What is microencapsulation?

Microencapsulation is a process of embedding small particles or droplets in a coating to form small microcapsules with special functions. Generally speaking, it can be used as a food additive, food ingredient, or other material. Microencapsulation can reduce the frequency of ingredients and prevent the degradation of active ingredients. The enclosed substance inside the microcapsule is called the core, inner phase, or filler, while the wall material is called the shell, coating, or membrane.

The coating materials commonly used including monoglycerides, stearic acid, plant-based fats, phospholipids, fibers, palm oil, maltodextrin, etc.

Why choose microencapsulation?

• Protect sensitive active nutrients under extreme processing temperatures and storage conditions.
• Increase product stability and extend shelf life.
• Concealing bitterness or unpleasant taste and odor, such as iron fishy smell.
• Minimize possible reactions between materials as much as possible.
• Sustained release: such as specific temperature release (baking application), pH release, intestinal release, sustained or modified release.
• Reduce settlement trend, improve dispersion and bioavailability.
• Reduce excessive feeding.

Main products

• Microencapsulation Ferrous fumarate 50%
• Microencapsulation Magnesium oxide 50%
• Microencapsulation Potassium chloride 50%
• Microencapsulation Potassium dihydrogen phosphate 50%
• Microencapsulation VC 50%
• Microencapsulation Riboflavin 33%