“The taste of nature is fascinating. We investigate nature with all senses – for your success: Fascinating. Taste. Performance.”

Encapsulation Systems
we protect what’s important

The food industry’s desire for innovative and above all controlled release of flavours has increased dramatically in recent years. We use our encapsulation know-how to conserve the flavour of your product until the time of consumption. We protect the very thing that matters to you.

MICROSTABIL

Our MICROSTABIL products are flavours that are encapsulated in a matrix by means of an extrusion process. By doing so, we are able to extend the shelf life of dried foods and decisively improve the taste experience for customers.
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AKRAFLOW

Optimum flowability and solubility in diverse mixing processes and final products: AKRAFLOW flavourings are produced by a special drying process as part of a modified spray drying technique. We boost performance in both the process and the product with AKRAFLOW.
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CONTRACT DRYING

Our drying experts work with sophisticated technologies, skill and finesse to produce high-quality powders and granulates from diverse source materials. With our experience gained from flavour research, we deliver added value for you.
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Why step-by-step solutions?

For years we have been concentrating on diverse methods of encapsulating flavours. We are convinced that only the optimum release and shelf life of flavours will lead to lasting success on the market.

We therefore follow a methodical „Step by Step“ approach in development:

  • design and modelling of liquid flavours
  • controlled release of flavours by selecting the appropriate carrier matrix
  • optimized flowability and processability
  • highest degree of encapsulation of volatile flavourings in the process

A differentiated approach to foods creates the possibility of combining or choosing various encapsulation methods. For example: the quality of the final product is decisively improved by a prolonged shelf life of the flavour during production and storage.

Our solution for multifunctional flavours

For the best possible fulfilment of these goals, we use diverse encapsulation procedures:

  • spray drying (SD products)
  • coating process (spray granulation)
  • matrix encapsulation (MICROSTABIL)
  • coacervation
  • fluidized dried flavours (AKRAFLOW)

For certain release mechanisms, coating techniques accompany the standard spray drying process. A thorough encapsulation of the flavour is achieved with matrix procedures and coacervates.
Depending on the process, flavours are mechanically integrated in a carrier matrix or encapsulated by a chemical reaction. We also implement additional functional aspects that can be achieved with flavouring, such as the introduction of colouring or fruit content.