The confectionery industry is faced with many obstacles, including the undesirable negative interactions or degradation of flavors – particularly fruit flavors. Light is responsible for the deterioration of food pigments, vitamins, proteins, amino acids, fats and oils. Oils are susceptible to rancid flavor development due to oxidation, as their degree of unsaturation increases. The resulting compounds directly and indirectly impact flavor by acting as precursors in flavor and off-flavor development.
...through Maxx Microencapsulation.
Maxx Performance microencapsulation protects fruit flavors and prevents
undesirable negative interactions. We do it using a thin edible film to
coat ingredients such as fruit flavors which:
- Causes reduction of negative interactions with other compounds to provide enhanced flavor excitement
- Prevents degradation of flavors
- Delivers color and flavor stability
- Results in better handling characteristics with no process changes
Stabilized fruit acids such as malic, tartaric and citric are strongly recommended for applications in sour candies and sanded candy coatings. Coating an acid base combination can result in a burst of flavor excitement for the development of novel products.