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By encapsulating liquid, you can CHANGE liquids into solid particles, or powder. This makes it possible to use substances in applications in which it is difficult or impossible to use the liquid form. The better measurability and portability of an encapsulated liquid make it easy to combine with other substances. For example, micro-encapsulation of flavors or fruit juice is possible. This feature has been widely applied in the food and confectionery industries. |
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It is possible to greatly improve the storage time of substances that would be oxidized if exposed to air or substances whose qualities change when exposed to light or moisture. It also allows low-boiling point substances such as flavors, which evaporate easily, to be stored for long periods. This feature is used to prevent the oxidization of DHA and ß-carotene. |
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You can freely control the release of encapsulated substances, according to their intended use. Capsules of this type include; an easy-dissolving capsule, which quickly dissolves in the mouth; a capsule which protects its contents against stomach acid and will not dissolve until it reaches the intestine; a time-releases capsule which gradually releases the contents of the capsule to prolong the effect of the encapsulated substances. This feature is used to encapsulate Lactobacillus bifidus. |
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Chemically reactive components can be isolated until they are actually needed. For example, this feature is used in cosmetics, when different components need to be mixed just before use. |
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