Finally, a book on powdered foods! A long time coming but and important addition to your food technology resources.

Features of Encapsulated and Powdered Foods:

• Addresses a little known area of food technology
• Provides both theoretical and practical knowledge focused on food powders
• Appeals to both scientists and technologists who work with foods as powders
• Contains contributions from several leading experts in the field
• Covers properties, processing techniques, handling and analysis, ingredients, and encapsulation

Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and sugars.

Encapsulated and Powdered Foods covers:

• powder manufacturing processes
• drying technologies
• storage, moisture, lumping, and bridging in the bin
• the blending and segregation of powders

The book concludes with discussions on the creation of specialty ingredients and engineered powders.

Contents

• Food Powder Property
• Food Powder Processing
• Powder Handling and Analysis
• Food Powder Ingredients
• Encapsulated Food Powders

Index

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