Vitafoods Europe

Protection for essential oils, carotenoids, flavors and hydrophobic substances and other active ingredients by micro encapsulation Protecting and drying hydrophobic substances by micro encapsulation Essential oils, carotenoids, flavors or even hydrophobic plant substances are challenging candidates in terms of formulation and process due to their chemical structure. Such substances are usually extremely sensitive to oxidation and to higher temperatures. For many applications, these substances are needed in solid formulations, for example in flavored teas and dessert mixes or as essential oils, neutral in taste and stable over time as additives in baby food. The micro encapsulation process combines the inclusion of hydrophobic substances in a matrix with granulation and drying. In the first process step, the oil is emulsified and encapsulated with an encapsulation material that protects against oxidation – such as modified starches, hydrocolloids or even proteins. Stabilization of the emulsion has a decisive influence on product quality. It prevents the microcapsules from being destroyed

Increasing the availability of bioactive substances in the gut. Protective coating increases the survival rate and specifically releases the bacteria Drying, encapsulation and immobilization of microorganisms The health-promoting effect of probiotics has been proven by various studies in recent years and is undisputed. The multitude of dietary supplements but also enriched foods is a sign of this. The aim of all these products is the colonization of microorganisms in the intestine to support the existing intestinal flora. The efficiency of the products, especially the number of surviving microorganisms, is crucial for this. The diversity of bacterial strains, their temperature sensitivity and the specific requirements of their milieu rarely allow standard solutions. After fermentation, the organisms must be converted to a storage-stable state – usually by freeze-drying. Sometimes other drying methods are successful. The drying and stabilization of microorganisms in the fluidized bed was investigated in a case study using the example of a lactobacillus strain. The result proves that only a close interaction