Food microencapsulation

Functionalizing foods through the use of advanced technologies

Encapsulation and food technologies are now an inseparable combination. Encapsulated ingredients for food applications have decisive effects on the development of functional foods and drinks, i.e., products in which the bioavailability and maintenance of the functionality of the active ingredients are essential.
Functional foods and drinks are enriched with beneficial molecules to promote human health and well-being. This particular category of products perfectly matches the new philosophy of the modern consumer who prefers to prevent the onset of pathologies rather than having to cure them. In this case, bioactive molecules such as vitamins, carotenoids, and probiotics are included in consumer products such as yogurt, cheese, meat, snacks, and drinks.
Adding active ingredients to foods and drinks can lead to significant stress, such as highly acidic pH, high temperatures, exposure to oxygen, and homogenization cycles, significantly, if not wholly, reducing their activity.

So why encapsulate?

  • ingredients and active molecules are protected from oxidation, thermal denaturation, or extreme pH conditions
  • ingredients are designed for controlled and gradual release
  • ingredients with unpleasant aromas or odors are masked thanks to encapsulation

In particular, Sphera develops innovative solutions and formulations using natural polymers and technologies such as spray drying, spray chilling, coacervation, nano-encapsulation, fluidized bed, and ionotropic gelation. Sphera has developed the SpherAQ® and FloraSpher™ technologies, just some of which we have created using these technologies. We can also provide analyses such as in vitro gastro-intestinal digestion simulation to evaluate the release of the molecule and analyze the antioxidant potential. We can also do stability tests in model drinks and foods to assess the performance of the encapsulated active ingredients.