The particle size needed for different applications may vary from perhaps microns—for controlled release flavors from particles with no mouthfeel—to several millimeters for raisins or fruit pieces. The company has developed methods to produce particles from a wide range of materials, such as waxes, fats, aqueous solutions, microemulsions, suspensions, carbohydrates and polymers. Unusual atomizers can produce particles down to 1 micron for low viscosity fluids.

Emulsification methods create particles down to 200nm and smaller. High speed, low temperature spray-drying methods have been developed to trap the fine primary particles in larger secondary particles, permitting easy handling and more control over release and dissolution rates.