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MIRCAP

Microencapsulated products for the food industry

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    • BAKERY
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    • Meat products
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Microencapsulation Technology

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.

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