Trapping of active ingredients in capsules smaller than 1 micron.

More than technology, we are talking about a set of technologies. The aim is to apply different chemical / physical techniques to obtain “nano” sized capsules invisible to the naked eye and with totally modified functions concerning the starting product.

The advantages:

  • increased bioavailability of food ingredients
  • increase in shelf life
  • controlled release of encapsulated ingredients
  • protection of sensitive ingredients from environmental conditions
  • modification of physicochemical properties to reduce production costs
  • ease of management of the bioactive component
  • masking of aromas and flavors, including that of fish oil
  • preserves the active component from interaction with other molecules