Better distribution for practical product systems.
Micellated ingredient systems
Built for consistent distribution
MicellDD develops micellated antioxidant systems and vitamin complexes for food production, dietary supplements and beverages.
Food productionDietary supplementsBeverages
Micellar structure
Active ingredient core
Formulation-ready ingredient technology01 / 05
01 / Why MicellDD
Ingredient science that works with the way you produce.
MicellDD systems are designed around the conditions of real food manufacturing: raw materials, dosage, phase, process and functionality.
01
Better distribution
Designed for uniform incorporation into food systems.
02
Lower ingredient input
Functionality may be achieved with lower ingredient consumption, depending on formulation.
03
Easy integration
Introduced directly into water or fat phases without separate preparation.
MicellDD technology
From active ingredient
to uniform distribution.
Micellated delivery organizes active ingredients within a functional structure designed to integrate into a product system.
Active ingredient
Functional ingredient at the start of the formulation process.
Micellated system
A functional structure designed around practical incorporation.
Uniform distribution
Designed to support incorporation through your product system.
Applications
Where will you use MicellDD?
Antioxidant systems for food-product applications where oxidation control and product stability matter.
01 / Fat system
Frying fats
For fat systems where oxidation control and product stability are important production considerations.Discuss frying fats →
02 / Fat system
Confectionery fats
For selected confectionery-fat applications where oxidative stability is a formulation consideration.Discuss confectionery fats →
03 / Emulsified fat system
Margarine
Micellated antioxidant systems for margarine applications, assessed in the context of your formulation and process.Discuss margarine →
04 / Bakery system
Bakery products
Application considerations across puff pastry, gingerbread, shortbread and biscuit dough, depending on formulation.Discuss bakery products →
05 / Culinary cream
Culinary creams
MicellDD systems can be assessed for finished-product stability in culinary creams with different fat contents.Discuss culinary creams →
06–08 / Dairy & frozen
Dairy, oils & frozen
For dairy products, vegetable oils, ice cream and frozen-dessert systems where formulation conditions guide use.Discuss dairy, oils and frozen →
01 / Fat system
Frying fats
For fat systems where oxidation control and product stability are important production considerations.
Discuss this application →Performance data
Specific food-production results.
Results reflect specific formulations and production conditions. Performance may vary depending on product system, raw materials, process and dosage.
Frying-fat trial
57 hPerformance maintained at 0.04% dosage
01Confectionery fats
6 moOxidative stability maintained at 0.035%
0282% margarine
4 moProduct stability maintained at 0.04%
03Culinary creams0.04%Finished-product shelf life maintained
Bakery products0.025–0.045%Effective range depends on formulation
Whole UHT milk0.035–0.045%Recommended range for 3.4% fat
Ready to evaluate your application?
Share your product system, phase and formulation objective with the MicellDD team.Product portfolio
Choose the system for your formulation.
Micellated antioxidants for food applications and micellated vitamin complexes.
01 / Micellated antioxidant
A10
Antioxidant system for food-product applications. Discuss your formulation and processing conditions to identify the appropriate approach.Discuss A10 →
02 / Micellated antioxidant
CA10
Antioxidant system designed for food formulations. Review your product system, raw materials and process with the MicellDD team.Discuss CA10 →
03 / Micellated antioxidant
C15
Antioxidant system for selected food applications. Share the goals of your formulation to consider the appropriate use conditions.Discuss C15 →
04 / Micellated vitamins
Vitamin complexes
Micellated vitamin complexes for Vitamin A, C, D, E, K1, K2 MK-4 and K2 MK-7 applications.Discuss vitamin complexes →
01 / Micellated antioxidant
A10
Antioxidant system for food-product applications. Discuss your formulation and processing conditions to identify the appropriate approach.
Discuss A10 →From technology to production
Built for the work between lab and line.
-
Build the system
Organize the active ingredient within a micellar structure designed for practical incorporation.
-
Match the context
Review phase, raw materials, dosage and the functionality your product requires.
-
Integrate on line
Apply the system through the conditions of your established manufacturing process.
-
Evaluate the outcome
Assess finished-product performance against the formulation objective you set at the start.
Use in production
Simple use in production.
A short, defined routine designed to work with the practical realities of a food-production line.
Introduce directly
Add to the selected water or fat phase without pre-dilution, heating or separate preparation.
Mix for 2–3 minutes
Brief mixing supports uniform distribution without heavy mechanical treatment.
Work in your system
Continue within existing food-production conditions and workflows.
Phase-ready by design. Application guidance should be discussed for your product system, raw materials, dosage and process.
Discuss your formulation →About MicellDD
Serious technology for the realities of manufacturing.
MicellDD is a U.S.-based company developing micellated additives and active substances for food manufacturers. We control the full cycle—from formulation at our own production facility to the finished product.
01
In-house formulation informed by real product systems.
02
Production capability supporting development through finished product.
03
Laboratory testing accounting for raw materials, dosage and process.
04
Practical support from sample evaluation to recommendation.
Request a sample
Let’s discuss your formulation.
Tell us about your product and application. The MicellDD team will review your requirements and recommend an appropriate system for evaluation.