Microcapsule Encapsulation Machine for Dairy Products (To Protect Flavor Substances)

Encapsulation technology system to improve taste consistency and stability of functional substances
Volatile or oxidizable ingredients are protected by encapsulation technology to improve the solubility, flavor restoration, and shelf life of freeze-dried dairy products.

Core Features:
Multiple encapsulation wall material options to adapt to different dairy product properties
High encapsulation efficiency and strong stability
Can be evenly mixed or packaged with freeze-dried powder
Achieve precise release of functional ingredients (such as probiotics, lactic acid)

Use Scenarios:
Encapsulation of flavored milk powder/probiotic milk tablets
Improvement of the taste of skim high-protein milk powder
Development of compound functional dairy products project