Microencapsulation Technology | INNOBIO microencapsulation technology 3.0

Microencapsulation Technology

What is Microencapsulation Technology

Microencapsulation technology is a technology that uses natural or synthetic polymer film-forming materials to encapsulate solids, liquids and even gases to form tiny capsules with a particle size of 1 to 5000 nm.

If the microcapsules are compared to dumplings, then the nutritional core material is like the "filling" of the dumplings, and the polymer material used to wrap the nutritional core material is the "skin" of the dumplings. A well-designed microcapsule can not only change the final form of the product, but also improve the efficacy of the product and broaden its potential applications.

INNOBIO’s Microencapsulation Technology

INNOBIO’s microencapsulation technology has evolved into its third generation (IMT 3.0) through iterative research of active ingredients, microencapsulating materials, equipment, and more.

We use a multidisciplinary approach to attack the challenge of stabilizing active ingredients with large molecular weights, optimizing delivery of active ingredients in the face of challenges such as limited absorption and the need for targeted or controlled release.

From IMT 1.0 to 3.0

1.0 Stable microencapsulation of active ingredients

When microencapsulation technology was first introduced into the field of food nutrition, INNOBIO’s R&D experts developed our 1.0 microencapsulation technology. This technology allowed us to completely wrap the active ingredient core material into an embedding material so that the core was completely protected from the external environment. This not only improves the sensory properties of the active ingredient (appearance, smell, etc.), but also shelters it from the environment so that shelf life is greatly extended. Many ingredients that easily oxidize or harden as well as ingredients that have a strong smell were significantly improved after microencapsulation.
2.0 Diversified applications of active ingredients

With the continuous development of technology and market expansion, more specific requirements arose for microencapsulated products. Iterating upon IMT 1.0, INNOBIO made a leap forward in product dosage forms and applications.Compared to IMT 1.0, IMT 2.0 expanded to various new dosage forms such as granules, emulsions, and solid beverages, allowing for a diversity in applications. Through a variety of technical improvements, our products had greatly improved mechanical properties, including instant solubility, taste masking, controlled release, and reduced absorption.These advances in dosage forms allowed customers to safely add various nutrients to solid beverages, tablets, liquid beverages, nutritional gummies, baked goods, energy bars, yogurts, etc.
3.0 Efficient bioavailability of active ingredients

Today, the main research topic at INNOBIO is how to improve the bioavailability of microencapsulated ingredients to maximize the nutritional value of products. Building on the foundation of IMT 1.0 and 2.0, we further improve bioavailability by precise selection of embedding materials, strictly controlling the ratio of functional ingredients, and optimizing technical parameters of microencapsulation. At the same time, INNOBIO has significantly upgraded our manufacturing processes and equipment. Products produced with IMT 3.0 have passed CNAS inspection and certification and represent the culmination of our microencapsulation body of work.

1.0 Stable microencapsulation of active ingredients

When microencapsulation technology was first introduced into the field of food nutrition, INNOBIO’s R&D experts developed our 1.0 microencapsulation technology. This technology allowed us to completely wrap the active ingredient core material into an embedding material so that the core was completely protected from the external environment. This not only improves the sensory properties of the active ingredient (appearance, smell, etc.), but also shelters it from the environment so that shelf life is greatly extended. Many ingredients that easily oxidize or harden as well as ingredients that have a strong smell were significantly improved after microencapsulation.

2.0 Diversified applications of active ingredients

With the continuous development of technology and market expansion, more specific requirements arose for microencapsulated products. Iterating upon IMT 1.0, INNOBIO made a leap forward in product dosage forms and applications.Compared to IMT 1.0, IMT 2.0 expanded to various new dosage forms such as granules, emulsions, and solid beverages, allowing for a diversity in applications. Through a variety of technical improvements, our products had greatly improved mechanical properties, including instant solubility, taste masking, controlled release, and reduced absorption.These advances in dosage forms allowed customers to safely add various nutrients to solid beverages, tablets, liquid beverages, nutritional gummies, baked goods, energy bars, yogurts, etc.

3.0 Efficient bioavailability of active ingredients

Today, the main research topic at INNOBIO is how to improve the bioavailability of microencapsulated ingredients to maximize the nutritional value of products. Building on the foundation of IMT 1.0 and 2.0, we further improve bioavailability by precise selection of embedding materials, strictly controlling the ratio of functional ingredients, and optimizing technical parameters of microencapsulation. At the same time, INNOBIO has significantly upgraded our manufacturing processes and equipment. Products produced with IMT 3.0 have passed CNAS inspection and certification and represent the culmination of our microencapsulation body of work.

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Explore the world of microcapsules

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Technical Value

Achieve stabilization of active ingredients
Diversify the application of active ingredients
Achieve efficient bioavailability of active ingredients

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