I’m in the process of creating a pre workout supplement. My problem? Taste! The caffeine (and potentially other ingredients) is making it very bitter. To make my product, all of the ingredients must be brought to a boil. If I were to get them microencapsulated, would that amount of heat alter the masking properties?
What you are asking for is exactly what we do. Taste masking of bitter and metallic tasting notes is part of our core. We mask the bitter taste of caffeine, green tea extract and other such ingredients.
When you say that everything has to come to a boil, how long would the ingredients be exposed to the “boil?” Can the Caffeine, for example, be added towards the end, as many others have done? Additionally, please note that we have coatings that can withstand temperatures as high as 181-187°F thereby ensuring adequate protection and masking of bitter notes.