Microencapsulation of Food Ingredients
We apply advanced microencapsulation techniques to protect sensitive active ingredients, control their release in the final product and significantly improve their stability against heat, light, oxidation and humidity.
Service Features
Sensitive active protection
We coat easily degradable ingredients with protective matrices that preserve their activity until the moment of consumption.
Controlled release
We design encapsulation systems that release the active ingredient at the optimal time and place (pH, temperature, etc.).
Flavor masking
We mask unpleasant flavors or odors of functional ingredients without reducing their nutritional efficacy.
Extended shelf life
Microencapsulated ingredients maintain their activity for significantly longer periods than free ingredients.
Work Process
Phase 1: Matrix selection
We choose the most suitable coating material (maltodextrin, gum arabic, starch, proteins, etc.) based on the ingredient and application.
Phase 2: Process development
We optimize the encapsulation method (spray drying, coacervation, molecular inclusion) and process parameters.
Phase 3: Production at scale
We run microencapsulation at industrial scale with continuous quality control and encapsulation yield monitoring.
Phase 4: Validation
We verify encapsulation efficiency, product stability and the release profile of the active ingredient.
