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Microencapsulation enables a controlled release of the active material, which basically depends on the type of coating. The different types of release are:

– Temperature-dependent. In bakery applications, the release of sorbic acid is achieved only after the heat treatment of the dough (baking).
– Solubility-based release. In confectionery applications, the sour taste is only achieved when the active ingredient comes into contact with an aqueous medium (saliva).

The controlled release of the microencapsulation active may be:

– Immediate. Once the necessary temperature or pH are reached, the active ingredient is released immediately.

– Sustained. A proper encapsulation allows a gradual release of the active ingredient.

Advantages of this technology

– The coating is gradually deposited over the surface of the active ingredient.
– A thin and uniform layer is formed.
– Microparticles with a higher amount of active ingredient are obtained.
– Optimum functioning of the microencapsulated product within a wide temperature range.
– Wide variety of coatings with release by temperature or aqueous medium.
– Pre-mixing process is not required.
– Reduction of production costs. For instance, in the bakery sector, there is a reduction of the customer’s yeast consumption, the fermentation time can be shortened and there is a minimisation of the dust formation.