Adhering to supplementation regimens is often crucial to achieving the desired benefits from dietary supplementation. While more and more people recognize the effectiveness of supplements, a significant obstacle to the constant intake might be, in some cases, their taste.

Bitter-tasting ingredients, such as herbal extracts or fish oils, can deter consumers from intaking adequate amounts, thus affecting the success of the product. The elderly and children are particularly sensitive to these tastes, with around 50% of the population finding difficulties in swallowing tablets. This sensitivity makes taste masking not only desirable, but necessary to ensure the effectiveness of the product.

Traditionally, the industry has attempted to overcome this barrier using sweeteners and flavourings, but these efforts do not always result in a product that is pleasant to consume. Faced with this issue, IPS has chosen to focus on microencapsulation by coacervation.

Microencapsulation by coacervation is an innovative process that involves enveloping active substances in a gastro-resistant polymeric membrane. This membrane prevents the active ingredient molecules from interacting with the taste receptors on the tongue, thus reducing unpleasant odours and tastes without compromising the ingredient’s efficacy. The result is a more pleasant and accessible supplement, which significantly improves the consumer experience.

This method proves effective for many formulations and ingredients. Among the most relevant examples are: Serenoa (saw-palmetto), Tea-tree, Ginger, Cumin, Fish Oil, and Borage. Microencapsulation reduces their characteristic taste, making the supplement more palatable.

Thanks to these technologies, IPS contributes to making the consumer experience more satisfying, overcoming the taste barriers that have sometimes limited the use of supplements.