What is microencapsulation?

Microencapslation technology is based on applying a coating around small particles of a substance of interest. The substance might be a vitamin you wish to protect, and acid or base you want to release at a specific point in the process, delicate flavors and so on.

Common uses of microencapsulation in foods include:

  • Delayed reaction of preservatives, acids and bases. Encapsulation prevents early reaction and interference with other ingredients. It can also be used to adjust the rate of reaction of acid-base systems.
  • Masking of bitter or off-flavors, such as omega-3
  • Conversion of liquids to powders, such as flavor oils
  • Protection against oxidation and other reactions that cause nutrient loss. Encapsulation is used to stabilize vitamins, omega-3 and probiotics.

In food applications, the coating matrix can be starch, lipid or protein-based. The choice of coating is related to the release mechanism that best suits the process and objectives of the microencapsulation.

Release mechanisms:

  • Mechanical rupture (pressure)
  • Controlled permeation (leaching)
  • Shell dissolution (dissolving)
  • Osmotic and pH-dependent release (chemical)
  • Thermal release (temperature)


PMAN microencapsulation focuses on the bakery industry, thus, we use the rotary spray chill method to microencapsulate in a lipid matrix, allowing for thermal release in the oven. Our products include acidulants, preservatives and sodium bicarbonate, with applications in yeast and chemically-leavened baked goods.


PMAN Encapsulated Fumaric Acid

  • Used as an acidulate to reduce pH in foods and improve preservatives such as calcium propionate.

  • No premature reaction with other ingredients in formulas such as yeast in breads and soda in baking powders. Better control over CO2

  • Can eliminate the use of vinegar as an acidulant in order to extend shelf life during warmer periods or climates as well as in whole grain breads.

  • For every kg of 200 grain vinegar is replaced by 60 g of Encapsulated Fumaric Acid.

  • Both yeast and preservatives such as calcium propionate can be reduced since the yeast is protected from the acidity of the fumaric and the calcium propionate is more effective

  • FA50 Fumaric acid Encapsystem 50%
  • FA75 Fumaric acid Encapsystem 75%
  • FA85 Fumaric acid Encapsystem 85%
  • FA95 Fumaric acid Encapsystem 95%

Encapsulated Sorbic Acid

  • At levels as low as 0.2% encapsulated sorbic acid, PMAN microencapsulated sorbic acid 50 will extend shelf life an additional 5 days

  • When PMAN encapsulated sorbic acid is combined with PMAN ShelfLife external shelf life extender, calcium propionate and a clean manufacturing facility protocol, shelf life of bread products can be extended up to 45 days.

  • Maximizing coating protection will ensure preservatives and acidulants will not interfere with bread production but will improve shelf life.

  • SA50  Sorbic acid Encapsystem 50%

Encapsulated Sodium Bicarbonate

  • Encapsulation reduces the solubility of sodium bicarbonate and prevents any premature reaction with acids below the melting point of the coating.

  • The encapsulated sodium bicarbonate then reacts normally when baking occurs at elevated temperatures. No decomposition in a stored state.

  • Wheat Tortillas, Flatbreads and Pitas: Low pH in the final product forces premature reaction with the baking soda. Encapsulation of soda prevents premature reaction to improve the volume of the product. Result is a fluffier, whiter tortilla.

  • Baking application: Buttermilk, berries and other acid ingredients used in batters and doughs will reduce 90% of the soda after 1.5 hours refrigerated. In comparison, the same amount of Encapsulated sodium bicarbonate will lose only 5%. This improves final bake off volume.

  • SB50 Sodium bicarbonate Encapsystem 50%
  • SB60 Sodium bicarbonate Encapsystem 60%
  • SB75 Sodium bicarbonate Encapsystem 75%
  • SB85 Sodium bicarbonate Encapsystem 85%