Soft encapsulation <5 characteristics>

Reduce unpleasant tastes! Applications in food, health supplements, and pharmaceuticals are expected.

We would like to introduce the phenomenon of "soft encapsulation" using hydrophilic nanoparticles in the three-phase emulsification method that we handle. Since hydrophilic nanoparticles use substances that do not dissolve in either water or oil, they exhibit the function of a barrier layer between the external and internal phases. However, because the particle material covers the surface, it does not form a complete barrier layer and instead takes on a soft capsule-like state. 【Features】 ■ Prevents the inactivation of oxygen, allowing for the preparation of enzyme emulsions with high stability even at room temperature ■ Traps components such as bitterness and astringency, reducing unpleasant tastes ■ Light-blocking effect against internal phase oil *For more details, please refer to the PDF materials or feel free to contact us.

Chemicals