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Abbildung Micro-EncapsulationAbbildung Micro-Encapsulation


Protecting flavours and volatile substances against thermal treatment during production is an ongoing challenge for the food processing industry. Different encapsulation technologies have been applied more or less successfully.

The application of “empty yeast cells” (a fraction of the yeast autolysis) as an encapsulation material loaded with temperature-sensitive liquids by using either a cryogenic spraying technology or classical spray-drying offers new, interesting possibilities in the area of flavor encapsulation.

The composition of the yeast cell wall – characterized by its high levels of mannan-oligosaccharides and ß-glucans – results in high stability against temperature treatment (temperatures up to 100°C).

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