General Information
Coatings are applied to the surface of a core material to provide specific benefits. These coatings form a layer around crystalline materials and are usually transparent or semitransparent, thus optically not visible on the coated ingredient. The coating process, also called encapsulation, modifies the physical properties of the encapsulated product. The coating provides technological benefits during manufacturing, storage or use or consumption of the processed food product.
Specific encapsulation techniques and materials, as well as the activity of the core material, provide a broad range of tailor-made coating products and a fine-tuning of the desired properties for the customer's applications
In some applications, water soluble materials e.g. water soluble carbohydrates (maltodextrins; spray dried glucose syrup) provide the needed functionality. Another form of modification for improved performing can be a small layer of a citrate on the surface of citric acid to prevent any undesired reaction during storage. Typically, the coating content ranges from 1 to 5 % by weight.
The information contained herein has been compiled carefully to the best of our knowledge. We do not accept any responsibility or liability for the information given in respect to the described products. Our products have to be applied under full and own responsibility of the user, especially in respect to any patent rights of others and any law or government regulation. All sales of the described products are subject to our general conditions of sale.