IMPROVE THE QUALITY OF YOUR PRODUCTS WITH MICROENCAPSULATION
Microencapsulation is an effective process that improves the performance of food products, increasing quality, prolonging shelf life and
optimizing production costs by protecting sensitive actives from premature and detrimental interactions and controlling their release properties.
With an increasing manufacturing capacity, VEDEQSAINC is leading the market with the advanced FLUID-BED TECHNOLOGY,
constantly developing MIRCAP®, the trade name for the range of microencapsulated products for:
BAKERY, CONFECTIONERY AND MEAT PRODUCTS
MAIN ADVANTAGES IN CONFECTIONERY
Encapsulated ingredients are good to:
— Avoid premature reactions in mixtures.
— Prevent the migration of uncoated acids into the confectionery.
— Enhance protection against moisture.
MAIN ADVANTAGES IN MEAT PRODUCTS
Microencapsulation technology is highly effective for:
— Meat preservation by reducing the level of nitrite required.
— Controlled curing process.
— Improve pH control.