Microencapsulation is the process in which tiny particles or droplets are enclosed within a thin coating, and the technique has wide applications within the food and beverage industry. It is a method by which liquid droplets, solid particles or gas compounds are enclosed within thin layers of a microencapsulating agent. During the past decade, there has been a great expansion in the development of microencapsulated food ingredients. And the method is increasingly attracting the attention of food and beverage manufacturers as a means to achieve product differentiation and enhance product value. In fact, the global microencapsulation market was valued at $8.5 billion in 2020 and is projected to reach $15.5 billion by 2025, at a CAGR of 12.9% from 2020 to 2025. 

Shelf Life and the Advantages of Microencapsulation

As the food and beverage market continues to shift towards an increasing emphasis on sustainability and healthier foods, manufacturers are searching for ways to incorporate healthy, popular ingredients into their product lines. However these active ingredients can react with other components in a product’s food matrix, and dramatically change its final flavour or texture. But this is where microencapsulation technology can step; controlling the release of encapsulated ingredients to ensure timely and precise release. Microcapsule contents are also protected from environmental conditions such as light, air and moisture, thereby removing core reactivity to temperature, UV radiation or humidity. 

Enhanced shelf life can also be obtained through the use of microencapsulation. As mentioned above, many ingredients which are used in food and beverage products are volatile, and they can evaporate when they are exposed to the atmosphere. But when they they are encapsulated, their shelf life is extended. Along with demand planning software it can be an effective technology for shelf-life optimisation.

Microencapsulation Methods

There are many varying methods by which to microencapsulate food ingredients. However the most common is spray-drying, due its low cost and the availability of the appropriate technology. According to Science Direct, “During this drying process, the evaporation of solvent, that is most often water, is rapid and the entrapment of the interest compound occurs quasi-instantaneously. This required property imposes a strict screening of the encapsulating materials to be used in addition to an optimization of the operating conditions”. 

Microencapsulation and CBD

In January 2021 the journal Plos One published work by a team of Australian scientists, who have demonstrated an innovative  microencapsulation method, which can improve the absorption and bioavailability of cannabidiol (CBD) in the brain. The new method was seen to increase peak concentrations of CBD in the brain by 300% when compared with CBD oil. And interestingly there are currently at least two pillow companies (CBD Pillow and Brookstone) making use of micro-encapsulation technology in their products.

Looking forward, for those food and beverage manufacturers seeking to develop products that contain the exact tight amounts of healthy ingredients that the human body needs without compromising on flavour, then micro encapsulation technology is the way to go. 

If your innovative food and beverage company is looking to scale and grow via ERP solutions, traceability and demand planing software, get in touch with Cashmere today.