Capsulation
TECHNOLOGY CAPSULATION 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...
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TECHNOLOGY CAPSULATION 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...
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