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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, VEDEQSA is leading the European 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 BAKERY

Encapsulated products allows to:
— Reduce yeast consumption
— Achieve a higher dough and bread volume.
— Protect agains mould growth.

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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.

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MAIN ADVANTAGES IN MEAT PRODUCTS

Microencapsulation technology is highly effective for:
— Meat preservation by reducing the level of nitrite required.

— Acceleration of the curing process.

— Improve pH control.

Main actives of the MIRCAP® range of products:

Calcium propionate, citric acid, malic acid, sodium bicarbonate, sorbic acid, combinations like propionate and sorbic acid and others.

With the FLUID-BED TECHNOLOGY, the active can be coated with a large variety of coating materials, such as: carnauba wax, hydrogenated palm oil, hydrogenated sunflower oil, monoglyceride, mon-hydrogenated palm oil, celluloses, inorganic salts, maltodextrine and others.