Encapsulated Ingredients

Microencapsulation is a technology that enables improvements in processing, product quality, and cost reduction. In the food industry, microencapsulation is a process in which one or more ingredients—such as preservatives, acidulants, or sweeteners—are coated with another inert compound, forming a “capsule.”

The encapsulated material is referred to as the core, while the compound forming the capsule is known as the encapsulant. This technology allows the core to remain isolated from the external environment until its release is desired. Timely release is a critical feature of the encapsulation process, improving efficacy and reducing the required dosage of additives, while expanding the range of applications for key compounds. The release of microencapsulated contents can occur in various ways, depending on the intended application—through mechanical rupture, temperature activation, pH change, solubility in the medium, biodegradation, or diffusion.

Encapsulation isolates the active substance from external conditions and keeps it intact until release, allowing precise control over the timing at which the ingredient is introduced into the dough and/or mixture. Our range of encapsulated ingredients provides tangible improvements in finished product quality and shelf life, effectively controlling unwanted chemical interactions in food products. Food manufacturers who use our technologies benefit from optimized formulations, enhanced processing, and higher product yield.

The various technologies and properties of encapsulated ingredients enable their application across different segments of the food industry and are widely used in the bakery and confectionery sectors.

Encapsulated acidulants such as citric acid and malic acid are extensively used in confectionery products—such as sour coatings to deliver an intense tart flavor and decorate candies, or in chewing gums to enhance fruity flavors or create an intense sour sensation.

Unencapsulated acids in chewing gum tend to have a short-lived effect and fade quickly. In sour coatings, they tend to react with ambient moisture and clump together, causing part of the acid to migrate into the product’s interior, directly compromising its stability.

Microencapsulation technology protects acids from undesirable reactions with other recipe ingredients or with environmental factors. The encapsulated coating is released during consumption through mechanisms such as saliva dissolution and chewing pressure.

This technology allows sour effects to be prolonged, creating lasting, distinct, and intense fruity notes that persist throughout chewing. It also helps prevent sugar inversion during storage, masks off-flavors, and contributes to a consistent, uniform finished product with an extended shelf life.