What is microencapsulation?

Microencapsulation is the process of encapsulating the internal core material with an outer phase material through a number of advanced techniques. This technology is implemented by the manufacturers for the encapsulation of high value bioactive, minerals, vitamins, flavours, antimicrobials, antioxidants, enzymes, probiotics and essential oils. Microencapsulation offers a number of benefits such as extending the shelf-life of products preventing their evaporation, masking the odour and taste, effective protection of the active ingredient against enzymatic degradation, targeted delivery and finally preventing oxidation of flavours and essential oils.



  • Increased production efficiency
  • Taste masking
  • Incompatible ingredients can be formulated
  • Targeted release of actives in the body, bypassing stomach acid
  • Higher loading of active than traditional encapsulation methods


What do we do?

Our company based in Cambridge, is a bespoke service provider specialising in creative and innovative approaches to product development. Our multidisciplinary scientific team can assist with new concept development, use the most appropriate microencapsulation technology, custom develop from start to finish as well carry out structural analysis of the products.



Our highly skilled multi-disciplinary team can meet the requirements of the customers providing practical solutions and rapid results. We consult with the customer to understand the challenges and get to the root cause of the problem. We then assess the most suitable microencapsulation technology and the subsequent analysis required. We also provide on-site troubleshooting and provide corrective and preventative support.

microencapsulation services


Droplet Generator: Our micro droplet generators are the only GMP grade droplet generator that can be used for encapsulating drugs, live cells and magnetic nanoparticles etc. These hydrogels can then be used for a number of applications in tissue engineering and regenerative medicine. The technology has been successfully used in encapsulating cells for cell therapy applications by companies such as Austrianova.


High pressure homogeniser: Our high pressure homogenisers, temperature and pressure parameters are extremely customisable, allowing for a high degree of operator flexibility, in order to satisfy sample-specific processing needs.
Spray-dryer: All our spray dryers are designed to meet the strictest requirements for health and safety and environmental protection. The spray-drier hasa moisture evaporation capacity: 1-7kg/h, Electrical heating, inlet: 300℃; outlet: 120℃, Air velocity:8-15kg/h, compressed air of nozzle: 0.5-2.0 bar.
Laser diffraction particle sie analyzer: The LS 13 320 offers the highest resolution, reproducibility and unsurpassed accuracy.  It is a state-of-the-art, laser-based technology that permits analysis of particles without the risk of missing either the largest or the smallest particles in a sample.


Encapsulation methods

 Methods  Spray Drying Freeze-dried Matrix encapsulation
Particle type  Produces dry and homogenous particles  Uniform particles with higher quality in terms of activity, water content and stability  Uniform liquid core beads
  • Sugars
  • Carbohydrates
  • Polymers
  • Starches and gum 
  • Proteins
  • Probiotics/prebiotics
  • Functional foods and bioactives 
  • Polymers
  • Alginate
  • Gelatin
  • Wax
  • Proteins
  • Cellulose 
Particle size  Controllable particle size and morphology  Higher product uniformity  Highly uniform particle sizes 
  • Short run time
  • Rapid evaporation of water and maintains low temperature in the particles
  • High throughput process
  • Scalable
  • Preserves a wide range of pharmaceutical formulations and highly sensitive bioactives
  • Low processing temperatures
  • Higher yield
  • Greater product uniformity
  • Short process time
  • Extremely gentle conditions 
  • Particle hardening in polymerization bath 


Analytical support

Structural investigations
  1. Particle size analysis and morphology.
  2. SEM
Method development and testing
  1. Shelf-life studies
  2. Delayed release studies 
  3. Bioactivity tests
  4. Encapsulation efficiency tests




There is always a challenge to deliver  micronutrients and nutraceuticals safely and effectively though the digestive transit during food consumption. Microencapsulation provides that technology for the fortification of selected vitamins and minerals in staple foods.


Microencapsulation offers the possibility of accurately controlling the release rate of the incorporated drugs over a period of time. They also provide an effective protection of the active ingredient against enzymatic degradation

Food and beverage

Microencapsulation ensures the viability of important components such as enzymes, functional nutrients and vitamins in the food and beverage industry.

Flavours and extracts

The deliverability and the retention of flavouring agents in food products is ensured during microencapsulation. This technology also transforms liquid flavourings into stable and free-flowing powders, which are easier to incorporate into a dry food system.

Cells, probiotics

Microencapsulation is a promising method of delivering probiotics as the survival rate during gastric transit is guaranteed.


Case study:  Goodgut


Our services

New concept development 

Identification of the most appropriate 
microencapsulation technology 

Custom product development
support from start to finish 

Identify suppliers

Go to market services


Academic papers

  1. Microencapsulation improved probiotics survival during gastric transit
  2. Effect of resistant starch and chitosan on survival of Lactobacillus acidophilus microencapsulated with sodium alginate
  3. Review on micro-encapsulation with Chitosan for pharmaceuticals applications
  4. Controlled-release nano encapsulating microcapsules to combat inflammatory diseases
  5. Encapsulation of Natural Polyphenolic Compounds; a Review

Relevant articles

  1. Microencapsulation to boost innovation in food and beverage industry 
  2. Microencapsulation for flavour masking
  3. Global Encapsulated Flavours and Fragrances Market Worth Over USD 8,122.74 Million By 2024: Zion Market Research



Wilmar Shanghai R&D Goodgut Nuhoney