Micro-encapsulated Ingredients
FeyeCon is developing novel approaches to make innovative micro-encapsulated powders for foods and other applications. Novel micro-encapsulation options can add unexpected functionalities to your ingredients. Encapsulation of active ingredients can improve properties such as taste masking, texture, bioavailability and can protect oxidative, temperature and pH sensitive compounds.
ADVANTAGES
Many functional food ingredients are highly sensitive to elevated temperatures, oxygen and light and thus become easily oxidized when exposed to air. Others may be healthy but taste badly in the desired foodstuff. By using CO2 based encapsulation it is possible to process thermally labile or oxidation sensitive materials at close-to-ambient temperatures, under oxygen-free conditions in a closed-cycle process. This technique allows for highly controllable encapsulation, also for very fine particles, thereby optimizing shelf life and quality of the product in your application.
A number of concept-product lines have been devised for instant release, triggered release and controlled release.
WE KNOW HOW
FeyeCon offers product tailored development of CO2 based encapsulates of food ingredients. A wide variety of bioactive substances can be protected using carbon dioxide technology, including proteins, peptides, vaccines, hormones and alkaloids. Furthermore functional oils/lipids, flavors, fragrances, nutraceuticals and coloring agents are also applicable.
