A method of forming nanofibrillar protein microcapsules has been developed at the University of Cambridge. Encapsulation technologies can be used as delivery systems for a variety of applications in beauty, personal care, food and healthcare. Encapsulation provides a means of targeting delivery, protecting unstable actives from degradation, formulating incompatible actives and in controlling release and bioavailability. Using microfluidics emulsification a team of scientists, led by Dr Tuomas Knowles, have developed new protein microcapsules which have several advantages over existing encapsulation techniques:
- the capsules are resistant to heat, pH, proteases and physical forces
- the capsule formation does not use cross linking agents or synthetic polymers
- capsule morphology and release characteristics can be controlled by adjusting production parameters
- the capsules are biocompatible and biodegradable
- the capsules can be formed from all types of protein.