[nanoPost] Controlled release of flavours

Company UK

The company’s  system uses combinations of cross-linked carbohydrates to encapsulate active molecules. Actives are released in a controlled fashion by the action of enzymes or chemicals. The rate of release can be controlled by varying the types and ratios of the various carbohydrates used. This patented technology can be applied to the controlled release of flavours and fragrances. In addition to the APS system the company has extensive knowledge of carbohydrates, which could be used to develop a customized system for fragrance encapsulation.