Microencapsulation specialist GAT Food Essentials has won the 2009 Frost & Sullivan European Functional Food & Beverage Microencapsulation Technology Innovation Award in recognition of its new water-in-oil-in-water technology.
The proprietary water-in-oil-in-water (wowCAPS) technology offers enhanced protection to functional food ingredients by preventing the oxidation and degradation which can occur during food processing.
This enhances the shelf life of functional food and beverage products while also facilitating a controlled and targeted release of the microencapsulated active ingredient inside the human body, according to a statement from Frost & Sullivan.
Unique technology platform
The company’s research analyst, V Bhuvaneshwari said: “WowCAPS microencapsulation technology is a unique technology platform that enables stabilisation of a wide range of active ingredients, including oils, oil suspensions, and water solubles.
“This innovative microencapsulation technology offers a natural, stable, and safe solution for functional food ingredients.”
The process has been used to microencapsulate ingredients for dairy products, beverages, baked goods and other products including sausages, ham, and sauces.
It can be adapted to a wide range of food ingredients such as PUFAs (omega-3s), nutritional oils, antioxidants, vitamins and minerals, among others, said Bhuvaneshwari.