Encapsulated ingredients
It’s hard to imagine today’s food industry without encapsulation. Encapsulating the active ingredient prevents interference with other ingredient components in the recipe. That way, you retain full control over the effect, leading to optimal performance.
PROPERTIES AND BENEFITS:
Encapsulated food acids:
- Keep the pH under control
- No negative influence on the flavour profile
- Easy to integrate into the production process
Encapsulated dietary salts:
- Can be used as a preservative in ready-made recipes
- Can be used as a flavouring in ready-made recipes
- Slow down the occurrence of rancidity during shelf life
