❔This technology makes it possible to protect fats from oxidation, dissolve them in the water phase and hide unpleasant odors/tastes. The fatty acid molecule is placed into a mono- or multinuclear protein molecule by chemical and/or physical action and then dried.
🐮 Animal proteins are traditionally used for microencapsulation purposes because their functionality is superior to plant proteins. However, modification of plant proteins by enzymatic hydrolysis/acylation/glycosylation, etc. opens up new prospects for microencapsulation.
Magazine Trends in Food Science & Technology