IFP replaced the original, 30-year-old blend of fully-hydrogenated (brittle) vegetable oil and PHO modifier with a refined, bleached, deodorized non-hydrogenated vegetable oil, Walt Zackowitz, marketing director of specialty ingredients for IFP, told FoodNavigator-USA. IFP’s PrimeCAP encapsulation technology applies microscopic coating layers—thinner and more elongated—to further enhanced performance properties into IFP’s ingredients.
Non-PHO ingredients currently available are encapsulated salt, encapsulated citric acid, other encapsulated acidulants (fumaric, malic, tartaric, etc.), encapsulated sodium bicarbonate, encapsulated caffeine and encapsulated ascorbic acid. The new coating systems can be applied to almost any dry, free-flowing food ingredient, according to IFP.
PHO’s were formulated into hot-melt coatings in the 1980s to improve “flex-properties” of otherwise brittle fully-hydrogenated coatings. Flex-Properties improved survival through physical stress as well as freeze-thaw conditions.
“Knowing that PHO reformulating was coming, we developed our new coating system over the past three years, so we are very confident in the performance of our non-PHO coating systems,” Zackowitz said. “These new specialty ingredients will allow functional food and nutrition formulators to confidently move to NON-PHO ingredients and ensure meeting quality standards.”