What is microencapsulation technology? What are the advantages of microcapsule powder?

Microencapsulation Technology Introduction

Microcapsules are tiny particles or droplets of a core material enclosed in a film-forming material, resulting in a core/shell structure with uniform size at the micro or nano level.

Specifically, it involves encapsulating a target core material (such as oils, probiotics, flavoring substances, food additives, fat-soluble nutrients, pesticides, cosmetics, enzymes, pharmaceuticals, and adhesives) within a wall material made of natural polymers (such as polysaccharides, proteins, or lipids), forming an 'egg-like' system to alter physical properties, provide protection, or achieve controlled release and masking of flavors.

Microencapsulation Technology Processes

① Based on the physical state of the nutrient, suitable binders and excipients are selected. Multi-dimensional granulation technology is used to precisely control the particle size distribution of the nutrient, and one or more layers of film coating are applied to achieve effective encapsulation.

② Natural polymeric materials are used to encapsulate functional oils or oil-soluble core materials to form tiny vesicles, creating an oil-in-water (O/W) emulsion structure. After drying, a powder with uniform particle size is formed.

Advantages of Microencapsulation

1. Altered Physical Properties

Because the hydrophobic groups of the core material are encapsulated by the wall material, the hydrophilic groups of the wall material are exposed, greatly improving the water solubility of the core material. The supporting structure of the wall material enhances the mechanical properties of the core material. It is widely used in beverages, solid beverages, pressed candies, etc., greatly expanding its application range.

2. Flavor Masking and Stabilization

On the one hand, due to the different release rates of the wall material (encapsulation material) for different core materials, the release rate of the core material can also be controlled to achieve controlled release. At the same time, according to the hydration capacity of the wall material, reducing the oral release rate can achieve the effect of masking the taste.

On the other hand, microencapsulation reduces the odor release, oxidation, degradation, and volatilization of the core material due to exposure to light, heat, and oxygen, and prevents the reaction between different components, protecting the core material, extending shelf life, and masking odors.

3. Improved Absorption Efficiency

Due to the targeted and sustained-release effects of the microcapsules, adverse gastrointestinal reactions can be greatly reduced, promoting absorption; at the same time, compared with the original groups, the groups on the outer shell have better biocompatibility, which can effectively improve the absorption efficiency of the core material.