Control. Protect. Deliver.
Food production is a demanding business that requires a close eye to detail throughout every step of the process. It’s important to have as much control over the performance and consistency of your end product as possible. One of the most effective ways to achieve the results you seek is through microencapsulated products from Balchem.
Our process can encapsulate almost any dry free-flowing powder in a particle range of 200 to 1,000 microns. We can assist you in selecting an encapsulated ingredient for your desired functionality in application from our existing product lines of encapsulated ingredients: BakeShure®, ConfecShure®, and MeatShure®.
Balchem’s extensive encapsulation technology experience includes:
- Food acidulants (citric, malic, tartaric, fumaric, lactic)
- Salts (sodium and potassium chloride)
- Leavening bases (sodium)
- Leavening acids (GDL, SALP, MCP)
- Bakery mold inhibitors (sorbic acid, calcium propionate)
- Nutrients/ pro-oxidants (ascorbic acid)
Key Advantages of Encapsulates
Encapsulation helps control the release and maintain ingredient functionality to improve stability and handling characteristics.
The release of a lipid-coated encapsulate is affected by application factors:
- Temperature (lipid melts and disperses)
- Moisture (water migrates inside, substrate leaches out)
- Force (shear from processing, mastication, etc)
In other words, not all encapsulates are created equal. We recognize this and act accordingly which is why we’re considered a leader in the industry. Encapsulation is a mature and proprietary process with better protection and improved stability for dry granular actives, as well as plated liquid actives.
Our Encapsulated Products
Encapsulated ingredients used to boost quality and consistency through pH optimization, flavor delivery, leavening control, moisture control, and antimicrobial preservation.
Encapsulated ingredients that include citric acid, malic acid, and tartaric acid to help solve the problems that today’s confectioners face: flavor loss, sugar inversion, hygroscopicity, discoloration, moisture absorption, and more.
Encapsulated salts and acidulants to improve color retention, enhance overall texture, and flavor of seasoned meat and savory applications.