Protecting sensitive substances effectively – Particle design by fluidized bed and spouted bed processes (German article)

Stabilized active ingredients for the food and beverage industry by hot-melt coating and encapsulation in the fluid bed or spouted bed

To ensure that sensitive substances such as probiotics, flavors, vitamins or delayed-release active ingredients survive their journey through processing or the digestive tract, they must be functionally protected. Hot melt coating and encapsulation in the fluid bed or spouted bed offer a variety of product design options in this regard. (article in German language)

» Author: Claudia Heck, Catchay Communications

» originally published in the trade magazine ‘dei – die ernährungsindustrie’, issue 06/2017, Konradin-Verlag Robert Kohlhammer GmbH

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