Capsulation technology


Capsulation map


1. The following can be capsulated:

– emulsions;
– dispersions;
– suspensions;
– colloidal solutions.

2. Capsules:

– have the spherical geometrical shape;
– are 1.5 to 10.0 mm in diameter;
– can be coated with various glazes and membranes (chocolate, caramel, etc.)
– can stand up to severe mechanical effects;
– can stand up to thermal effects (pasteurization);
– can interact with neither encapsulated substance, nor food substance, into which they are introduced;
– ensure complete safety of encapsulated substance;
– are characterized by long shelf life.

3. Capsule types:

– single-layered capsules;
– multilayer capsules (each membrane has its own properties);
– ‘capsule-in-gel’ model.

4. Scope of use:

– food-processing industry;
– pharmaceutical industry;
– chemical industry;
– textile industry;
– medicine;
– animal husbandry;
– agriculture;
– biotechnologies;
– microbiology.

Innovation technology and author’s equipment

A technology and author’s equipment for capsulation of hydrophilic systems (e.g. emulsions, dispersions, suspensions and colloidal solutions) has been developed, allowing capsules possessing innovative properties to be produced. The novelty of this designed product consists in that it is currently the first precedent of capsulation of substances containing a water component. In the worldwide practice, technologies of encapsulation of fatty (waterproof) systems into gelatinous membranes are employed. To date, nobody has learned to capsulate ‘water’, with long-shelf-life thermostable capsules being produced…

Capsule models with various properties have been designed. The main models are as follows:

– single-layered with a single membrane based on sodium alginate (for capsulation of hydrophilic substances);
– multilayered (up to three membranes), where external membranes are gelatinous and internal ones are alginic (for capsulation of hydrophobic and surface-active substances);
-‘capsule-in-gel’ model, where capsule membranes ‘merge’ with gel, creating a monolithic structure of a given thickness (either porous or impermeable system can be created), with such system keeping stable under the influence of gastric juice or gastric enzymes. The system may only be ruined upon getting into the pancreas (in alkaline рН) (for different types of insulin: normal, fast and prolonged in a single container).

The following substances can be capsulated:

1. Essential and aromatic oils; fish oil; and water- and fat-soluble vitamins.
2. Systems which are sensitive to atmospheric oxygen, humidifying or temperatures, including (bitter or unsavory) aromatic and biologically active substances, enzymes, pigments, dyes, etc.
3. Functional, treatment-and-prophylactic substances and various food forms having encapsulated micronutrients, such as probiotics bifidus bacteria, enzymes, mineral substances, and vitamins.
4. Lactic acid cultures (for protection of cells against bacteriophages, enhancement of their survival capacity when dried, preservation and support of bacteria’s and lactic cultures’ stability in human stomach during their transportation to the intestinal area).
5. Unstable compounds, such as mineral substances, vitamins A, E, D, C,-carotin, 3 and 6-fat acids, lutein, zeaxanthin, lycopene, oligosaccharides, yeast, spirit and oil extracts of medicinal herbs (e.g. sea-buckthorn berries, ginseng, St. John’s wort, radiola, camomiles, thyme, calendula, valerian, motherwort, peony, hawthorn, etc.).
6. Complex biomolecules, such as antibiotics, hormones, vaccines, enzymes, insulin, albuminous preparations, amino acids, peptides, etc.

Depending on tasks, the following is probable:

1. Obtaining of capsular products having preset set physical and structurally-mechanical characteristics, such as capsule size, membrane thickness, inner contents/membrane ratio, breaking strength, modulus of instantaneous elasticity, etc.
2. Setting of preset dimensional characteristics (1.0 to 10.0 mm).
3. Setting of a preset capsular membrane/inner contents ratio (5:95 to 50:50).
Giving preset characteristics to membranes (thickness, structure, permeability, durability, elasticity; stability to the influence of enzymes, pepsin, gastric juice, temperature, pressure, and the like)…

 I. capsular forms of probiotic microorganisms

Today, there exist a great lot of factors diminishing natural human body protective barriers.
In spite of achievements of modern medicine, the human body has not become stronger. On the contrary, its adaptive capacity is continuously declining under the influence of constantly increasing loadings. Such process are going on: sensitivity to infections is increasing; chronic diseases are growing in number; indicators of immunodeficiency, alimentary-dependent diseases and anemias are worsening, with all of this being accompanied by worldwide vitamin deficiencies…

The object of the project is as follows:

Creation of capsules having encapsulated cultures of probiotical microorganisms, being 1.5 to 10.0 in diameter, possessing thermostable properties, resistance to influence of acidic media and pepsin, mechanical and osmotic resistance to influence of external physical and chemical factors, such as mechanical action, rise in temperature, pressure change as well as enhancement of protection (in view of therapy) of encapsulated substances…

The technical result of the proposed project consists in:

Capsules having encapsulated cultures of probiotical microorganisms inside them, produced by way of gellation, being spherical (or near to spherical) in shape, being 1.5 to10.0 mm in diameter and coated (in case consumer properties require to be enhanced) with respective external coatings of various colors and origins. As to their structure, capsules are characterized by the presence of inner contents and a gel-type given-thickness membrane containing calcium alginate…

II. Capsule forms of medicinal preparations

The present invention relates to the microbiological, medical, chemical and a pharmaceutical industries, in particular comprising a method for capsulation of medicinal, medical-and-preventive and therapeutic agents with production of capsules of 1.0 to 15.0 mm in diameter for oral administration, with such capsules being designed for release of a physiologically active substance (i.e. capsule filler) in a target organ, namely pancreas, small intestine or large intestine…

 The following hydrophilic substances or water suspensions and dispersions can be capsulated:

– functional special-purpose components;
– aqueous extracts of vegetative and animal raw materials;
– microelements in the form of salts or complexes;
– vitaminic, immune and immunobiological preparations, amino acids, substances of proteic or mineral origin;
– live cells in active or inactive forms; bacteria;
– antibiotics;
– very small pieces of fabrics, biologically-active, medicinal, medical-and-preventive, therapeutic preparations;
– food additives.

Capsulated insulin.

A technology and equipment have been created, which are capable of commercially manufacturing up to 10 thousand insulin-containing capsules per hour…

The main preconditions for insulin capsulation are as follows:

– reduction of adverse effect of insulin on human body;
– reduction of amount of insulin consumed by a patient;
– extension of insulin storage life;
– control of rate of insulin release from a capsule;
– masking of insulin taste/odor;
– avoidance of environmental effect on the product;
– prolongation of medical-and-preventive effect, which is caused by deceleration of insulin release from a capsule due to the presence of permeability-controlled membrane;
– transportation of insulin to pancreas (target organ);
– reduction of insulin evaporation as a result of its protection with air- and gas-impermeable membrane;

III. Capsulation of alcohol-containing components

This refers to capsules having inner contents in the form of alcohol component at the level of up to 20 per cent (e.g. low-alcoholic group, liqueurs). As the capsules are dissolved not in the stomach but in the pancreas, small intestine and large intestine, the use of such alcoholic form may cause fast drunkenness, however, with no alcohol vapors from mouth. The capsules may be administered to human body via liquid media (e.g. drinks, beverages, juices) as well as via solid food forms…

IV. Food form: caviar

One of the most striking examples of capsulation employment is an analogue of sturgeon and salmon caviar. As of today, it is a top-of-the-line technology for production of so-called ‘artificial caviar’. The product shows to good advantage as compared to its predecessors since it is as similar as possible to natural products in view of its flavor and structural properties. The advanced technology has made it possible to diminish the product cost price and increase shelf life. Also, it has allowed the product to be produced with higher food value and with no preservatives added…

V. Capsulated food products

This refers to the possibility of capsulation of a number of products, such as mustard, ketchup, mayonnaises, emulsive sauces, juices, dressings, salad dressings, etc. Such products have a great potential in many segments…


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No individual has sufficient experience, education, native ability, and knowledge to ensure the accumulation of a great fortune, without the cooperation of other people.
Napoleon Hill




Our team has founded a number of businesses that are successfully operating in several countries for a long time. Our industrial activities are carried out through such businesses. Also, we have set up laboratories where innovative production technologies and state-of-the-art foodstuff, medical, pharmaceutical and agricultural industries’ equipment are developed and experimentally applied. Leading experts and process engineers possessing academic degrees and long-term experience are engaged in this general activity process.