Our microencapsulated Mineral Salts are separated from their environment at particle level by a capsule made of vegetable fat. The technique of microencapsulation is used to mask the unpleasant original taste of a Mineral Salt used in food and nutritional supplements. In addition, it minimizes possible interactions between the Mineral Salt and the product.
The fat shell of the core-shell particle is gastric juice-resistant. The microencapsulated products are therefore particularly well tolerated. The encapsulation is broken down enzymatically in the further process of digestion, the Minerals are released and can be absorbed by the body.
We use the following products for the microencapsulation of our Mineral Salts
Micronized minerals can also be encapsulated. These products have improved dispersion properties and optimum bioavailability.