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The addition of raw Citric Acid to meat will cause protein denaturation which is a typical brown discoloration of the meat myoglobin which is what your customer experienced. Our company has provided timed released Citric Acid as well as other acids to the meat industry for several years that are used to overcome protein denaturation. Read More »
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We have a remedy and coating that will help this survive the bake cycle at these high temperatures and that will prevent “Wetting out” that you are experiencing.
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Yes, we indeed have clean label encapsulated ingredients either as a single or combination.
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We have a solution for this that will help extend shelf life and assist with moisture. Microencapsulation is a remedy for your issue.
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Yes, we can do this and have done this effectively.
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Thank you for your question. We have a blend of baking soda and Monocalcium phosphate that will work in this application and that will help you deliver a “Clean Label”. Using this blend will help you deliver bigger cookie volume, better cookie texture, and longer, extended shelf life.
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We have a blend of Sodium Bicarbonate and Sodium Aluminum Phosphate as well as a blend of Sodium Bicarbonate and Monocalcium Phosphate (“Clean Label”) that will result in you having thicker crust, bigger volume, better texture, and longer shelf-life, all in one!
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Indeed! Our process delivers high impact flavor. The impact of the flavor will come out once the material is chewed. This means that no longer will one have to only experience the flavor all over the room. Now, with our technology you will be able to experience the taste of the flavor in the mouth.
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Yes! We indeed do have a non-GMO encapsulated green tea that is effectively taste-masked with high bioavailability. Our tasteless green tea can be in bakery items, smoothies, bars and other applications.
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Yes we can. With our proprietary precision release delivery system technology, we are able to deliver precisely to the lower gut of humans AND animals!
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The Browning or Maillard reaction is a non-enzymatic browning that results in condensation of an amino group with a reducing compound, often a sugar. This reaction results in complex changes in biological and food systems. Louis Maillard described this process in 1912. The Browning reaction occurs when foods containing protein and reducing sugars are heated; Read More »
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Yes, our technology will increase the particle size of your antioxidant ingredient, eliminate dustiness, allow for better worker safety, prevent gumming up of equipment and prevent settling out of fine particles. We use a water soluble coating that allows your ingredient to release overtime so that your end user can enjoy the health benefits of Read More »
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We have available a citric acid that’s cost effective as well as a malic and tartaric acid. We can vary the activity base upon the needs of your specific application.
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Maxx Performance has water soluble and trans fat free solutions for applications like yours. We can provide you with a customized acidulant that will provide you with the manufacturing characteristics you require.
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Maxx Performance can manipulate our coatings to delay the delivery of the acidulant within your timeframe, allowing you to easily produce the cold beverage of your choice.
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Yes! Maxx Performance can easily replace your sodium bicarbonate by providing a custom solution of potassium bicarbonate and acidulant, thereby replacing the sodium content of your product and giving you that healthy edge in the marketplace.
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We work with our customers to design customized solutions for situations just like this. Maxx Performance has a mixture of sodium bicarbonate and citric acid that will accomplish your needs.
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In terms of whether adding microencapsulated Caffeine to your Caffeine gum would maintain its integrity through the chewing process the answer is yes. We have two Caffeine of very fine particle sizes that are being used for this application. Using these fine Caffeine particles will withstand the mastication process and will prevent the bitter Caffeine Read More »
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The particle size would be the most important. Preferably, it would be ideal to get ingredients with the same particle size distribution. However, our process is flexible such that although the particle size distribution may not be the same we can still coat them effectively into one matrix. Get both ingredients particle sizes as close as Read More »
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If the material is only 60% soluble in water then use of microencapsulation technology will not make it more soluble. Is there some other reason aside from the structure of the material why it is only 60% soluble in water? Have you tried to grind it down into more a powder to see whether this Read More »
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Maxx Performance has a citric acid specifically designed to overcome problems like this in the meat snack industry. Glucona delta lactone (GDL) is also available.
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Yes. Our ingredients are Gluten-Free. Our coated Fumaric Acid which is used to extend shelf life by retarding mold growth is used in Gluten-Free flat bread applications.
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When added into an aqueous solution GDL dissolves rapidly into the medium. Subsequently it hydrolyses slowly to gluconic acid, thereby, decreasing the pH in a progressive and continuous manner to equilibrium. This gentle acidification makes GDL outstanding compared to the instantaneous acidification obtained with other acidulants such as monocalcium phosphate (MCP). GDL acidifies the baked Read More »
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Our product development platform gives us the ability to combine quick dissolve capabilities with our taste masking expertise in all nutritional applications.
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Maxx Performance has a variety of “off the shelf” microencapsulated iron compounds that prevent the oxidation of iron and its interaction with other compounds, helping overcome your rancidity and metallic taste problems. These minerals can be used in infant formulas and nutrition bars as well as other dry mix applications.
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We have blending capabilities at our Roanoke, VA manufacturing facility. We can blend large amounts of multiple ingredients.
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Your problem is not unique to the baking industry. Sugar is hygroscopic and is therefore prone to picking up moisture. Our microencapsulation technology can coat the sugar allowing prevention of freeze thaw instability, overcoming your product recalls.