The method of Microencapsulation performs at least three functions:protects active  ingredients  from degradation phenomena,  allows  the  assembly  of molecules that otherwise would be  unstable  and  incompatible, and  finally provides  the slow release of content,  throughout  the  gastrointestinal  tract.

•    Microcapsules enclose and protect  active nutrients  from  degradation
caused by phenomena such as  environmental and technological factors (pressure, temperature) or  oxidizing  agents (choline,  iron,  copper) and incompatibilities that may arise between the same active ingredients (for example, the incompatibilities between vitamins soluble and choline).See stability and bioavailability research on the microencapsulated vitamins.

•    The coating of the microcapsules (so-called coating) consists of a matrix lipid-mineral that protects principles nutraceuticals such as polyunsatured fatty acids omega 3 and omega 6, which would otherwise be unstable.

•    Digestibility of Evviva products has been studied by applying a chemical-enzymatic method of incubation in three steps (Boisen, 1997). The same study was applied to other products, commercially available, protected by microencapsulation with  different technologies. It follows that the active ingredients in Evviva products are completely bioavailable and are released slowly throughout the gastro-intestinal tract.