Submicron encapsulation technology for natural sweeteners to replace sugar in food products
Encapsulation platform that masks off-flavors and controls sweetness release of natural sweeteners such as thaumatin and monk fruit using submicron particles produced via nano spray drying and electrospray, enabling clean-label, reduced-calorie food formulations without compromising taste or stability.
Overview
This solution tackles one of the most persistent challenges in sugar replacement: delivering the sweetness of natural high-potency sweeteners such as thaumatin and monk fruit (MOG-V) without their characteristic bitter, metallic, or astringent aftertastes. By encapsulating these sweeteners inside submicron food-grade particles, the technology masks undesirable flavors, protects heat-sensitive compounds from degradation, and provides a controlled, time-released sweetness profile. The result is a clean-label approach to calorie reduction that preserves the sensory qualities consumers expect from traditional sugar-sweetened products.
Technical specifications
- Particle size below 1 µm, achieved through two complementary advanced techniques: nano spray drying (NSD) and electrospray (electrohydrodynamic processing)
- Encapsulation matrices include natural biopolymers such as zein, selected for their ability to form stable walls around sensitive bioactive compounds
- Nano spray drying generates precisely controlled microdroplets suitable for heat-sensitive sweeteners like thaumatin, preserving functional properties during processing
- Electrospray processing enables fine control over particle design and morphology for encapsulating MOG-V in zein-based matrices
- Stability validation through scanning electron microscopy, Fourier-transform infrared spectroscopy, and X-ray diffraction to confirm structural integrity and encapsulation performance
- Targeted benefits: improved thermal stability, masked off-flavors, and tunable sweetness release over time
Technology readiness level
The technology is currently at an early-to-mid stage of development, with active optimization underway. The research group has established prior experience in clean-label product development and sweetener encapsulation. The planned validation program spans 1–12 months and includes systematic development of thaumatin-loaded particles via NSD, MOG-V-loaded particles via electrospray, and comprehensive stability testing. This positions the technology for progression toward pilot-scale demonstration and eventual industry-scale application in reduced-sugar food and beverage formulations.
About International Iberian Nanotechnology Laboratory
The International Iberian Nanotechnology Laboratory is an intergovernmental research organization in Braga, Portugal, bringing together multinational scientists and engineers to advance nanoscale innovation and translation. Industry partners access state-of-the-art cleanrooms, micro- and nanofabrication toolsets, and high-resolution electron microscopy via shared-use facilities staffed by expert technologists. Liaison teams structure sponsored R&D, rapid prototyping, and fee-for-service engagements, and the location near the Northern Portugal–Galicia manufacturing corridors enables frequent on-site collaboration. Research is supported by competitive European and national funding alongside direct industry contracts, with a dedicated technology transfer office managing IP and licensing to speed commercialization.
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