Edible Films and Coatings for Flavor Encapsulation

  • Gary A. ReinecciusEmail author


An important use of edible films is for encapsulation of flavorings. The edible film serves many purposes including permitting production of a dry, free-flowing flavor (most flavors are liquids), protection of flavoring from interaction with food or deleterious reactions such as oxidation, confinement during storage, and, finally, controlled release. The degree to which the edible film meets these requirements depends upon the process used to form the film around the flavoring and the film composition itself. This chapter will discuss major processes used in manufacturing encapsulated flavorings, materials commonly used as the encapsulation matrix, and factors determining the efficacy of the edible film (hereafter termed the encapsulation matrix).


Whey Protein Isolate Edible Film Encapsulation Process Emulsification Property Dextrose Equivalent 
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Copyright information

© Springer Science+Business Media, LLC 2009

Authors and Affiliations

  1. 1.Department of Food Science and NutritionUSA

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