Microencapsulation is a technology that improves processes, product quality, and reduces costs. In the food industry, it is a process where one or more ingredients, such as preservatives, acidulants, or sweeteners, are coated with an inert compound, forming a “capsule.”

The encapsulated material is called the core, and the material that forms the capsule is the encapsulant. This technology allows the core to be isolated from the external environment until its release is desired. The timely release of the encapsulated content is an extremely important property in encapsulation processes, improving effectiveness and reducing the required doses of additives, thereby expanding the variety of applications for the compounds of interest. The release of the encapsulated content can occur in different ways and can be defined according to the process in which they will be applied, such as mechanical rupture, temperature action, pH action, solubility in the medium, biodegradation, or diffusion.

Encapsulation separates the active substance from the outside environment and remains intact until its release, allowing control over the exact moment the ingredient is released into the dough or mixture. Our line of encapsulated ingredients offers tangible improvements in the quality of the finished product and its shelf life, effectively controlling undesirable chemical interactions in foods. Food manufacturers that use our technologies achieve economic benefits through optimized formulations, improved processing, and higher product yield.

The different technologies and characteristics of encapsulated ingredients enable their use in various segments of the food industry, with widespread use in the areas of baking and confectionery.

High-intensity sweeteners such as sucralose, aspartame, acesulfame-K, and their systems are sugar substitutes commonly used in confectionery products, such as sugar-free chewing gums.

Non-encapsulated sweeteners are highly soluble, and when used in chewing gums, they provide a short-lived sweetness and flavor that quickly disappears, which can be disappointing to consumers.

Microencapsulation technology prevents the sweeteners from being released at the beginning of mastication. The sweeteners are released slowly through the shearing action of chewing, resulting in a more intense sweetness for a longer time. Sweetness plays a key role in flavor perception and is the main factor in creating a long-lasting chewing gum.