Micronized products improve their incorporation and impalpability.Suitable for those applications where a homogenous and stable incorporation is required to avoid sedimentation.
Due to its small particle size it is avoided that it can be noticed in the touch and the taste.
Nutritional ingredients like minerals, vitamins, extracts, etc. can be incorporated into dairy products (milk, yogurt, cheese, butter), juices, pastries, etc.
In order to avoid that the incorporated ingredients can be altered or alter the flavor of the products to which they are destined the technique of micronización is associated with microencapsulation.