation.
      Format: CONTRIBUTORS: Robert Sobel EAN: 9780124045682 COUNTRY: United States PAGES: WEIGHT: 1950 g HEIGHT: 276 cm
      PUBLISHED BY: Elsevier Science Publishing Co Inc DATE PUBLISHED: 2014-07-22 CITY: GENRE: TECHNOLOGY & ENGINEERING / Food Science / General WIDTH: 216 cm SPINE:

      Book Themes:

      Food and beverage technology

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      Robert Sobel serves FONA International as a Vice President of Research and Innovation in the development of new and novel flavor encapsulation delivery systems and taste modification technologies. He has over 20 years of industrial flavor R&D experience at FONA International, located in Geneva, Illinois, USA. Prior to joining FONA International, Robert was an educator within both secondary and undergraduate settings teaching chemistry and physics. He is cited as an inventor on many patents and patents pending in the art of microencapsulation and flavor analysis and add-back (>20 patent matters). Robert regularly delivers domestic and international symposia in the field of microencapsulation.

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