microencapsulation
McGraw-Hill Science & Technology Dictionary:
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microencapsulation
(¦mī·krō·in′kap·sə′lā·shən)
(chemical engineering) Enclosing of materials in capsules from well below 1 micrometer to over 2000 micrometers in diameter.
Oxford Food & Nutrition Dictionary:
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microencapsulation
Preparation of small particles of solids, or droplets of liquids, inside thin coatings (e.g. beeswax, starch, gelatine, and polyacrylic acid). The microcapsules range from 1 to 100 nm in size. Used to prepare liquids as free-flowing powders or compressed solids, to separate reactive materials, reduce toxicity, protect against oxidation, and control the rate of release; used for enzymes, flavours, nutrients, etc.
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McGraw-Hill Science & Technology Dictionary
McGraw-Hill Dictionary of Scientific and Technical Terms. Copyright © 2003, 1994, 1989, 1984, 1978, 1976, 1974 by McGraw-Hill Companies, Inc. All rights reserved.
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