What is microencapsulation?
Microencapslation technology is based on applying a coating around small particles of a substance of interest. The substance might be a vitamin you wish to protect, and acid or base you want to release at a specific point in the process, delicate flavors and so on.
Common uses of microencapsulation in foods include:
In food applications, the coating matrix can be starch, lipid or protein-based. The choice of coating is related to the release mechanism that best suits the process and objectives of the microencapsulation.
Release mechanisms:
PMAN microencapsulation focuses on the bakery industry, thus, we use the rotary spray chill method to microencapsulate in a lipid matrix, allowing for thermal release in the oven. Our products include acidulants, preservatives and sodium bicarbonate, with applications in yeast and chemically-leavened baked goods.
Used as an acidulate to reduce pH in foods and improve preservatives such as calcium propionate.
No premature reaction with other ingredients in formulas such as yeast in breads and soda in baking powders. Better control over CO2
Can eliminate the use of vinegar as an acidulant in order to extend shelf life during warmer periods or climates as well as in whole grain breads.
For every kg of 200 grain vinegar is replaced by 60 g of Encapsulated Fumaric Acid.
Both yeast and preservatives such as calcium propionate can be reduced since the yeast is protected from the acidity of the fumaric and the calcium propionate is more effective
At levels as low as 0.2% encapsulated sorbic acid, PMAN microencapsulated sorbic acid 50 will extend shelf life an additional 5 days
When PMAN encapsulated sorbic acid is combined with PMAN ShelfLife external shelf life extender, calcium propionate and a clean manufacturing facility protocol, shelf life of bread products can be extended up to 45 days.
Maximizing coating protection will ensure preservatives and acidulants will not interfere with bread production but will improve shelf life.
Encapsulation reduces the solubility of sodium bicarbonate and prevents any premature reaction with acids below the melting point of the coating.
The encapsulated sodium bicarbonate then reacts normally when baking occurs at elevated temperatures. No decomposition in a stored state.
Wheat Tortillas, Flatbreads and Pitas: Low pH in the final product forces premature reaction with the baking soda. Encapsulation of soda prevents premature reaction to improve the volume of the product. Result is a fluffier, whiter tortilla.
Baking application: Buttermilk, berries and other acid ingredients used in batters and doughs will reduce 90% of the soda after 1.5 hours refrigerated. In comparison, the same amount of Encapsulated sodium bicarbonate will lose only 5%. This improves final bake off volume.
