Encapsulation for food application

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Encapsulation technology of actives (colors, fragrances, flavors, vitamins, oils, active molecules, plant extract....) by using food-grade polymers is useful for the: 

 

  • conversion of liquid to powder,

  • protection and stabilization in final products and during processing,

  • prevention of reaction with other components in food products (i.e. oxygen or water),

  • taste and odor masking,

  • control of the release,

  • improvement visual aspect and marketing