Microencapsulation: functionality without affecting the process

Microencapsulation technology is a system widely used in the food industry whose purpose is to ensure the functionality of the active ingredients, without these having a negative effect during the production process.

Using the microencapsulation technique, we achieve to isolate the active ingredient from the rest of the ingredients of the recipe, through a protective layer that keeps it isolated until the moment of its release. It is a complex process that requires leading-edge technology, high development and an excellent knowledge of the raw materials involved, as well as the formulations and industrial processes of each client.

Llopartec has several lines specially designed to produce our wide range of products aimed at the bakery and pastry sectors. As an example, we have preservatives that do not affect the fermentation of long-term bakery products; encapsulated anti-humidity systems (salt, sugar, cocoa, etc.); microencapsulated acids to delay their functionality and avoid an initial drop of pH that affects the quality of the final product.

Apart from the benefits already mentioned that the use of these microencapsulated systems entails, cost savings is another advantage that must be considered. Some examples to bear in mind:
- Reduction of doses of other ingredients of the recipe (yeast, gluten, ...)
- Increase in productivity (less production time, less waste, …)
- More robust processes, with less variability
- Protection of the active ingredient (lower dose of use, unwanted interactions with other ingredients, ...)

At Llopartec we develop and produce microencapsulated products adapted to each of our clients, as we believe in smart solutions specifically designed for each recipe and process.