Encapsulation by spray-drying is one of the best known and economical methods of protecting flavour oils and actives from degradation and converting liquids into powders. In fact, many flavours are supplied in encapsulated form.

National Starch Food Innovation’s broad range of modified starch encapsulating agents offer superior emulsification, film-forming and cost-effective solutions for customers looking for optimum encapsulation of flavours, fats and nutrients. Modified food starches also provide an additional benefit over other systems – clean and fast release of flavours.

Well-established products like CAPSUL® and CAPSUL® TA (tapioca-based) provide emulsification, film-forming and low viscosity to deliver high oil load, retention and high solids processing. This makes them effective gum arabic replacers. N-LOK delivers excellent retention and oxidation resistance for delicate flavour oils, while groundbreaking HI-CAP® 100 offers high load encapsulation, retention and superior oxidation resistance for volatile and easily oxidised flavours.

A variety of film-forming and bulking agents are also available, such as K4484, CRYSTAL TEX 626 and NADEX® 772 which can be used as general encapsulation agents for flavours and spices. Plating / absorbing agents such as N-ZORBIT® M provide a high surface area for absorbing high levels of oil-based products which can then quickly go into solution.

Beverage emulsions
As leaders in starch technology, National Starch Food Innovation was the first company to develop a portfolio of modified food starches that overcome the supply issues associated with gum arabic. Manufacturers can now choose from a range of solutions to stabilise beverage clouds and flavour, vitamin and nutrient emulsions.

Our specialty starches offer a wide range of benefits for the stabilisation of emulsions:

• Create excellent and stable emulsions for optimum appearance – key consumer purchase drivers
• Cost savings compared to traditional gum arabic systems
• Reduced usage levels
• Dependable supply
• Long-term stability
• Batch-to-batch consistency
• Microbiolgical purity and reliability
• Cold water dispersion

National Starch Food Innovation’s PURITY GUM™ starches are popular beverage emulsion stabilisers. PURITY GUM™ 2000 is ideal because concentrated emulsions made with this ingredient provide long-term stability in refrigerated conditions (up to 24 months).