Fahmi Ilman Fahrudin

Co-crystallisation with Sucrose as a Food-grade Encapsulation Strategy for Bioactive Compounds: Mechanisms, Evidence and Translational Priorities

Fahmi Ilman Fahrudin & Abubakar Ibrahim Garba · Asian Journal of Food Research and Nutrition · 2026

Co-crystallisation with sucrose converts a supersaturated sugar syrup into porous microcrystalline agglomerates while incorporating a food ingredient or bioactive-rich phase. The approach is attractive because sucrose is familiar, inexpensive, readily soluble and compatible with...