Accession Number : AD0284005

Title :   ENCAPSULATION OF FOODS

Corporate Author : SOUTHWEST RESEARCH INST SAN ANTONIO TEX

Personal Author(s) : SCHUETZE,CLARKE E. ; MCMAHON,WILLIAM E.

Report Date : MAY 1962

Pagination or Media Count : 1

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)

Descriptors :   *CONTAINERS, *ENCAPSULATION, *FOOD, COATINGS, PRESERVATION, PROCESSING, SPACE FLIGHT

Distribution Statement : APPROVED FOR PUBLIC RELEASE