Encapsulate it

Valuable ingredients often need protection during processing and shelf life. Encapsulation can deliver that protection for sensitive ingredients such as flavours, vitamins, probiotics and specialty oils.

Together with NIZO experts, you encapsulate your ingredient using either fluidised bed coating or spray drying. You will measure the size of the particles and analyse the encapsulates by microscopic imaging. Initial release will be measured using conductivity.
  

Deliverables:

• Your sample (grams), including particle size analysis, microscopic images, and initial release curve.
• Discussion and advise on the best way to use the encapsulates.

Prepare your visit by filling in the form (button [Start now]). Your host will contact you to agree with you on the program of the day and which ingredient to use. 

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Full scan expert

Els de Hoog

Scientist Microstructure & Mouth feel

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Analyse the problem and solve it

The quick scan delivers you an encapsulated ingredient that can be applied in your product prototype. To get the best possible encapsulate different encapsulation technologies (such as fluidised bed, spray drying, extrusion, spouted bed, or combinations) and different coating materials need to be tested and optimised for encapsulation and storage stability.
 
For revolutionary new encapsulates a separate R&D trajectory is required.

Deliverables:

• You have identified the best possible existing encapsulation method
• You will have ½ kg encapsulated ingredient for testing in your application.
• You will know the stability of the encapsulate upto 4 months of shelf life.
• We will advise on the next steps to implement this in your company.