Encapsulating volatile substances – Product optimization with artificial neural networks (German article)

Glatt technical article on 'Flüchtige Stoffe verkapseln - Produktoptimierung mit künstlichen neuronalen Netzen', published in the trade magazine 'Lebensmitteltechnik', issue 11/2009, LT Food Medien-Verlag Gmb
Copyright: LT Food Medien-Verlag GmbH

Case Study: Food and feed products have to be developed with a focus on high yields of active ingredients and low formulation costs at the same time. As a typical industrial application, the encapsulation of volatile substances, e.g. flavors or PUFAs (polyunsaturated fatty acids), into dense and free-flowing granules is explained in this paper. This process improves storage stability, protects the products from oxygen and can be carried out with a continuously operating spouted bed apparatus. (aticle in German language)

  • Author: Dr. Michael Jacob, Head of Process Technology Food, Feed & Fine Chemicals, Glatt Ingenieurtechnik GmbH
  • originally published in the trade magazine ‘Lebensmitteltechnik’, issue 11/2009, LT Food Medien-Verlag GmbH
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