You know how important it is to create the flavours in your products that consumers crave. But keeping those flavours from degrading during processing and storage is just as critical. Ingredion can help. Our starch encapsulating agents offer superior solutions for customers looking to encapsulate flavours, fats and nutrients. Speciality starches also provide a clean and fast release of flavours.
Encapsulation by spray drying is one of the best-known, most economical methods of protecting flavour oils and actives from degradation and converting liquids into powders.
Well-established products like CAPSUL® and CAPSUL® FP starches provide emulsification, film forming and low viscosity to deliver high oil load and retention, plus high solids processing. This makes them an effective replacement for gum arabic. N-LOK® starch delivers excellent retention and oxidation resistance to delicate flavour oils, while HI-CAP™100 provides high load encapsulation, retention and superior oxidation resistance for volatile and easily oxidised flavours.
Ingredion has developed a comprehensive portfolio of emulsifiers that offer an array of advantages over gum arabic. This range, which includes speciality starches and naturally derived Q-NATURALE® emulsifier, stabilises beverage clouds and flavour, vitamin and nutrient emulsions.
Our speciality ingredients offer a wide range of benefits for the stabilisation of emulsions:
Our most popular beverage emulsion stabilising products are PURITY® GUM 2000 and PURITY® GUM 1773. PURITY® GUM 2000 is unique to the industry because concentrated emulsions made with it provide long-term stability in refrigerated conditions (up to 24 months). In situations where cold temperature storage is not a key requirement, PURITY® GUM 1773 delivers excellent stability at room temperature.
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