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Microencapsulation of Flavors and Fragrances by Spray Drying

Microencapsulation of Flavors and Fragrances by Spray Drying

Recently, encapsulation of active ingredients in powder has gained much attraction. This technology could enable novel formulations for products in many fields, such as pharma, biology, food and cosmetics. The main purpose of encapsulation is to protect the sensitive compound in a solid matrix against the damage of the surrounding environment during the shelf life. Encapsulation has also been employed for sustained, controlled or targeted release of encapsulated products.

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