Product obtained from the process of microencapsulation of anhydrous caffeine, which confers distinct properties from those of the original product. Such process enhances the properties of caffeine as the central nervous system stimulation, mobilization of fat deposits, among others. Another feature of this product is increased bioavailability which doubles or even triples its permanence in the organism. Microencapsulation of anhydrous caffeine results in a product with controlled release in which the “stimulating” effects and other properties can be better utilized and extended.
It can be used in various applications in the food industry such as beverage, food for sportsmen and other as nutraceutical and health products.