[nanoPost] Encapsulation for long lasting and novel perfume effects and for food products

The use of microbial cells and cell walls as preformed microcapules. The technology is currently on the market on food products and is under development for drug and agrochemical delivery. They are able to encapsulate high concentrations of perfume in yeast cell walls and can control the delivery of perfumes for long lasting and novel perfume effects.
Microbial cells and cell walls (yeast, fungi, bacteria) for the encapsulation and controlled delivery of perfumes. For example yeast cell capsules are capable of surviving high temperatures up to 250oC and can potentially be used to produce controlled/delayed release perfumes and produce novel effects such as altering perfume during application or with time. The technology is designed for lipophilic molecules and loading of 40% by weight can be achieved. As the capsules are very robust they can be processed without prematurely releasing their contents.