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Capture the flavour and keep it longer.
 

 Encapsulation at work.

 

Your consumers want foods and beverages to taste great, and they're looking for nutrition and visual appeal. With Ingredion, that's no problem.


With our modern encapsulation technology, we can deliver both pure lasting flavours and enrich and fortify foods and beverages without degradation of actives. Encapsulation is an effective way of delivering nutrients that previously would have been incompatible, unpalatable or destroyed in the production process.

  • Encapsulation protects against oxygen, oxidizing agents, other ingredients, enzymes, temperatures and light
  • Equally important, encapsulation provides ease of handling (change liquid into solid) and enhances flavour and nutritional value

Why starch?

  • Starch has been proven to be effective in prolonged active protection
  • Ability to permit high oil loading
  • High retention and low surface oil
  • Instant release of flavors
  • Cost effective
 
 

 Products and services

 

Products and services

  • CAPSUL® is a modified food starch derived from waxy maize especially suited for the encapsulation of flavours, clouds, vitamins and spices
  • CAPSUL® TA is a food starch specifically designed for the encapsulation of active ingredients such as volatile flavour oils, neutral oils, vitamins and herbal extracts
  • HI-CAP® 100 is a modified food starch derived from waxy maize, characterized by excellent resistance to oxidation and its ability for high oil loading. HI-CAP 100 is recommended as a total replacement for expensive encapsulating agents such as gum Arabic and gelatin  
  • NATIONAL™ 46 is a low viscosity product specially designed for the encapsulation of citrus flavours and other delicate flavour oils. It can be used as a total replacement for gum Arabic
  • N-LOK® and N-LOK® 1930 are low viscosity products especially designed for the encapsulation of flavours, fats, oils and vitamins. N-LOK is recommended as a substitute for expensive encapsulating agents such as gum Arabic and gelatin
  • And now with Q-Naturale®, encapsulate matrices for sugar-free applications as well as natural applications vs. gum Arabic

 

 

 Applications

 

Applications

  • Flavour encapsulation for beverage mixes, bakery dry mixes
  • Encapsulation for a variety of liquid and solid substances, such as vitamins, fatty esters, minerals, acidulants
  • Gelatin alternative encapsulation solution
  • Encapsulation of vitamin E with 50% active loading
  • Cloud encapsulation for dry mixes, such as breakfast drinks
  • Spices
  • Plating starches
  • Delivering nature-identical beta-carotene colorant

 

 

 Challenges

 

Challenges

  • Replacing high-cost ingredients such as gum Arabic
  • Protecting actives from oxidation, light and humidity in storage and in dry food systems over long shelf life
  • Preventing the evaporation of volatile components
  • Putting the active ingredient, flavour 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)

 

 

 Market trends

 

Market trends

  • Fortification of all types of foods and beverages

 

 
 

 Greater Beverage Productivity

 
  • Natural, sustainable Q-Naturale® high-efficiency emulsifier helps you produce on-trend, clean label beverages at higher margins.

 

 Ingredients and solutions

 
 

 Engage the Team

 
 

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