Naturally grown yeast cells offer encapsulated flavors that endure rigorous processes, such as high-shear mixing, high-temperature treatments, evaporation, boiling and extrusion.
The technology, developed by Fluid Technologies, Wigan, U.K., is named MICAP—Microencapsulated Ingredients to Create Amazing Products. Essentially, scientists “melt” the yeast membrane to increase its permeability and also to create a space inside the cell. Added flavorings diffuse into the yeast to form protected flavor droplets. Two barriers provide excellent protection: An outer cell wall composed of carbohydrates, and the inner, thinner fatty cell wall.