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.
Discover the possibilities for your application with our encapsulated acids and salts.
Discover the possibilities for your application with our encapsulated acids and salts.
PROPERTIES AND BENEFITS:
Encapsulated food acids:
- Keep the pH under control
- No negative influence on the flavour profile
- No negative influence on the meat proteins
- Easy to integrate into the production process
Encapsulated dietary salts:
- Can be used with meat/fish products as a preservative
- Can be used as a flavouring
- Keep issues like syneresis under control
- Slow down the occurrence of rancidity during shelf life
