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News > Preventing sucrose inversion

Preventing sucrose inversion

09/11/2009

The appearance and quality of any food product is of paramount importance and presents many difficulties for food technologists to overcome.  

Sucrose inversion in acid sanded confectionery results in an unappealing, sticky surface, which means either that shelf life 
must be reduced or the product redesigned to overcome the problem.

At TasteTech we manufacture a range of encapsulated products that solve these problems. 

 

Our CR100 & CR300 encapsulated food acids can prevent sucrose inversion from occurring by simply creating a barrier between the acid(s) and the confectionery surface.  Each individual particle of acid is encapsulated within a thin film of vegetable oil.  This ‘coat’ prevents contact between the surfaces, suppressing sucrose inversion, resulting in a ‘just made’ appearance throughout the product’s shelf life.

This cost effective technology has been applied to Citric, Malic and Tartaric
 acids and are available in a variety of concentrations and particle sizes.  TasteTech can also produce bespoke formulations of encapsulated acid blends or even acid/sugar blends.  This means that individual products can be produced that are unique in the marketplace. 

To satisfy the increasing demands for ‘all natural’ ingredients TasteTech also manufactures a wide range of natural flavourings available in traditional liquid.  If required many products can be Kosher certified and all come with a guarantee of quality -TasteTech are ISO9001: 2000 certified and were recently awarded grade ‘A’ status in their BRC accreditation.

Janis Sinton, TasteTechs' Managing Director, explains: “As a pioneer of encapsulation technology, specialising in encapsulated food ingredients and natural flavourings, our products can be used in a wide range of confectionery and gum applications, to improve quality, solve problems and add value." 
If required many products can be Kosher certified and all come with a guarantee of quality -TasteTech are ISO9001: 2000 certified and were recently awarded grade ‘A’ status in their BRC accreditation.
Janis Sinton, TasteTechs' Managing Director, explains: “As a pioneer of encapsulation technology, specialising in encapsulated food ingredients and natural flavourings, our products can be used in a wide range of confectionery and gum applications, to improve quality, solve problems and add value."