Recently, the industry has been using encapsulation as being synonymous with microencapsulation. However, there are differences between the two technologies. Encapsulation is packing active ingredients into a hard shell of a soft gel capsule. The capsule is approximately 10 mm long and is swallowed as is (a filled capsule) by the consumer. The main purposes to encapsulate ingredients are to protect the ingredient and to mask their taste. The majority of encapsulated ingredients are health related. Microencapsulation is linked with versatility. While encapsulation is focused on nutrients and pharmaceuticals delivery, microencapsulation broadens the scope of applications to the food processing industry, such as bakery, confectionary and meat as well as to the feed and pet food processing industry. Microencapsulation enables the conception of new products and improves existing ones. Some food products for which Maxx Performance microencapsulation is used are: • Bagels • Bakery mixes • Bread rolls • Breaded coatings • Buns • Cake mixes • Coating batters • Donuts • English muffins • Flat breads • Frozen dough • Microwaveable products • Nutritional bars • Malts • Pizza crusts • Refrigerated dough • Shelf-stable dough • Sourdoughs • Sweet dough • Tortillas • Sour candies • Sanded candy coatings • Bacon • Deli meats • Dry, semi-dry sausages • Fajitas • Hot dogs • Low fat meats • Meat patties • Meat snack sticks • Pepperoni • Processed meats • Restructured meats • Roasts • Salami • Sausage pieces • Sausages • Steaks • Yogurts • Smoothies
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