MICROENCAPSULATION
Our microencapsulation technology protects sensitive ingredients from heat, moisture and oxidation, improving stability and shelf life. It controls release, masks unpleasant flavours and converts liquid actives into free-flowing powdGuarantee For BL Surrender S00647930.pdfers, ideal for vitamins, probiotics and functional nutrients in Australian nutritional products.

Advantages of Microencapsulation Technology:
1. Consistent active content throughout the shelf life;
2. Uniform particle size with dust-free performance;
3. High bulk density, suitable for capsule filling;
4. Available in single-layer or multi-layer encapsulation;
5. Strict control of microorganisms and heavy metals to ensure product safety.

Application of Our Microencapsulation Technology
Problem Examples Representative Products (Microencapsulated Powder)

Applying lipid-based ingredients in solid powder formulations while reducing oxidative degradation

Conjugated linoleic acid (CLA), DHA algae oil, medium-chain triglycerides (MCT)
Safflower seed oil, perilla seed oil, Omega-3

Masking undesirable raw material flavors

Branched-chain amino acids (bitterness), DHA algae oil (fishy odor)

Zinc oxide (metallic taste), ferric pyrophosphate (metallic taste)

Poor water dispersibility of raw materials requiring use in beverages

Carotenoids: Lutein, zeaxanthin, astaxanthin, β-carotene

Resveratrol, curcumin

Interactions between raw materials

Ferric pyrophosphate (discoloration/blackening when combined with vitamin C)

Poor raw material stability

L-carnitine (moisture absorption/hygroscopicity)


Typical Product: Lutein Microcapsules Powder
Content of Lutein Source of lutein Bulk density

10%

Marigold

0.4-0.7g/ml


Product Advantages:
1. Excellent mechanical resistance: uniform particle size and dust-free.
2. High stability: consistent active content within 2-year shelf life.
3. Superior cold water dispersibility: fully dispersed in cold water within 30 seconds.
4. Enhanced bioavailability.
5. Applicable to solid beverages, gummies and premixes.



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