Microencapsulation enables a controlled release of the active material, which basically depends on the type of coating.
Different types of release:
- 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 microencapsulation 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.
