Encapsulated Preservatives Solution
Core Issues
Thermal deactivation, dosage limitations, flavor interference
Technical Approach
Heat-resistant wall materials enable controlled-release antimicrobial action.
Pre-Encapsulation
Post-Encapsulation
Post-Encapsulation Advantages
Withstands >200°C in baking processes
Sustained release in meat processing, extending antimicrobial efficacy
Eliminates off-flavors from direct contact with ingredients
Representative Products
Encapsulated Potassium Sorbat
Encapsulated Sodium Dehydroacetate
Encapsulated Calcium Propionate
Application Scenarios
Bakery
(delays mold growth)
Meat products
(inhibits microbial contamination during processing)