The micro-encapsulation, with the exception of the atomization (spray-drying), consists in a technique, based on chemical-physical processes, which allow to transform the aromas and essential oils from liquids to pseudo-solid, so widening the employment field.
In fact, with the method of the coacervation in aqueous phase some polymer or colloidal resins are being precipitated on micro-drops of any product rigorously insoluble in water, forming a thin but at the same time resistant and impermeable covering, with the characteristics and the properties of a real protecting membrane.

Thus microcapsules are obtained having:
• size 10/100 of micron for the aqueous suspensions for offset printing (MICROSLURRY)
• size 200/1000 of micron for powders, dry and flowing, for the food, herbalism and pharmaceutical industry (MICRODRY)

The title of an active substance is between 75/85%, depends on the nature of the microencapsulated product.

Many are the advantages offered by the micro-encapsulation:
• greater Shelf-life, for the protection against oxidation or action of external agents
• lower level of dangerousness for some substances
• masking of unpleasant tastes or smells
• possibility to mix food products which are incompatible at their original liquid state From an economic point of view the remarkable concentration offered by the micro-encapsulation means a higher cost in absolute terms, but sure a competitive one if correctly related to that of an atomized which would have a very inferior yield.