• A natural ‘preformed’ capsule, made up of a strong carbohydrate outer cell wall and a lipid bilayer membrane.
• Process uses no additives, only water, yeast .
• High active loading, up to 70% w/w, 30–40% most common.
• Flavour and other actives are released in contact with moist mucous membrane surfaces such as the tongue and nose without braking the cells.
• Release properties in many cases allows reduction of flavour in product by as much as 75% without loss of flavor profile.
• Due to the natural bioadhesive properties of the yeast, flavour release can also be described as lingering or long lasting.
• The double carbohydrate wall/lipid membrane capsule protects volatile products from evaporation, and from damage from light and oxygen, therefore, providing a highly stable product with extended shelf-life.
• The capsules are not thermoplastic and retain and protect most of the capsule contents from heat, during processes such heat extrusion, and cooking processes such as baking, roasting, frying, boiling etc.
• Cost-effective against all known microencapsulation technology
