Nano/Microencapsulation

Technology Overview

Encapsulation is a process of enclosing the substances to preserve their properties and control their release. Many active compounds and beneficial microorganisms are sensitive to environmental factors such as pH and heat and encapsulation offers a solution to prevent loss of their functionalities and efficacies.

Our technology includes both encapsulation method and encapsulation materials/polymers which have been developed through extensive study of potential physical and chemical alterations that can affect the stability of encased active compounds. The technology has been applied to the following products:

· SUPER SEEDS: Spirulina caviar
         · V-CRAB: Omega 3-rich, vegan tobiko-stuffed crab stick
         · SUPER FEED: Nutrient-dense probiotic feed

Key Features & Benefits

· Protect bioactive compounds
         · Improve microorganism survival
         · Control release of active compounds
         · Add value to products
         · Reduce losses and lower production costs

Target User(s)

Food, beverage, food supplements, feed and agro- industries

Researcher(s)

Assoc. Prof. Dr. Punchira Vongsawasdi and Assoc. Prof. Saowakon Wongsasulak

Contact

Intellectual Properties and Technology Transfer Section
         Research, Innovation and Partnerships Office (RIPO)
         Tel: 02-470-9626
         Email: tto@kmutt.ac.th