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MICROENCAPSULATION - Vitamins
Microencapsulation is a process by which a particle or
droplet is atomized and surrounded with a coating thus creating tiny,
individual packets. This process is applied to a variety of food,
biological, nutraceutical, therapeutic or cosmetic substances to allow a
range of desirable properties of the ingredient you wish to encapsulate.
For some examples, read the
following information on your particular area of interest:
VITAMINS
Vitamins are found in the foods
we eat. The fresher the food, the better quality of their ability to be
introduced into our body. VITAMINS ARE FRAGILE by nature and designed to be
consumed as fresh as possible. They are not designed to be stored for
periods of time let alone be pressed up against each other in a tablet or
capsule. Chemical reactions take place changing the chemistry. When
encapsulated at least one of the vitamins help to prevent reactions with
other vitamins. This allows for longer storage and higher quality of
product.
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MICROENCAPSULATION - Baking Industry Microencapsulation of dough conditioner is extremely useful for the modern manufacturing facility where at a precise temperature the coating melts, acts as a leavening agent and frees up the active oxidizer which puffs up or raises the dough if you will. Montgomery Laboratories prides itself on providing you with coatings of various melting points to meet your needs. You are better able to control your manufacturing requirement with shorter raising time and higher yields. Pastry of various types can be garnished with microencapsulated sugars for better adherence and provide a moisture barrier to prevent that soggy looking Danish. Product that looks and tastes better will sell better, all because of microencapsulation. |
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