Balchem Particle Engineering Solutions

The food industry moves fast and is constantly shifting. If you don’t find new ways to innovate, you’ll quickly get left behind.

Here at Balchem Ingredient Solutions, we’ve spent countless hours researching and harnessing new technologies. We do this not only because it’s crucial in this industry, but also because it’s our passion.

Particle engineering is one of the newest and most efficient technologies to date. This process allows us to solve common issues faced by food suppliers and help save our partner’s precious time and money. 

Our current particle engineering technologies include: 

What is Particle Engineering?

Particle engineering is the science of modifying particles into a defined shape, size distribution, and/or composition. Particle engineering technologies are often used to enhance the performance of ingredients and/or formulas that have issues such as poor solubility, negative ingredient interactions or bad taste profiles. Simply put, by increasing inherent functionality through particle engineering, food and beverage scientists are able to overcome challenges and deliver higher quality, uniform product.

Particle engineering solutions in the lab.

Features and Benefits of Particle Engineering

Balchem’s commercialization team is made up of product development experts and particle engineers. Together they develop high-performance powder products that exceed expectations in solubility, taste, and sensory characteristics. With over 60 years of experience, our team can quickly define a problem and use a number of particle engineering process technologies to deliver powerful solutions that enhance the performance of your powder.

Particle engineering enhances functionality through:

  • Improved dissolution or solubility.
  • Dust-free processing & reduced dust formation.
  • Flowability improvement (free-flowing).
  • Homogeneity & stability against segregation.
  • Improved dose uniformity.
  • Increasing bulk density.
  • Protecting active substances from moisture, oxidation (encapsulation).
  • Controlling the release of active substances.
  • Enhancing shelf life.
  • Smell and taste masking.
  • Stabilization of mixtures.
  • Reducing hygroscopicity.

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