Ingredients can be encapsulated to protect their active substances.

Some active substances are very volatile, light sensitive or easily oxidised.
Micro-encapsulation makes it possible to stabilise them in powder form.

Micro-encapsulation is recommended to:

  • Stabilise volatile substances (flavors),
  • Control the release of the active substance,
  • Mask a flavour or odour, etc,
  • Protect the ingredient against oxidation.


Micro-encapsulation can be used for a wide range of ingredients:

  • Flavors,
  • Essential oils,
  • Polyunsaturated fatty acids (omega 3), etc.

Market segments

  • Food Nutraceuticals Pharmaceutical
  • Animal feed and pet food Cosmetics
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