Encapsulated ingredients
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What encapsulation technology does
Encapsulation Technology is designed to protect sensitive ingredients and allow targeted, controlled release during processing or consumption. By coating salts, acids, flavors, or other actives within a specialized lipid or carbohydrate matrix, it ensures ingredient stability, precision, and improved processing efficiency across diverse food applications.
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Why it matters
This technology reduces premature reactions, enhances heat stability, and allows timed release under specific conditions. As a result, it improves overall consistency, functionality, and shelf life of formulations. Encapsulation supports both nutritional and sensory objectives, making it ideal for modern products that demand high performance and control.
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Key functionalities & benefits
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Enables controlled release and improved stability
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Protects sensitive ingredients from heat and moisture
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Enhances flavor precision and reduces off-notes
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Enhances flavor precision and reduces off-notes
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Enhances flavor precision and reduces off-notes
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