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Encapsulation transforms liquids and other components into a simple and cost-effective powder form. Encapsulated acids are used in various fields, such as the production of functional foods, the addition of vitamins and mineral supplements to food products, preserving aroma and taste components, controlled release, and prevention of oxidation and rancidity of fats.
Collaborating with leading suppliers in encapsulation, we offer an Encapsulated Acid portfolio based on Citric Acid, Malic Acid, Sorbic Acid, Glucono Delta Lactone. The encapsulation technology for nutritional purposes can extend the life of your sweeteners, mask unwanted tastes, control the release of active ingredients through heat or chewing, and achieve freeze-thaw stability.
Encapsulation for Cakes
Modern cake making techniques aim to achieve soft-textured cakes by using high amounts of sugar, emulsifiers, and moisturizers. However, ensuring the microbiological stability of cakes is a challenging process. Adding acids such as malic acid or citric acid to control the pH level can be beneficial.
However, these acids can rapidly react with leavening agents, leading to volume loss, reduced quality, and less stability in cakes. Encapsulating the acid can prevent this reaction from occurring until the baking stage, resulting in increased volume and a more stable product.
Use in Correct Proportions
With our specially developed products, you can achieve more efficient and better results by using fewer ingredients. Together, we can find the most suitable solution for your business and your customers' needs. Reach out to our technical team for formulation support!