When milled spices are stored, their essential oils evaporate over time. Micro-encapsulation preserves these valuable flavours. In this process, which takes just a few seconds, the milled particles are microencapsulated and then sterilized at a mild temperature to reduce the germ count. The process is suitable for a variety of spices.

FUCHS Plus encapsulated spices stand for:
• Consistent flavour profile
• Very good storage stability
• Reduced germ count without ETO treatment or irradiation
• Reduced enzyme activity

Microencapsulated spices currently are making an outstanding contribution to targeted flavour development in end products, particularly when it comes to special manufacturing processes in the food industry.