Protected by a shell – Optimization of active ingredients by encapsulation or coating (German article)

Glatt article on 'Im Schutz der Hülle - Optimierung von Aktivstoffen durch Verkapselung oder Coating', published in the professional journal 'Lebensmitteltechnik', issue 06/2017, LT Food Medien-Verlag GmbH
Copyright: LT Food Medien-Verlag GmbH

Sensitive substances such as vitamins, flavors or probiotics must be well packaged to ensure that they reach their point of action safely. To ensure that they can also be released from their protective shell at the right time, fluid bed and spouted bed technologies with microencapsulation and hot melt coating offer two tailor-made finishing processes. (article in German language)

  • Author: Claudia Heck, Catchay Communications
  • originally published in the professional journal ‘Lebensmitteltechnik’, issue 06/2017, LT Food Medien-Verlag GmbH
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