技术文摘 关键词：壳聚糖，食品微胶囊化，制备，控制释放 [gap=609]Key words：chitosan;food microencapsulation;preparation;control release
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实验表明，微胶囊化提高了维生素C的使用性能，特别适合于添加在需高温加热的食品中。
The experiments showed that micro-encapsulation can improve the storage stability of vitamin C, so it is especially useful in foods, which need high temperature processing.
介绍了微胶囊化特点、多种微胶囊化的方法以及国内外对食品添加剂微囊化的应用。
This article gives a brief introduction of some features of microencapsulation, several methods of microencapsulation and the applications of microencapsulation in food additives home and abroad.
本文主要讨论了食品香精微胶囊化的几种方法，以及其在烘焙食品、糖果、饮料、调味料中的应用。
This paper introduces the methods of producing microencapsulation flavorings and its application on baking, candy, drinking, seasoning.
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