Taste Tech - Controlled Release Technology

Controlled Release (CR) Technology

Our 'Controlled Release' technology consists of three processes which provide a variety of CR options, based on the encapsulation properties of a variety of carrier systems. By forming a coating around the internal ingredients, a barrier is created to protect or separate them from the external environment until required. Release can be triggered by a change in temperature or by mechanical release - such as chewing.

        Our Controlled Release process portfolio consists of:

        CR100 Encapsulation System
        Fat encapsulation of liquids and powders

        CR300 Encapsulation System
        Fat encapsulation of larger, more granular particles / crystals

        CR200 Stabilisation System
        Stabilisation of finely divided powders in a gum base system

So why encapsulate?

In modern production processing it is important from a functional and economical standpoint to make every ingredient work to its maximum potential. At TasteTech ours is an engineering approach to ingredients and flavour delivery into a food product at the optimum time. In developing an encapsulated ingredient or flavouring we consider when it is to be released and by what mechanism. This could be by temperature, mixing shear, absorption, chewing and, in certain cases pH change

Take a look in more detail at our CONTROLLED RELEASE PROCESSES

The advantages of encapsulation:

Achieving controlled release of flavour and function
Creating a barrier between incompatible substances
Turning a liquid into a powder
Improving product shelf life and storage qualities
Reducing dust whilst improving flowability
Functional improvement such as increased longevity of ingredient or flavouring - e.g. chewing gum
Protecting a normal hygroscopic material from absorbing moisture from product's environment or the atmosphere

For further information download our product datasheets or contact us