A tried and tested technique for the microencapsulation of nutrients that require a slow, controlled, prolonged release.
The Spray Cooling tower works by cooling a liquid substance: a warm mixture of oils and fats is atomized over the microgranules containing the nutrients. The temperature, lower than the melting point of the hydrophobic substances, causes the solution to solidify, trapping the nutrients.
Reduces the perception of odors and flavors.
Protects active ingredients, for semifinished products.