21st century customers are more and more demanding « miracle foods » that are safe, nutritious, natural, economical, convenient, tasty and enhance health.
The incorporation of bioactive ingredients in a food formulation however, can be problematic and trigger a negative effect on the organoleptiques properties due to instability of the compounds or chemical reactions between components of the formulation.
Encapsulation technologies such as spray drying, freeze drying or pilling by vibration can help overcome these problems and produce a cost effective system for nutraceutical and food supplements.
Find out about the use of Buchi instruments in the formulation of neutraceuticals and food supplements.
Development and characterisation of whey protein micro-beads as potential matrices for probiotic protection
Microencapsulation of Essential Oils within Alginate: Formulation and in Vitro Evaluation of Antifungal ActivityE. A. Soliman, A. Y. El-Moghazy, M. S. Mohy El-Din, M. A. Massoud.
Preparation of iron-loaded alginate gel beads and their release characteristics under simulated gastrointestinal conditions
Spray drying of probiotics and other food-grade bacteria: A review
Drying of alga as a source of bioenergy feedstock and food supplement – A review
Do you have a specific question regarding the formulation of nutraceutical and food supplements? We have specialists who will quickly and efficiently provide you with competent application support or a feasibility study specifically tailored to your needs. Get in contact with our team via application@buchi.com or find out when our next training takes place. | 
