Encapsulated Ingredients

Microencapsulation is a technology that enables improvements in processes, 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, and the material forming the capsule is called the encapsulant. This technology allows the core to be isolated from the external environment until its release is desired. Timely release is a highly important feature of encapsulation processes, improving effectiveness and reducing the required doses of additives while expanding the range of applications for key compounds. The release of microencapsulated contents can occur in various ways and be defined according to the process in which they are applied—it can happen through mechanical rupture, temperature activation, pH response, solubility in the medium, biodegradation, or diffusion.

Encapsulation keeps the active substance separated from the external environment and intact until its release, which allows precise control over when the ingredient is delivered into the dough and/or mixture. Our line of encapsulated ingredients offers tangible improvements in the final product’s quality and shelf life by effectively controlling unwanted chemical interactions in foods. Food manufacturers using our technologies gain economic benefits through optimized formulations, enhanced processing, and higher product yields.

The different technologies and characteristics of encapsulated ingredients make their use viable across various sectors of the food industry, with wide application in the bakery and confectionery segments.

The preservatives sorbic acid and calcium propionate are widely used in bakery and confectionery products to extend shelf life due to their inhibitory activity, which prevents the proliferation of fungi and bacteria. Among the most common are molds, spoilage yeasts, and microorganisms such as Bacillus subtilis, Bacillus licheniformis, and Bacillus cereus.

The use of non-encapsulated preservatives directly in the dough can cause changes in the balance of certain recipe ingredients, affecting the dough’s pH and potentially altering the performance of other ingredients—interfering, for example, with the fermentation process and delaying yeast activity.

Microencapsulation technology allows the preservative to be isolated during the fermentation stage and released only during baking, as the coating melts according to the product’s baking temperature cycle.

The use of encapsulated solutions does not affect the product’s production process, as they easily mix with dry ingredients and are resistant to high-speed mixers. Since they do not interfere with gluten network formation or inhibit yeast development, they allow for up to a 40% reduction in the amount of yeast and/or fermentation time. In turn, improved fermentation leads to enhanced volume, structure, and final product quality—such as a light and soft texture—while increasing shelf life and reducing production costs.