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Project developers and formulators often use microencapsulation and encapsulation interchangeably. But the difference between the two is considerable. Encapsulation is typically tied to spray drying, a form of nutrient protection that typically involves: Health related nutrients for pharmaceutical delivery Packing active ingredients into a hard shell or soft gel capsule ~10 mm long to preserve Read More »
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Zinc is an essential nutrient in humans and all animals and serves many functions in the biological processes. Zinc is known to prevent Cardio Vascular disease through the role it plays in reduction of inflammation. It has been long known that zinc is extremely important in immune responsiveness. It does so through the role it Read More »
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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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Maxx Performance has a range of optimized leavening ingredients with different granulation sizes that have performed effectively in similar systems to accomplish the exact goals you are after. These range from sodium bicarbonates, sodium aluminum phosphate, mono calcium phosphate and others. Note that we also have the capability to tailor make an ingredient that will 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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The answer is a resounding yes. In yeast-leavened bread products, microencapsulated preservatives systems like Sorbic Acid are typically applied because they protect against any interactions with the yeast before baking, and therefore deliver the biggest volume and better texture. In the case of chemically leavened products, using encapsulated leavening agents (i.e., bicarbonates and acids) helps maintain Read More »