WHAT IS MICELLIZATION ?
Micellization involves the formation of micelles, which encapsulate hydrophobic molecules (like vitamins and antioxidants) in a way that makes them soluble in water. This process significantly enhances the bioavailability and efficacy of these compounds, ensuring they remain active and effective throughout the product's shelf life.
BENEFITS OF MICELLIZATION IN FOOD INDUSTRY:
INCREASED SOLUBILITY
AND STABILITY:
Natural antioxidants, such as vitamin C (ascorbic acid) and vitamin E (alpha-tocopherol), are effectively solubilized, maintaining their protective effects against oxidation in various food matrices
ENHANCED
SHELF LIFE:
By preventing oxidation, micellization technology can extend the shelf life of products by up to 70%, as demonstrated by MicellDD products.
IMPROVED SAFETY
AND NATURALNESS:
Unlike synthetic antioxidants (BHA and BHT), which can pose health risks and alter taste, MicellDD's micellized natural antioxidants are safe, maintaining the product's natural flavor profile.
ECO-FRIENDLY:
MicellDD products, leveraging micellization, align with the growing trend towards sustainability and environmental responsibility in food production.
CONTACT US TODAY
for further information on how MicellDD can augment the quality and safety of your products, thereby providing competitive advantages in the marketplace.
