New tech locks in flavour shelf life

Related tags Flavor Iff

New flavour encapsulation technology could provide product
developers with a new tool to prolong shelf life, claims flavours
company International Flavors & Fragrances.

New flavour encapsulation technology could provide product developers with a new tool to prolong shelf life, claims International Flavors & Fragrances.

The news falls in the same week that IFF predicts a drop in sales for the second quarter of 2003 due to a fall in customer orders, most significantly in Europe and North America.

The new technology - CapLock - aims to improve top note retention resulting in fresher flavour profiles, claims the company.

According to IFF, the proprietary extrusion technology provides resistance against moisture absorption during typicalhandling in food manufacturing facilities. In addition, it providesprotection against moisture absorption during storage.

"This is particularly important for powdered beverage mixes, which are popular during the hot summer months, and which may be consumed in parts of the globe with very hot, humid climates,"​ said IFF's Ton Mesters, vice president of global business development for beverages.

CapLock's typical particle size distribution is 250-850 microns. It retains more of the top notes because the process does not remove water, said Mike Popplewell, director of delivery systems at IFF's R&D department. In addition, the technology produces denser, larger particles than does spray drying so there is lessopportunity for diffusion, continued Popplewell.

According to IFF, the particle size distribution providesstrong mixing distribution characteristics in a wide variety ofapplications. CapLock, in its standard form as a quick water-soluble matrix, is available for products such as instant beverage powders, instant ice tea powders, and tea leaves.

CapLock High Melt is suitable for confectionery products processed at high temperature. IFF is in the process of developing the system for other applications, including a system that dissolves very slowly in an aqueous environment in order to maintain flavours in baked goods or batters.

Knocked by exchange rates, the company had expected sales for the second quarter to rise by approximately 5 per cent. Instead it seems that the figure will be more in the line of 2-3 per cent.

Related topics R&D

Follow us


View more