Balchem Encapsulation Technology
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’re looking for is through micro-encapsulation.
Our micro-encapsulates are tailored for use in your specific product. Whether in baking, confectionery, meat, or other applications, let us know your processing conditions and we’ll create a micro-encapsulated ingredient that consistently performs to the survival and release profile your system demands.
What is Encapsulation?
Food ingredient encapsulation protects an ingredient from its environment until release or interaction is desired. The integration of nutrients into foods and beverages (nutraceuticals) has created the dual usage of the terms “encapsulation” and “micro-encapsulation”.
To the food industry, these terms are often used interchangeably for food ingredient encapsulation services or micro-encapsulated ingredients.
To the pharma and dietary supplement industries, encapsulation is the process of adding ingredients into capsules, while micro-encapsulation is the coating of individual or blends of active ingredients. While micro-encapsulation is the technical terminology for this process, encapsulation is most commonly referenced on an ingredient level.
Visualization of The Encapsulation Process:
Benefits and Features of Encapsulation
Our fluid bed technology creates a coating system where particles are repeatedly propelled through a mist of atomized coating droplets. The multiple layers of coating results in a thin, but very strong shell over the active ingredient.
These micro-encapsulated ingredients are used to:
- control food ingredient interaction within its environment
- extend shelf-life through controlled release of active ingredients
- reduce moisture pick-up by hygroscopic ingredients
- mask unwanted taste and flavor
- extend release of ingredient interaction
Non-PHO Micro Encapsulation
We provide a series of Non-PHO micro-encapsulated ingredients that retain ingredient survival and release properties that are also cost-favorable and label friendly. Our non-PHO replacement coating systems have been tested in the most stressful conditions (i.e. frozen meat grinding) delivering equal survival properties, little to no cost impact, and label friendly for consumer acceptance and appeal.
Our process can encapsulate almost any dry free-flowing powder in a particle range of 200 to 4,000 microns. We can assist you in developing an encapsulated ingredient per desired functionality or have your choice from our existing line of encapsulated ingredients marketed under the trade names BakeShure® , ConfeShure® and MeatShure®.
Balchem Ingredient Solution’s extensive encapsulation experience includes:
- food acidulants (citric, malic, tartaric)
- salts (sodium and potassium chloride)
- leavening bases (sodium and potassium bicarbonate)
- leavening acids (citric, GDL, SAPP, SALP, MCP)
- bakery mold inhibitors (fumeric, sorbic, cal propionate)
- nutrients/ pro-oxidants (ascorbic acid, sodium ascorbate)
Products offered under our specialty encapsulation line:
- BakeShure® – ingredients specifically designed for bakery applications which offer improved leavening, enhanced preservation, and more
- ConfecShure® – ingredients specifically designed for application in a variety of candies which maximize flavor, eliminate sugar inversion and more
- MeatShure® – ingredients specifically designed for meat applications which modify texture, improve production efficiency, reduce cost, and more