vedeqsa microencapsulation for sliced bread sorbic acid mircap
Microencapsulation allows controlled release of the asset and is activated depending on the type of coverage. Can be:
a) Dependent on the temperature. For example, in bakery, the release of sorbic acid is achieved only after the heat treatment of the dough (baked).
b) Release based on solubility. For example, in confectionery, acid taste is achieved only when the active ingredient comes in contact with an aqueous base such as saliva.
The controlled release of the microencapsulated active can be:
– Immediate (once the necessary temperature or pH is reached, the active is released immediately)
– Sharp (several encapsulating shells allow the gradual release of the asset)
This technology:
Allows the coating to deposit lightly on its surface, as the active microencapsulated.
Advantages of this technology:
  • The coating is deposited lightly on its surface, as the active microencapsulated.
  • Thin and uniform layer.
  • Particles with a wide diameter range (from 100μm to 2nm)
  • Decrease in the amount of coating to be used (while other technologies require a minimum of 50% w / w of coating for good protection, technology requires only 5% w / w)
  • Microparticles with greater amount of active.
  • Optimum operation over a wide temperature range.
  • Variety of types of coatings (with release by temperature / with release in aqueous base)
  • Pre-mixing process not necessary.
  • Decrease in production costs.
Learn all the information about the range of Microencapsulated products of VEDEQSA: MIRCAP at: www.mircap.com