Capsulation
Capsulation technolodgy
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.