Journal of Dairy Science and Biotechnology
- 제23권1호
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- Pages.27-37
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- 2005
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- 2733-4554(pISSN)
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- 2733-4562(eISSN)
나노 기술을 이용한 기능성 우유 및 유제품의 개발 연구
Development of Functional Milk and Dairy Products by Nanotechnology
- 곽해수 (세종대학교 식품공학과)
- Gwak, Hae-Su (Department of Food Science and Technology, Sejong University)
- 발행 : 2005.06.10
초록
The development of functional foods started booming from several years ago in the world. The size of functional materials are in the range of micrometer level. This size can be much smaller into nanometer level to be more effective. We face some problems from the materials, such as flavor, taste, color, viscosity, etc. in functional materials. The problems can be solved by micro / nanoencapsulation technique. This paper showed some results of the research related on the technique for functional milks and dairy products. The nono / microcapsules are the form of liquid instead of solid. Coating materials used were fatty acid esters, and core materials were lactase, iron, ascorbic acid. isoflavone, and chitooligosaccharide. The ranges of capsules are from 100 nm to 200