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Encapsulated Citric Acid in Confectionary

Posted by Walt Zackowitz on Aug 10, 2016

Encapsulated Citric Acid

Encapsulated ingredients, including citric, malic and tartaric acids have been tools for formulators for more than 30 years.  Encapsulation isolates an ingredient from its environment until release or interaction is desired.  This isolation can be created in a variety of ways and processes, but not all forms of encapsulation produce similar functional properties. Encapsulation stabilizes flavors from degrading or extends flavor release. There are multiple forms of encapsulation, each with their own physical attributes, performance and cost advantages and disadvantages. The most common forms of encapsulation in the food industry include spray-chill coating, and fluid-bed encapsulation.

IFP's fluid bed technology is at the core of our patented food ingredient microencapsulation services.  We stabilize your formulations, provide flavor enhancements, and protect ingredients that have poor stability by producing a high performance coating system that creates microscopic layers over the core particle’s surface.  To food processors, this process is also commonly referred to as encapsulation.

The flavor industry appears to have been the first food application to utilize encapsulation technology. Spray-drying techniques continue to be a tool for this industry to protect unstable flavors and create extended flavor release, but the flavor industry creatively utilizes a wide range of matrix encapsulation technologies to create novel performance features.  

Trends in the flavor industry are in the creation of new flavors, with attention to clean label.  There are clean label ingredient demands that create both novel flavors and controlled interactions.  Applications like flavor changing gum utilizes encapsulated flavors to both extend flavor release as well as to release flavor.  As the consumer chews the product, the encapsulates fracture to achieve release of the alternate flavor(s).  IFP’s acidulants, such as encapsulated citric acid, malic, tartaric, fumaric, as well as sugar, are widely used to enhance flavor systems.

 

 

 

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