Food Business News - August 2, 2011 - 33

Ingredient Innovations

Encapsulation

Matrices may save on costs while encapsulation also may assist in vitamin D fortiﬁcation

ost savings and vitamin D inclusion are two areas that may interest food and beverage manufacturers. Encapsulation may assist in both areas. National Starch Food Innovation, Bridgewater, N.J., now offers Q-Naturale encapsulation matrices that may lead to processing savings during spray drying, according to the company. Due to the higher solids content of the matrices, spray drying time is reduced. The high oil loading of the Q-Naturale matrix has potential to save on raw material costs, added Dinah Diaz, market development manager for National Starch Food Innovation. The products encapsulate and protect ﬂavors, nutrients and actives, including omega-3 fatty acids and beta carotene color. They are designed to assist ﬂavor and fragrance houses and consumer products companies with a range of processing and consumer enduse beneﬁts. Q-Naturale SF is designed for applications where sugar-free/ no-cavity-causing spray dried ﬂavors are used. They include powdered puddings and gelatin desserts; chewing gum and coatings for chewing gum; oral

care; powdered beverages; vitamins and nutrients; and pressed tablets. Q-Naturale CL is for natural/clean label products, also known as simple label products. It is intended for ﬂavors, nutrients and spices that go into instant foods and powdered beverages. Turning to vitamin D, the Institute of Medicine last year raised recommended intake levels for vitamin D in a report. Most Americans and Canadians up to age 70 need 600 international units (I.U.) of vitamin D per day to maintain health, according to the report, and people age 71 and older may need as much as 800 I.U. per day. Vitamin D3 (cholecalciferol) and vitamin D2 (ergocalciferol) are the common forms of vitamin D, said Sam Wright, president and chief executive ofﬁcer of The Wright Group, Crowley, La. “They are highly concentrated, oily ﬁne crystals and insoluble in aqueous systems,” he said. “Using this pure vitamin D in food systems is limited. Vitamin D is also sensitive to air, light, heat and alkaline condition and has the tendency to degrade. Therefore, distribution homogeneity, water dispersibility or solubility and

shelf life stability are the major concerns when fortifying food products with vitamin D to meet the daily intake requirement.” The SuperCoat encapsulation system from The Wright Group envelops active ingredients in a protective multifunctional coating. SuperCoat is formulated through a Super Micro Atomization Retention Technology (SMART) process and masks unpleasant tastes, odor and mouthfeel of vitamins, minerals and nutraceuticals. SuperCoat increases stability and shelf life. “Through microencapsulation, nutrients can be delivered with a coating system or a matrix system that can be designed with food grade materials,” Mr. Wright said. “These materials can be selected from carbohydrates, proteins and lipids with desired properties, depending on the food processing and application conditions.” LycoRed, based in Beer Sheva, Israel, offers CapsuDar microencapsulated vitamin D (both for vitamin D2 and vitamin D3). CapsuDar is a ﬁne free ﬂowing powder coated by cellulose derivative. Potential applications include cereals, nutritional bars, powdered beverages, soups, baby formulas, vitamin tablets, mixing of dry

incompatible ingredients, juices and nontransparent water-based drinks. “CapsuDar products are tailor-made products,” said Dorit Rozner, R.&D. manager for LycoRed. “Our long and knowledgeable experience in the food industry helped us develop CapsuDar products that are specially made to a speciﬁc industry. For baked foods for instance, we can offer our D3-100E.” Baked foods are another area where encapsulation has provided assistance. Clabber Girl, Terre Haute, Ind., offers the InnovaPhase process, a proprietary encapsulation system that releases the active ingredient in phases. The ﬁrst release occurs at mixing, or in the bowl, and the second phase occurs when heat is applied, or in the oven. Balchem Corp., New Hampton, N.Y., offers Bakeshure, a line of encapsulated ingredients. Through the use of Bakeshure’s precision release system, companies may prevent the degradation of protein, yeast and other nutrients while boosting product quality and consistency. FBN — Jeff Gelski jgelski@sosland.com

Augsut 2, 2011

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