When oxygen kills your healthy ingredient
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Protection by encapsulation
Ingredients like orange oil, fish oil, or micro-organisms can be degraded in the presence of oxygen, leading to either a bad off-taste or the loss of the health benefit.
NIZO food research develops encapsulation solutions specifically for your ingredient to ensure that its functionality is retained and that it released at the right place and time.
Examples
Encapsulation of orange oil: spray-drying technology was used with a matrix developed at NIZO which led to a great improvement of the shelf life!
Encapsulationof hydrolysable lipid: the sophisticated complex coacervation technology practised at NIZO food research enabled a 3-fold reduction in hydrolysis after 12 weeks!
Encapsulation of probiotics: encapsulated in a multi-layer system, an oxygen-sensitive strain showed a significantly increased stability after 3 weeks!