National Starch Food Innovation has a broad range of modified starch encapsulating agents offering superior emulsification, film forming and low surface oil to customers looking for optimal encapsulation of flavors, fats and nutrients.
Today’s consumer has a more heightened interest in healthy eating. But they don’t have to equate “health” with bad flavor. With recent technological advances in the food industry, companies are able to provide consumers with healthy, tasty and nutritious foods conveniently, economically, and efficiently.
With modern encapsulation technology, we can enrich and fortify foods without fear of off flavors and degradation of actives. Encapsulation is an efficacious way of delivering nutrients that previously would have been incompatible (like orange oils or fats) unpalatable (vitamins and nutrients) or destroyed in the production process. The result is great tasting foods and beverages for the consumer.
National Starch has a broad range of delivery system technologies – starting with food emulsions and encapsulation – that offers the food formulator the opportunity to “engineer in” exciting new benefits to packaged foods, functional foods and beverages, and nutritional supplements. This technology can protect actives to maintain their efficacy, and ensure delivery to where they will do the most good. And, we can do it in a cost-effective manner.
So why encapsulate? If offering consumers added value in their foods in the form of nutrients or improved flavor isn’t enough, then how about the following:
- Encapsulation protects against oxygen, oxidizing agents, other ingredients, enzymes, temperatures, light.
- Equally important, encapsulation provides ease of handling (change liquid into solid) enhances flavor and nutritional value.
- Flavor encapsulation for beverage mixes, bakery dry mixes
- Encapsulation for a variety of liquid and solid substances, such as vitamins, fatty esters, minerals, acidulants
- Cloud encapsulation for dry mixes, such as breakfast drinks
- Spices
- Plating Starches
Challenges
- Replacing high cost ingredients such as gum Arabic
- Protecting the active from oxidation, light, humidity and other substances in storage and in dry food systems over long shelf life
- Preventing the evaporation of volatile components
- Providing the ability to put the active ingredient, flavor or fat into a free flowing powder for ease of handling, and incorporation into dry food systems
- Masking of off notes, actives, additives and nutraceuticals
- Emulsification stability and quality prior to encapsulation (up to 24 hours)