Encapsulation Process
INNOVATION AND TECHNOLOGY
It is possible to subject products with various technological properties to encapsulation: juices, sauces, dairy products, broths, decoctions, alcoholic and non-alcoholic drinks, mashed masses, fats and oils. Capsules are regular spherical in shape and range in size from 1.5 to 10.0 mm in diameter
Possibilities of Application
NEW PRODUCT FORM
Obtaining traditional and familiar products in a new commercial form. Creation of a new food form of the product, which expands the possibilities of its use – intactness of the internal content (possibility of mixing with other food ingredients), modeling of the food and biological value of the product (creation of products with a specified content of nutrients and a specified energy value), formation of new functional and commodity properties
Physical Properties
PRODUCT VERSATILITY
Creation of products that are adapted to traditional technological methods and processing methods and are stable in the temperature range from -18°C to +200°C at different pH values. Capsule shells withstand technological processing, mechanical impact (intense mixing), heat treatment (from pasteurization to freezing), long-term storage
Production Facilities
SCALE PRODUCTION
Production capacities that allow to produce up to 50 tons of finished products per month. The use of modern author’s patented equipment for encapsulation of hydrophilic and hydrophobic systems with obtaining capsules, which allows to intensify technological processes, adapt and create products according to individual customer orders
Creation Process
Production Cycle
Encapsulation process
New product form
New fast way of application
The main ingredient
Encapsulation process
New product form