National Starch Food Innovation has a broad range of modified starch encapsulating agents. These solutions provide superior emulsification, film forming and low surface oil to customers looking for optimum encapsulation of flavours, fats and nutrients.
Today’s consumers have a greater interest in healthy eating than ever before. But they no longer have to equate “health” with poor flavour. With recent technological advances in the food industry, companies can offer consumers healthy, tasty and nutritious foods, conveniently, economically and efficiently.
Modern encapsulation technology means we can enrich and fortify foods without fear of “off” flavours and degradation of actives. Encapsulation is an effective way of delivering nutrients that previously would have been incompatible (orange oils or fats), unpalatable (vitamins and nutrients) or destroyed in the production process. The result is great tasting foods and beverages consumers love.
Products & Services National Starch Food Innovation has a broad range of delivery system technologies – including emulsification and encapsulation – that offer food formulators the opportunity to engineer exciting new benefits in packaged foods, functional foods and beverages, and nutritional supplements. This technology protects actives to maintain their efficacy and ensure expert delivery in the finished product. And, we can do all this in a cost-effective way.
So, why encapsulate?
• Add value in consumer foods by adding nutrients and / or improved flavour
• Encapsulation protects against oxygen, oxidising agents, other ingredients,
enzymes, temperatures and light.
• Encapsulation provides ease of handling (changes liquid into solid), enhances flavour
and nutritional value.
Applications
• Flavour encapsulation for beverage mixes and dry bakery mixes
• Encapsulation for a variety of liquid and solid substances, such as vitamins, fatty
esters, minerals and acidulants
• Cloud encapsulation for dry mixes, such as breakfast drinks
• Spices
• Plating starches
• Colours
Challenges• Replacing high cost ingredients such as gum arabic
• Protecting actives from oxidation, light, humidity and other substances in storage
• Preventing oxidation in dry food systems over long shelf life
• Preventing evaporation of volatile components
• Adding the active ingredient, flavour or fat into a free-flowing powder for ease of
handling and incorporation into dry food systems
• Masking off notes, actives, additives and nutraceuticals
• Emulsification stability and quality prior to encapsulation (up to 24 hours)