Encapsulated and Powdered Foods

<p><b>Encapsulated and Powdered Foods</b> 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. The author describes the powder manufacturing processes and a range of related topics including drying technologies; storage moisture lumping and bridging in the bin; and the blending and segregation of powders. The book concludes with discussions on the creation of specialty ingredients and engineered powders.</p>