Why do we choose Microencapsulation?

Microencapsulation technology is a process of encapsulating active ingredients (such as amino acids, plant extracts, pharmaceuticals or raw materials for drugs) within protective coatings to form tiny capsules. The function of these micrometer-sized capsules is to control the release of the encapsulated substances, enhance stability, mask unpleasant tastes or odors, increase utilization, and prevent the influence of environmental factors such as light or temperature changes. This technology is widely applied in industries such as food, dietary supplements, pharmaceuticals, and cosmetics to enhance the effectiveness of various products.
(1) Protect active ingredients: avoid light exposure, oxidation, and thermal degradation;
(2) Mask odors and flavors: such as masking the fishy smell of DHA and the metallic taste of iron supplements;
(3) Control release: achieve precise, sustained-release, and delayed-release in the body;
(4) Improve processing performance: prevent moisture absorption and extend shelf life.

As one of the key aspects of microcapsule technology，Sustainable Release Technology, refers to the controlled and sustained release of nutrients. In the microcapsule slow-release technology, we embed the nutrient core material with the appropriate coating material to delay the release process of the nutrients in the body. This can help the nutrients avoid being damaged by stomach acid in the stomach juice and enter the intestine for release, thereby improving the bioavailability and maintaining a stable nutrient concentration in the body for a certain period of time.

The popular "microencapsulated" nutritional ingredients in the market.

Typical ingredients include vitamins, minerals, probiotics, Omega-3, polyunsaturated fatty acids, carotenoids, etc.

(1) Vitamin & Mineral Microcapsules Powder

Vitamin raw materials generally have the problem of "easily oxidizing and unstable activity", especially vitamins A, C, D, and E, which are highly susceptible to the influence of ultraviolet rays, pH changes, temperature fluctuations, and even pasteurization processes, resulting in degradation of active ingredients and loss of nutritional value. Through microencapsulation technology, a protective coating can be formed on the surface, achieving multiple barriers and effectively extending the shelf life and nutritional validity of the product.
In contrast, mineral-based raw materials face another set of challenges: they have a bitter taste, a strong metallic flavor, and low bioavailability. For example, components such as iron, zinc, magnesium, and calcium. Through microcapsule encapsulation, the flavor experience can be optimized, and the release rate can be regulated, making them better suited for applications in functional beverages, gummies, powders, and other dosage forms.

(2) Polyunsaturated Fatty Acid (Omega-3) Microcapsule Powder

Omega-3 fatty acids often encounter industry-specific technical bottlenecks such as easy oxidation, prominent fishy smell, and insufficient bioavailability. Microencapsulation technology precisely serves as the key to resolving these issues. With this technology as the core support, the Omega-3 microcapsule powder form is becoming an innovative raw material for market upgrading and iteration.

(3) Carotenoid Microcapsule Powder

Natural carotenoids (such as β-carotene, lutein, etc.) have problems such as strong photothermal sensitivity, poor water solubility, and low bioavailability. Through microencapsulation technology, these problems can be solved, thereby enabling the application of these raw materials in the formulation of downstream products.

(4) Probiotic Microcapsule Powder

Microencapsulation technology has become one of the common technical means in the commercialization process of probiotics. It can effectively solve several key bottlenecks in the application of probiotics, including low survival rate in the stomach acid, decay of live bacteria during storage, and easy inactivation of live bacteria during food processing. It should be noted that different strains (such as lactobacillus, bifidobacterium, etc.) have significant differences in sensitivity to encapsulation materials and process parameters. Therefore, the development process needs to be highly customized, precisely matching the characteristics of the strains, which places higher requirements on the research and development capabilities and production stability of enterprises.

(5) Functional lipid microcapsule powder

In the field of functional oils, such as coconut oil, flaxseed oil, and pumpkin seed oil, microencapsulation technology is becoming a key means to enhance product quality and the adaptability to various application scenarios. Through microencapsulation encapsulation, these highly active, prone to oxidation, and flavor-sensitive components can achieve improvements in stability, flavor enhancement, and bioavailability, thereby being better added to formulations such as beverages, tablets, and gummies.

Several kinds of microcapsulated products

• • Omega-3 Microencapsulated
• • BCAA Microencapsulated
• • Vitamin K1 1% Microencapsulated
• • Vitamin K2 1% Microencapsulated

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