Microencapsulation is a technology and process that allows active ingredients, whether solid, liquid, or gas, to be protected within small capsules, typically ranging from a few micrometers to a few millimeters in diameter. This method is used in many sectors, such as food, pharmaceuticals, cosmetics, and agriculture.
• Protection:
It protects sensitive ingredients from light, oxygen, moisture, temperature, and other external factors.
• Delayed or controlled release:
It ensures the release of capsule content at the desired time and environment.
• Taste and odor masking:
It increases consumer acceptance by concealing unpleasant tastes and odors.
• Increasing the stability of bioactive ingredients: It enhances the effectiveness of sensitive ingredients such as probiotics, vitamins, and antioxidants.
• Processability:
It makes them suitable for production processes in powder, liquid, or granular form.
This technology is particularly important in areas such as functional foods, probiotics, pharmaceuticals, and food supplements. In our field, our work has reached tremendous levels, especially in the functional food and beverage sector. We believe that in a few steps, it will find its place in new and different avenues.
