GAT's products are microencapsulated active ingredients from natural sources in a liquid and self-emulsifying water-based concentrate. The process applied for stabilization of bioactive ingredients is a multiple microencapsulation resulting in a water, in oil, in water system (w/o/w) protected in a shell of cross-linked polymers with active ingredients contained either inside the water and/or the oil phase.
The microencapsulation technology yields liquid functional food additives that are water-suspensions of extremely flexible and elastic, tiny micro-capsules (approx. 2µm) remaining stable (process stability, product stability) in any environment with a pH level of 3.6 or higher. Once a final food product containing the additive is consumed and exposed to low pH in the digestive tract, the micro-capsule wall opens up completely, thereby fully releasing the bioactive ingredient.
GAT's microencapsulated active ingredients remain stable during most commonly used process parameters including, but not limited to:
The microencapsulation technology yields liquid functional food additives that are water-suspensions of extremely flexible and elastic, tiny micro-capsules (approx. 2µm) remaining stable (process stability, product stability) in any environment with a pH level of 3.6 or higher. Once a final food product containing the additive is consumed and exposed to low pH in the digestive tract, the micro-capsule wall opens up completely, thereby fully releasing the bioactive ingredient.
GAT's microencapsulated active ingredients remain stable during most commonly used process parameters including, but not limited to:
- pasteurization & UHT processes
- homogenization
- baking processes/heat treatments
- drying (spray drying)
