Review article

Particle Coating in Food Industry

Maja Benković orcid.org/0000-0003-2167-6862 ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb
Ingrid Bauman orcid.org/0000-0001-7919-3615 ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb

Abstract

Although the production of fi lm tablets in the pharmaceutical industry was the primary purpose of the coating process, it is also frequently used in the food industry. The basic purpose of making coated food products is maintaining functional properties of nutraceutics and food additives. Main positive effects of coating are products with a longer shelf life, easy to handle, with controllable substance release, better taste, color and appearance for the end customer. However, in comparison with the pharmaceutical industry, food industry is more focused on reducing production costs and therefore a different approach to an expensive particle coating process. Although expensive, particle coating process is used
in food industry to preserve functional properties of additives, nutraceutics, probiotic microorganisms and other functional properties throughout the production process and storage, in order to achieve positive effects on the end customer.

Keywords

coating; foodstuffs; powders

Hrčak ID:

70725

URI

https://hrcak.srce.hr/70725

Publication date:

30.6.2011.

Article data in other languages: croatian

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