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When oxygen kills your healthy ingredients
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Ingredients like orange oil, fish oil, or micro-organisms can be degraded in the presence of oxygen leading to either a bad off-taste or the loss of the health benefit. NIZO food research develops encapsulation solutions specifically for your ingredient to make sure that its functionality is retained and that it released at the right place.
Examples are:
| Examples |
Type of capsule |
Technology used |
| Encapsulation of orange oil: the spray-drying technology was used with a matrix developed at NIZO which led to a great improvement of the shelf life! |
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Spray drying |
| Encapsulation of hydrolysable lipid: the sophisticated complex coacervation technology developed at NIZO food research allowed a reduction of a factor 3 of hydrolysis after 12 weeks! |
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Complex coacervation |
| Encapsulation of probiotica: Encapsulated in a multi-layer system, an oxygen sensitive strain showed a significantly increased stability after 3 weeks! |
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Multi-layer |
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