Manage PH, Extend Shelf Life, & Add Flavor to Clean Label Formulations
Posted by Matt Quade on Sep 8, 2016
The specialty ingredients category is a fun area to play. Unlike commodities, new trends are popping up. Many staple foods are moving into the clean label movement, and IFP's specialty ingredients are crucial to a successful formulation. In the meat category, there is a growing demand for natural ways to manage pH, extend shelf life, and add flavor. PrimeCAP® encapsulated ingredients help formulators overcome some of these challenges with tried and true ingredients like encapsulated salt, as well as with new innovative approaches previously underutilized like encapsulated vinegar and sodium diacetate.
In bakery applications, PrimeCAP® Sodium Bicarbonate helps bakers remove delayed release and/or heat activated leavening agents where label appeal is less than ideal. In beverages, IFP's line of Insta*Thick® agglomerated ingredients increase ease of use for formulators by reducing fisheyes in production for RTD's without the use of emulsifiers, all while increasing hydration and solubility for powdered varieties.
Salted caramel cookies, salted caramel scones, salted caramel ice cream; whether you pronounce it car-mel or care-a-mel, there's no doubt that this flavor combination is hot! Flavor preferences come and go, but this one stands the test of time. Delivering on all the sensory characteristics involved in this one "simple" flavor profile is the largest challenge facing food formulators today. Caramel comes in many forms, but since salt has the tendency to dissolve in conditions with too much moisture, too much heat, or too much friction adding salt can create issues.
PrimeCAP® encapsulated salt helps snack formulators overcome most of these challenges by protecting the salt and preventing interactions until release is desired, most commonly through chewing. PrimeCAP® encapsulated salt also helps deliver key sensory characteristics in a variety of applications such as cookies, cupcakes, brownies, ice cream, and popcorn to name a few.
Clean label, natural, organic, No-PHO, and Non-GMO; what all of these phases have in common is they are currently hot trends driving consumer purchasing habits. Some would argue a few of them are well past the trend stage and becoming mainstream. These are great attributes to focus on when developing a product, but we still want a good tasting product with a reasonable shelf life at a fair price. Baked goods, fresh and shelf stable alike are commonly known for their short shelf lives, with some shelf life as short as a few days. What we see in baked goods is an interest to increase the shelf lives slowly without negatively affecting the sensory characteristics. There are many ways to extend the shelf life of a baked good including enzymes, propionates, organic acids and other ingredients currently phasing out of popularity.
PrimeCAP® encapsulated organic acids have been an integral part of helping our customer extend their shelf life without negatively affecting the taste, feel and look of the application in question. From loaves of bread to tortillas, to English muffins; PrimeCAP® has extended shelf life, reduced expiring product, and helped customers increase their distribution. Encapsulated acids are slow reacting and help manage the pH over an extended period without changing the rheology of the dough.
Widely used in Asian and Indian cooking and now well-understood for its anti-inflammatory benefits, turmeric, and its sub-component, curcumin, are growing in popularity in foods, beverages, and dietary supplements. This ingredient is on fire. As a spice in curry dishes, the flavor notes are very distinctive. In certain applications such as capsules, its flavor notes are not of concern, but you can now find it in applications ranging from beverages to bars and ice cream to yogurt due to its inflammation-fighting characteristics and multitude of claims. With the onset of new applications come challenges for food scientist and application formulators.
PrimeCAP®'s ability to flavor mask specific ingredients through microencapsulation gives formulators the leg up they need to conquer flavor issues while still dosing at the required levels. In beverages, poor solubility is the main hurdle specifically with Turmeric in a beverage, and it leads to sediment at the bottom of the packaging with the potential to create poor consumer perception or the need to utilize expensive full wrap packaging. One way to address this challenge is through IFP's Instantizing/agglomeration technology. By gluing individual particles together with bridges between them, solubility improves, and the potential for sediment decreases.