The production methods of food supplements are constantly evolving thanks to increasingly cutting-edge scientific research. Among these, the technology of microencapsulation by coacervation, applied to the active ingredients utilised in food supplements formulations, is incredibly advantageous.
How are the active ingredients microencapsulated?
To answer this question, we must first understand how microencapsulation by coacervation works. The technique consists of coating infinitesimal parts of a substance, in a liquid or solid-state, protecting them within a thin membrane, thus creating the microcapsule. The coating is made up of polymers that can be easily assimilated by the human body.
What are the advantages of coacervation microencapsulation?
Food supplements produced using Flowactives® microcapsules offer numerous advantages if compared with those formulated with traditional ingredients. First of all, microencapsulated ingredients offer longer stability and durability, thanks to the reduced exposition to oxidation of the product.
The second advantage is the possibility to cover flavours or smells. We know that some food supplements, such as ginger-based ones, cause itching when they come into contact with the taste buds.
The gastro-resistant microcapsule version protects the active ingredient from gastric juices, avoiding stomach troubles and conveying the product directly into the intestine, thus improving its bioavailability.
Finally, microencapsulation by coacervation allows to increase the concentration of the active ingredient up to 87% and allows its controlled release under pre-established conditions, maximizing its absorption and therapeutic efficacy.
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