ENCAPSULATION OF FOODS
Abstract
Barrier materials meeting Food and Drug Administration standards were studied for use in the encapsulation of foods, and for the preparation of sample capsules of food items for evaluation. The encapsulating material must be caule contents under ambient conditions and also in high temperature and high vacuum environments. The food in the capsules must remain uncontaminated and highly stable for six months without refrigeration. Foods of low moisture content were encapsulated in two steps, using a soft-shelled capsule with an overwrap. Fudge, pound cake, and brownies were first placed in preformed containers; caramels and pecans were first spray cable of maintaining its essential properties and those of the capsule contents under ambient conditions and also in high temperature and high vacuum environments. The food in the capsules must remain uncontaminated and highly stable for six months without refrigeration. Foods of low moisture content were encapsulated in two steps, using a soft-shelled capsule with an overwrap. Fudge, pound cake, and brownies were first placed in preformed containers; caramels and pecans were first spray coated. In each case the bite-sized portions were heat-sealed into plastic bags. Foods of moderate moisture content, exemplified by meat, and foods of high moisture content, such as vegetables and fruits, were encapsulated in laminated containers with an overwrap. (Author)
Document Details
- Document Type
- Technical Report
- Publication Date
- May 01, 1962
- Accession Number
- AD0284005
Entities
People
- Clarke E. Schuetze
- William E. Mcmahon
Organizations
- Southwest Research Institute