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IMPROVE THE QUALITY OF YOUR PRODUCTS WITH MICROENCAPSULATION

Microencapsulation is an effective process which improves the performance of food products. It increases their quality while prolonging shelf life and optimising production costs, because sensitive active materials are protected from detrimental interactions and premature reactions with other ingredients or with the environment.

Those interactions may be chemical (cross-reactions, oxidation, moisture absorption) or physical (mechanical alteration during the mixing of ingredients).

VEDEQSA uses an advanced encapsulation technology to produce microencapsulated products, which are sold under the MIRCAP® brand in sectors such as the bakery, pastry, tortillas/wraps and confectionery.

VEDEQSA distributes its encapsulated products in Europe, North America, Latin America, Asia and Africa.

ADVANTAGES IN BAKERY AND PASTRIES

The use of encapsulated products provides:

— Longer shelf life.
— Protection against mould growth.
— A reduction in yeast consumption.
— Higher dough volume.

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ADVANTAGES IN CONFECTIONERY

The use of microencapsulated products allows:

— High acid taste in the final product.
— Preventing the migration of acid to the gum.
— Protection against moisture.
— Preventing premature reactions in mixtures.

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ADVANTAGES IN TORTILLAS/WRAPS

The use of microencapsulated products affords:

— Progressive acidification allowing an increase in shelf life.
— More flexible tortillas/wraps, with improved thickness and opacity.
— Avoidance of early interaction with the leavening agent.

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