Micro-encapsulation technology changes key food ingredients like sodium bicarbonate, sorbic acid or calcium propionate into easy-to-handle free-flowing powders. After the encapsulation process, key ingredients are captured within a microfilm of hardened vegetable oil, which results in the unique property of controlled release.
The controlled release mechanism can be activated by a change in temperature or pH, or upon shearing of the product. The ingredients can be tailored to suit different product applications by changing the melting point, release mechanism, particle size and flowability.
With micro-encapsulated ingredients verything is under control.
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