Food & Nutrition

Microencapsulation of food ingredients is useful in meeting a number of objectives, including protection during the food incorporation process and subsequent storage, taste and odor masking and controlled/prolonged release.

These advantages are both essential and decisive when developing products that are to be used in the functional food and nutraceutical market, where maintaining bioavailability and the functionality of the active principles are of the utmost importance.

A wide range of functional, lipophilic and hydrophilic ingredients in powder or liquid form can be encapsulated, including:

• Probiotic micro-organisms

• Vegetable oils, fish oils

• Plant extracts

• Aromas, fragrances

• Mineral salts, vitamins, amino acids

• Enzymes

• ...