Sugar inversion and clumping and stickiness during storage are characteristic issues facing sanded candy manufacturers. Moisture pick-up causes the candies not to flow and results in a reduction of shelf life. This situation is even more prevalent in warm, humid conditions and can result in a significant loss in revenues.
...through Maxx Microencapsulation.
Maxx Performance microencapsulation prevents moisture pick up and extends
shelf life, as well as allows manufacturers to:
Shield ingredients from
- Moisture during processing
- Extend shelf life of nutrients such as probiotics
- Sugar inversion
- Clumping and stickiness during storage
Deliver higher quality product
- Bursts of long lasting flavors
- Increased shelf life
- Fizzy sensation
- Color and flavor stability
- Extended shelf life in end products such as sour candies, sanded candy coatings, chewing gums with sustained flavor profiles, fruit candies, mints and more