Microencapsulated extracts

Microencapsulation (preservation) technology was first introduced in the 1930s and today has multiple applications in various industries: pharmaceutical, food, cosmetic, textile, and agrochemical. This technique makes it possible to improve or modify various characteristics and properties of the encapsulated material, as well as impart protection, stabilization, and release optimization.

In fact, the advantages that microencapsulation offers are numerous:

• the raw material, initially liquid, is transformed into a flowable solid, improving its handling and processability
• some characteristics of the encapsulated material can be changed, such as color, shape, volume, density and reactivity,
• intense or unpleasant tastes and odors can be covered up
• the stability over time of the active ingredients contained in the microcapsule can be increased
• properties such as heat resistance, pressure and mixing resistance, light and UV resistance can be improved
• oxidation of the active ingredients can be reduced
• evaporation of volatile active ingredients, such as those found in essential oils, can be slowed down
• the release of active ingredients can be optimized over time

• Microencapsulated extracts from vegetable oils (seed oils), essential oils or fat-soluble extracts obtained from plants of particular geographical areas
• Microencapsulated extracts from plant oils, essential oils or fat-soluble extracts obtained from certified organic plants
• Microencapsulated extracts for food/nutraceutical or cosmetic use
• Microencapsulated extracts with the characteristics best suited to your finished product
• Microencapsulated extracts that can be prepared according to each customer's specific needs.