PrimeCAP® for Bakery Applications
Encapsulated ingredients have been widely used in the baking industry since the 1980’s. The most common encapsulated bakery ingredients include Sodium Bicarbonate, Salt, SALP, SAPP, GDL, Ascorbic and Fumaric acids, Citric acid, Sorbic acid, and Calcium propionate. All are available under the PrimeCAP® brand.
For chemical leavening systems, encapsulated leaveners prevent premature reactions allowing for shelf-stable refrigerated and frozen doughs and batters to be sold at retail. In-store bakeries utilize pail-doughs made with encapsulated leavening systems because it allows for an extended use life during slow-sales periods without significant loss of product volume or changes in product density.
Commercial batter and breading operations achieve a greater level of quality consistency between products produced at the beginning and end of a batch because of the control afforded by encapsulates to reduce or eliminate leavening loss. Extended shelf-life of yeast raised products benefit by the encapsulation of mold inhibitors.
PrimeCAP® encapsulates can be tailored for use in your specific product/application.
Rely on high performance coating systems comprising multiple coat layers over the core particle's surface.
Contact Us today to find out more about our PrimeCAP® Ingredients and Encapsulation Solutions.
Now sought after functionality that seemed unachievable using conventional ingredients are attainable using PrimeCAP® Ingredient and Encapsulation Solutions.
Not all Encapsulated Ingredients Are Equal
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:
|Spray-chill Coating is a low-cost coating process used in the food industry. The coated particles have a non-uniform, single-shell coating, which can be subject to leaking and physical abrasion cracking. Pump variations can also create variations in coating thickness. This can expose the core active to react with other ingredients. This can be critical in higher moisture systems. Active payloads are typically under 50%, and most typically 33%.|
|Fluid-bed Encapsulation is a process that applies multiple-layers of coating onto an active ingredient. Such a barrier can provide a high and consistent level of protection through high physical stress handling conditions as well as higher moisture environments. IFP’s innovative and patented (Patent # 6,312,521) fluidbed encapsulation technology takes our ingredients to an elevated level of cost-effective performance where high levels of performance are required. Payloads are typically 50% to 90%.|