Microencapsulation Guide

Did you know that microencapsulation can improve a product’s taste, color, and stability? Microencapsulation is the process of applying a protective barrier around a particle of product or active material. This can stabilize products, allow oil-based products to be mixed with water, alter the release of ingredients, improve ingredient handling, and provide many other benefits. Depending on the application, the shell can be made of wax, oil, gum, starch, or cellulose. Microcapsules form small compartments with diameters ranging from submicrons to millimeters.

So often, we look to ingredients to solve product problems, but microencapsulation, a technology that modifies ingredients, is often the better choice. Perhaps the most versatile tool in a product developer’s tool kit, microencapsulation can provide solutions at all points in the process: from ingredient storage, to production, to shelf-life, to the consumer experience. This technology is used in a wide variety of foods, beverages, and supplements.

Benefits of Microencapsulation

Microencapsulation has many different uses in a variety of applications. The technique can allow you to mix oils in water, control colors and tastes, prevent ingredient interactions, orchestrate the timed release of ingredients, turn liquids into powders, and protect ingredients from degradation over time.

Protect and Stabilize Ingredients

Microencapsulation can protect unstable ingredients from oxygen, light, heat, acid, and moisture. It can prevent ingredient interactions that cause degradation and reduce color migration.

By protecting and stabilizing ingredients, microencapsulation gives products a longer shelf life and allows manufacturers to reduce overages.

Improve Ingredient Handling

Microencapsulation can convert liquids to free-flowing powders for easier handling. It also improves the handling of hygroscopic ingredients that clump during processing.

Enable Control of Color Intensity

Microencapsulation can allow control of color intensity, making it easier to formulate the correct color for an application.

Mix Oil with Water

Microencapsulation can stabilize hydrophobic and hydrophilic materials. By encasing oil-based product in a water-soluble shell, the product can be mixed with other hydrophilic ingredients. The same is true for water-based product microencapsulated in a hydrophobic shell.

Mask Objectionable Taste

Microencapsulation can mask bitter and off flavors and odors such as green tea extract, vitamins & minerals, amino acids, and caffeine.

Microencapsulated Products

Download the Guide to access this section.

Methods of Microencapsulation

Download the Guide to access this section.

Watson Products

Download the Guide to access this section.

Fill out the form below to download the guide.