Promising new method for producing tiny liquid capsules

Microcapsules for the storage and delivery of substances are tiny versions of the type of capsule used for fish oil or other liquid supplements, such as vitamin D. A new method for synthesizing microcapsules, reported in ...

New microcapsules to enhance the efficiency of genome-editing

Researchers from Tomsk Polytechnic University jointly with their colleagues from St. Petersburg, Hamburg and London have found that polymer and hybrid silica-coated microcapsules are more efficient in genome-editing when ...

page 1 from 3

Micro-encapsulation

Micro-encapsulation is a process in which tiny particles or droplets are surrounded by a coating to give small capsules many useful properties. In a relatively simplistic form, a microcapsule is a small sphere with a uniform wall around it. The material inside the microcapsule is referred to as the core, internal phase, or fill, whereas the wall is sometimes called a shell, coating, or membrane. Most microcapsules have diameters between a few micrometers and a few millimeters.

The definition has been expanded, and includes most foods. Every class of food ingredient has been encapsulated; flavors are the most common. The technique of microencapsulation depends on the physical and chemical properties of the material to be encapsulated.

Many microcapsules however bear little resemblance to these simple spheres. The core may be a crystal, a jagged adsorbent particle, an emulsion, a suspension of solids, or a suspension of smaller microcapsules. The microcapsule even may have multiple walls.

This text uses material from Wikipedia, licensed under CC BY-SA