Many active ingredients, such as vitamins, essential oils, and fatty acids, are particularly vulnerable to external factors such as light, heat, and oxygen, which can unfortunately compromise their properties. IPS microcapsules represent an innovative solution to protect these sensitive ingredients, improving their stability and shelf life.

Microencapsulation involves enclosing the active ingredient within a polymeric membrane that acts as a protective barrier. This technology offers several advantages for ingredient stability, including:

• Protection from light: The polymeric membrane reduces exposure to light radiation, minimizing photochemical degradation.
• Protection from heat: Microencapsulation protects the ingredient from high temperatures, preventing thermal decomposition.
• Protection from oxidation: The polymeric membrane reduces exposure to oxygen and limits direct contact between the active ingredient and the external environment, reducing the risk of oxidation and helping to preserve the functional properties of the actives over time.

Ingredients that benefit most from microencapsulation include vitamins, antioxidants, polyphenols, essential oils, and essential fatty acids, such as omega-3 and other polyunsaturated fatty acids, which tend to oxidize easily.

Supplements formulated with Flowactives® microcapsules offer significantly longershelf life compared to products containing free oil, while also improving effectiveness, release, and availability. Microencapsulation provides optimal protection not only during use but also during the critical production and distribution stages, where ingredients are often exposed to thermal and light stress that could compromise their stability and quality.

Microencapsulation is therefore an effective technology for protecting sensitive ingredients, such as vitamins, fatty acids, essential oils, and many others, improving their stability, effectiveness, and availability. It is an excellent solution for preserving the properties of sensitive actives and enhancing the quality of final products.