Controlled Release Processes


CR100 Encapsulation System  

CR100 fine powder products include:

Intense Sweeteners - sucralose, aspartame, acesulphame K and custom blends
Food Acids - citric, malic, tartaric and bespoke combinations
Flavourings - synthetic and natural flavourings and custom manufactured products
Key Ingredients and Nutraceuticals - sodium bicarbonate, sodium diacetate, sorbic acid, caffeine, ascorbic acid, vitamin blends and others as required. 

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• Fat encapsulation of larger crystals / particles
• Vegetable fat based system
• 'Rain-coat' process applied to particulate food ingredients and additives
• Typically contains 80-90% of the active ingredient
• Ideal for granular materials, especially if the material is hygroscopic or reactive in its intended environment

CR300 encapsulated products include:

Food Acids - citric, malic, tartaric and bespoke combinations
Sugars - granulated, caster and bespoke pearls
Powders - stabilisation of hygroscopic powders by partial fat encapsulation

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• Stabilisation of finely divided powders in a gum base system
• Gum arabic based system  
• High flavour impact
• Stabilises powder consistency - prevents recrystalisation 
• Fine impact  
• Very cost effective , stable powder - large surface area for release of flavour 

• Cost efficiencies and improved performance -
CR200 Stabilised Menthol Powder is up to 4 times flavour strength of spray dried alternatives

For further information download our product datasheets or contact us: