Trapping active ingredients in nanoscale capsules

Rather than a technology, here we are talking about a set of technologies. The aim is to apply different chemical/physical techniques to obtain "nano" sized capsules, called nanocapsules, invisible to the naked eye and with totally modified functionality compared to the starting product.

The advantages:

  • increase in the bioavailability of food ingredients
  • increase in shelf life
  • controlled release of encapsulated ingredients
  • protection of sensitive ingredients from environmental conditions
  • modification of physicochemical properties, thus reducing production costs
  • easier handling of the bioactive component
  • masking of aromas and flavors, including that of fish oil
  • preserving the active component from interaction with other molecules

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