How to improve flavor encapsulation?
25-Mar-2015 | PDF fileDownload PDF Now!
Flavors and flavoring agents are sensitive aromatic molecules that are used in the food industry as additives. Gum Acacia is an all-natural and vegetal hydrocolloid coming from acacia trees. It is allergen and GMO free, and is used to improve encapsulation. Beyond the functional properties of Gum Acacia, Alland & Robert has developed a product especially dedicated to the encapsulation of flavors, oleoresins or colors under powder form. It will offer a better and longer stabilization of oil in water emulsions, and thus a better protection and encapsulation of flavors. This product is at the same time cost-saving and economical, thanks to a decrease of the ratio gum-oil while maintaining the same efficiency.