Sour gummy sweets have long been a favourite with kids and grown-ups alike. That iconic zingy flavour is achieved by coating the gummy in a mix of sugar and powdered acid. But over time, a chemical reaction called acid hydrolysis occurs, leading to sugar inversion. This causes the sweet to appear sticky and wet – and much less appealing to the consumer.
The CoreShell Difference
Our CoreShell encapsulation technology involves coating the acid particles in a lipid barrier, which protects them from humidity and moisture until they can be enjoyed by the consumer. This results in an extended shelf-life, and a longer-lasting sour flavour.
CoreShell encapsulation offers:
High-quality granular particles of between 400 – 1500 microns (depending on product)
Superior protection against moisture, keeping active ingredients dry and crystalline
Quality throughout shelf life of product by reducing hygroscopic nature of core materials
Reduced rate of reaction between incompatible ingredients, giving ability to control when product reacts
Our CoreShell encapsulated confectionery acids contain an active acid level of up to 95% and can utilise a range of coating materials depending on your requirements.
Citric acid occurs naturally in citrus fruits, and so pairs well with applications using lemon, lime, orange or other citrus flavours. Malic acid works well for stone-fruit or berry flavoured sweets.
When choosing a coating material, the most important factor to consider is the required melting point. Palm oil has a melting point between 42°C and 60°C, while hydrogenated palm oil melts at about 60°C. We’ve been certified by the Roundtable on Sustainable Palm Oil, so we only use segregated palm oil to encapsulate our products.
For applications requiring a higher melting point, we can also encapsulate using hydrogenated sunflower oil, which melts at around 70°C.
Our New Encapsulated Acids Whitepaper
We recently carried out a series of studies to prove the efficacy of CoreShell encapsulated acids for sour gummies. Our latest whitepaper lays out our findings.
We set out to identify:
Whether encapsulated acid has an effect on the inversion of the confectionery
Whether the encapsulated acid has an effect on perceived acidity
Which acid is most effective at preventing sugar inversion and retaining perceived acidic intensity
The first study set out to compare the perceived acidic intensity in the flavour of the gummy over a period of 150 days, between a gummy encapsulated in free acid and one encapsulated in CoreShell acid. The results show that CoreShell acids retain 95% more acidity compared to free acid after 150 days.
The second study looked at the difference in sugar inversion over a period of 150 days, between a gummy encapsulated in free acid and one encapsulated in CoreShell acid. The results show that CoreShell acids significantly reduce sugar inversion compared to free acids, even after 150 days.
In a groundbreaking study, TasteTech collaborated with Aelius Biotech to delve into the release profile of encapsulated caffeine in a powdered format. This study was designed to provide invaluable insights into how caffeine is released in the human digestive system when encapsulated using Aelius Biotech’s model gut system (MGS).
Caffeine, one of the world’s most widely consumed psychoactive substances, is well-known for its stimulating effects. It’s not just the morning coffee that owes its popularity to caffeine; it’s also a key ingredient in various food and beverage products.
As a leading manufacturer of controlled release flavourings and ingredients, we’ve been at the forefront of developing innovative microencapsulation solutions. These technologies enhance product shelf life, taste, and texture while ensuring the preservation of active ingredients.
The Study
To explore the release profile of caffeine, three distinct encapsulation delivery systems were examined, and their results were compared to a control group using pure caffeine. The study simulated the oral, gastric, and small intestinal phases of digestion, thereby recreating the complete process in vitro. The following conditions were tested:
Control – no sample
Caffeine Control – 200mg Pure Caffeine
TasteTech 400 mg CR100 CAFFEINE 50%
33 mg COMPETITOR 60 MICROCAPSULES WC
66 mg COMPETITOR 75 MICROCAPSULES GC
Samples were taken at various time points during both the gastric and small intestinal phases to monitor caffeine release. Each sample was centrifuged and subjected to HPLC (High-Performance Liquid Chromatography) analysis, a method capable of detecting caffeine at extremely low concentrations.
Results
Fig 1. The release of TasteTech's 50% encapsulated caffeineFig 2. The release of the competitors 60% encapsulated caffeine
As shown in fig 1, TasteTech’s 50% encapsulated caffeine achieved a sustained release profile through the gastric and small-intestinal phases.
31% of the caffeine was released at 60 mins (62/200mg)
97% of the caffeine was released by 120 mins (193/200mg) and then plateaued
As shown in fig 2, the competitors 60% encapsulated caffeine achieved a rapid release profile of the caffeine payload in the gastric phase only.
50% of the caffeine was released at 60 mins (100/200mg)
88% of the caffeine was released by 120 mins (168/200mg) and then plateaued
Sustained Release
Our 50% encapsulated caffeine was shown to achieve a sustained release profile. This means that the caffeine was slowly and consistently released during digestion, so the consumer gets a steady release of energy over a longer period of time.
Conclusion
The collaboration between TasteTech and Aelius Biotech provided a deeper understanding of the release profile of encapsulated caffeine. This study not only validated the efficacy of HPLC for caffeine detection but also showcased the versatility of microencapsulation technology in modulating the release of caffeine during digestion.
The findings suggest that encapsulated caffeine can offer controlled and sustained release, enabling various applications in the food and beverage industry, including:
Chewing Gum
Protein Bars
Viscous powder shakes
Compressed tablets
Soft Gels
Pouches
Our ability to fine-tune the release profile of caffeine opens up exciting possibilities for formulating products with precisely controlled caffeine delivery, catering to a range of consumer preferences.
If you’d like to read the full whitepaper, you can request a copy below.
Technical Paper Request
We're working with the University of Nottingham to investigate how encapsulation technology could help people who have lost their sense of smell or taste.
Losing your sense of smell (Anosmia) and taste (Ageusia) is more common than you may think. Globally, 900 million people suffered loss of smell or taste in 2015, and a predicted 1 in 6 people aged 65+ will be affected by 2050. The number has increased significantly due to the Covid-19 virus, involving vast numbers of people of all age groups.
TasteTech is working with Dr Nicole Yang, an Assistant Professor in International Flavour Group at the University of Nottingham, and her PhD student Jing Feng. They will carry out a four-year study into how encapsulated ingredients in chewing gum could help stimulate these senses. They hope to discover how to aid a more effective recovery.
Losing your senses
Most people are lucky enough to take smell and taste for granted, but our senses connect us to the world. Reducing sensory input can lead to malnutrition, weight loss, food poisoning, depression, and other issues.
As it is one of the effects of Covid-19, the recent pandemic has brought mainstream attention to the issue. People of all ages have suffered a loss of smell or taste, as well as processes known as chemesthesis. These chemically initiated sensations occur via the touch system. Examples include the burn of capsaicinoids in chillies, the cooling of menthol in peppermint, and the tingle of carbonation in a fizzy drink.
Developing a new training system
The current smell training system for sufferers with loss of smell or taste uses essential oils to trigger a response. However, this is designed to trigger a smell response, and the scent does not last particularly long. The study will attempt to develop a robust multimodal system to stimulate smell, taste and trigeminal sensations over time. We will use ingredients such as menthol (cooling) or capsaicin (heat) to help retrain sufferers’ senses.
Dr Yang has proposed chewing gum as the perfect application as it stays in the mouth for an extended time. TasteTech will design encapsulated ingredients that are ideally suited to the task. The encapsulation technology helps delay the release of ingredients, so their effects last throughout the chew time. The proposed project successfully secured a PhD position via the Doctoral Training Programme (DTP) at the University of Nottingham, and Jing joined the team as a research student.
Jing Feng, the researcher carrying out the study, had this to say:
“As a researcher in food science, I am well aware of the importance of the sense of odour and taste and how losing them could have a huge impact on the quality of life. When I heard my friend’s story and read about people losing the sense of smell and taste after COVID, of how their coffees taste like sewage, how they have to add a lot more seasoning just to make the beef stew tastes like before, I decided to do something with that. I am lucky to be part of this project, where we try our best to alleviate the pain of suffering and the fear of being suffered. So far, we identified chewing gum as a potential tool, as it stimulates olfaction, gustation and trigeminal sensations. The encapsulation of ingredients is regarded as a very promising technique to longer the flavour of chewing gum.”
Multidisciplinary research team
This project has a strong collaborative research team to support Jing, including four academics at the University of Nottingham:
To achieve this goal of developing a robust smell and taste training system, the research team will deliver the project in three steps:
Design gum – Using data gathered from panel and instrument testing the sensory profile of ingredients to design the ideal gum.
Analysis – Analyse the effectiveness of the gum and work with sufferers to tweak the sensory profile and optimise the effect.
Training system – develop a training system to go with the gum
Every step will be led by data and analysis, leading to a proven and effective system.
More to come
This blog is just the first on this long term project. We will be sharing different aspects of the study, so keep an eye on the TasteTech blog for updates.
If you have any questions about this study, please get in touch or follow this link to learn more about our encapsulated ingredients for chewing gum.
If you are interested in knowing more about various research activities and opportunities at the International Flavour Research Group at the University of Nottingham, please follow them via their social media links (Twitter, LinkedIn).
CoreShell's effect on the water absorption rate in hot and humid conditions.
Encapsulated fruit acid, typically malic and citric, is used in confectionery to ‘sand’ the outside of gummies and jellies. They are pre-mixed with sugar to provide a visually appealing coating that delivers an initial burst of sweetness and sourness. The problem with using a coating of this nature is that the confections are then particularly susceptible to moisture.
Fruit acids are highly hygroscopic and can absorb water from the air; this is especially problematic in hot and humid conditions. Upon absorbing water, the acid particles swell and become sticky, giving them a ‘wet’ look and the shelf life of the confection is reduced.
The presence of water molecules on the surface of the sweet can also enable sugar in the coating to invert. A sucrose molecule will split into glucose and fructose in the presence of water and acid. Fructose itself is highly hygroscopic and will, in turn, attract more moisture to the surface, creating a positive feedback cycle, accelerating the decline of the sweet.
To reduce the hygroscopicity of the acid, different barrier materials can be used to coat the acid particles. These coatings resist the entry of water molecules into the acid, reducing their hygroscopicity and extending the product’s shelf life. This study aimed to determine which barrier material provided the best protection.
The study compared the water absorption of encapsulated and un-encapsulated malic and citric acid when exposed to hot and humid conditions (30°C, 60 RH). In both instances, two different barrier materials were used, palm oil and GMS (glycerol monostearate). For each of the encapsulates, 90% by weight was acid and 10% barrier material. The unencapsulated acids were the same grade and granular size used in the encapsulated versions.
Method
20g of each encapsulated fruit acid and 18g of each unencapsulated acid were weighed into a plastic beaker. Each acid was weighed out three times, giving a total of 9 beakers per acid type.
3 x 20g – 90% Encapsulated with palm oil
3 x 20g – 90% Encapsulated with GMS
3 x 18g – Un-encapsulated
Each beaker was then placed inside an improver oven at 30C, RTH 60% for 6 hours. The weight of each beaker was recorded every hour. The increase in the weight of each beaker shows how much water each acid had absorbed.
Results
The results indicate that less water was absorbed by the encapsulated fruit acid when compared to the unencapsulated versions (Fig. 1 and Fig. 2). Using a paired T-Test, these differences were shown to be statistically significant, demonstrating that the addition of 10% barrier material is sufficient to significantly reduce the amount of water absorbed by each type of acid. This suggests that using either palm or GMS encapsulated fruit acid will extend the shelf life of a coated confection when exposed to hot and humid conditions (30°C, 60% RH) for over 6 hours.
To determine whether there was an advantage of using palm fat over GMS to encapsulate the two different acids, a paired T-Test was used to identify whether the differences were statistically significant or due to random chance. The test showed that GMS encapsulated malic acid significantly (P<0.05) absorbed more water than the palm version, indicating that the palm encapsulate outperformed the GMS version (Fig 1).
However, the palm encapsulated citric acid absorbed more water than the GMS version (Fig 2). This was the opposite result compared to the malic acid. The differences were not deemed to be statistically significant and can therefore be attributed to random chance.
Conclusion
These results demonstrate the significant positive effects of CoreShell for encapsulated fruit acid, and the water absorption rate of both malic and citric acids in hot and humid conditions. Throughout our test, the amount of moisture absorbed was significantly reduced across all acids when an encapsulation barrier was used, which should substantially improve the shelf life of the confection.
If you have any questions or would like to try our CoreShell acids with your product, you can request a sample or get in touch.
Encapsulated Sucralose vs Un-Encapsulated Sucralose
At TasteTech we actively test our products to prove their unique qualities in applications. Testing means we can provide our customers with the highest level of technical information and support they require.
Over the last 25 years, our encapsulated high-intensity sweeteners (HIS) have been used by chewing gum manufacturers around the world to extend the chew time of their products.
Purpose and method
To better demonstrate the benefits of encapsulating HIS we decided to carry out a study. This study was specifically designed to show the difference in chew time between gum with encapsulated HIS and gum with un-encapsulated HIS.
In April 2017, we conducted a blind study using our trained internal tasters to determine the effect of encapsulated HIS on chew time. Our internal tasting panel is experienced in tasting gum, having carried out many previous tests.
For this study, the tasting panel calibrated their perception of sucralose using ten samples of water, each sweetened to a different level using a 0 – 10 scale. This ensured their responses were based on identical sweetness levels. They were then given a number of gums each with a unique reference and asked to chew one every 24 hours, and record the end time when they no longer perceived any sweetness in the chewing gum.
Results
Observation
The results of this small study confirmed that encapsulating high-intensity sweeteners (sucralose in this study), extends the perception of sweetness in chewing gum. It is clear from this study that the perception of sweetness is extended when encapsulated sucralose is used as a chewing gum sweetener.
Free sample
Sucralose is just one of the high-intensity sweeteners that TasteTech offers. To request a sample of any of our HIS please click here or use the form below.
A Guide To Using Encapsulated Sorbic Acid In Sliced White Bread
Sliced bread is an ever-popular bakery product, but it is prone to rapid microbial growth due in part to a relatively high-water activity. It also has an increased microbial load as a result of the slicing process. Our flagship preservative SorbicPlus (an encapsulated Sorbic Acid) can be used with or without other preservatives to help reduce microbial stress and prevent premature spoilage.
We carried out shelf life trials to provide information to customers who might be considering SorbicPlus for use in their formulations. We’ve included a guide on expected mould free shelf life (MFSL) for a range of dosage levels, as well as a fermentation rate guide.
Method
We tested SorbicPlus and calcium propionate (CP) in a range of dosage levels, both independently and in combination. These were added to a standard white bread formulation (aW-0.98, pH 5.3-5.5). The 400g samples were sliced, sealed, incubated at 20˚C, and checked every day for mould growth. 40 samples (2 x 20) were baked for each treatment. The MFSL is the point at which at which ≥5% of the samples in each treatment have expired due to the presence of mould.
Yeast levels were adjusted for each treatment to ensure the dough pieces proved to reach a template in approx. 55 mins.
Results
The table below shows the minimum MFSL values for the range of preservatives used in this trial.
SorbicPlus
Calcium Propionate
SobicPlus & Calcium Propionate
0.2%
7 days
Not Tested
9 Days
0.3%
9 days
6 days
17 days
0.4%
10 days
7 days
>30 days
0.5%
10 days
9 days
Not Tested
The graph shows the addition of yeast which was required to ensure a fermentation time of 55 mins.
Shelf life data
Discussion
The amount of yeast required to prove bread dough in 55 mins varied significantly between treatments and the amount of preservative added. We observed the lowest yeast usage in the samples prepared with SorbicPlus only. This is because the barrier materials used in SorbicPlus ensure that the yeast can ferment optimally, so extra yeast isn’t required.
The calcium propionate used in this trial was not encapsulated, which accounts for the large amount of extra yeast required when using this preservative. Blends of SorbicPlus and calcium propionate generally required the highest yeast additions to ensure a 55 min prove time. However these blends also contained the highest levels of preservative overall.
MFSL results indicated that, weight for weight, SorbicPlus is a more effective preservative than calcium propionate. A 0.3% dosage of SorbicPlus achieved the same MFSL as 0.5% of calcium propionate, while using 50% less yeast. Increasing levels of SorbicPlus past 0.4%, in this trial did not increase the MFSL.
The longest shelf life was achieved when using a combination of SorbicPlus and calcium propionate. This is likely due to the increased levels of preservative and the fact that the two preservatives, when used together, can provide mould resistance over a broader microbial spectrum.
Conclusion
SorbicPlus, when compared to calcium propionate weight for weight, allowed an increase in MFSL while decreasing yeast usage.
The greatest extensions in MFSL shelf life were made using a combination of SorbicPlus and calcium propionate.
The shelf life results seen in this trial are likely to vary depending on factors such as formulation, processing, bakery hygiene, packaging and storage conditions.
The dosage rates used in this trial are for the purposes of information only. Maximum permitted levels of additives vary for different bakery products depending on the country/region. It is important to check local regulations to ensure these are adhered to.
SorbicPlus and pH
Sorbates operate over a wide pH range, and are effective preservatives at approximately pH 6.5 or below. Most yeast leavened bakery products have pH values within this range, and so will not require pH control for SorbicPlus to function. However, lower pH values can often result in an increase in efficacy. If possible, reducing the pH value of the product using SorbicPlus may result in an increased mould free shelf life, so this should be considered for longer life products.
Follow the links below to find out more about our range of preservatives.
Comparing Encapsulation Technology Effects on Chewing Gum Acid
TasteTech has a range of encapsulates that provide different advantages for different applications. For example, our encapsulated high-intensity sweeteners help to extend the chew time of gum. Our chewing gum acid range includes Matrix Particle and CoreShell technologies, which have different benefits depending on the type of gum being made. To demonstrate this, we compared Matrix and CoreShell encapsulates against a commercially available fluid bed encapsulation system.
TasteTech’s Matrix Encapsulation system encloses one or more active ingredients within an insoluble barrier material. This produces a tiny, hydrophobic particle that can withstand a high degree of stress. In gum, this means that each chew releases another small particle of the active material, thus prolonging the effect.
On the other hand, our CoreShell technology wraps each particle of the active material in a barrier layer, giving a more intense burst without the longevity. We compared these two methods against Fluid Bed encapsulation, which results in a central mass of active ingredient surrounded by a coating of barrier material.
The objective of this study was to determine whether the three encapsulation systems produced notably different effects in a sugar-free gum. We wanted to determine how the encapsulates affect the texture of the gum, the perceived length of time the chewing gum acid was noticeable, and the release profile throughout the chew.
Method
Three batches of unflavoured, unsweetened sugar-free gums were made with an equal amount of citric acid. These were then presented to a trained tasting panel (n=13), who commented on length of acid perception, gum texture and acid release profile. The tasting panel was required to chew one gum a day for three consecutive days. Each participant was asked to chew the gum at a speed of 50 chews a minute.
Results
The majority of participants thought that TasteTech’s Matrix Particle encapsulation system produced the longest perceivable acid. The encapsulation effectively delays and controls the release of chewing gum acid throughout the chew, resulting in a delayed perception followed by a low continuous release of acid for an average of 6 minutes 43 seconds. This type of encapsulation is perfect for a flavour modulator in fruit flavoured chewing gum, as it will enhance the flavour and allow the gum to last longer.
Due to the initial delay in acid perception, TasteTech recommends using a combination of unencapsulated acid and encapsulated acid to achieve the high initial acidic impact followed by the prolonged acid perception. TasteTech’s CoreShell encapsulated citric acid provides instant acid perception with a high initial spike that drops off quickly. This acid loses its potency after 90 seconds and becomes unperceivable after an average of 3 minutes 42 seconds.
Finally, Fluid Bed encapsulated 80% citric acid sits between TasteTech’s two encapsulation systems. It doesn’t last as long as the Matrix Particle and it doesn’t produce the same high impact as the CoreShell. It provides a medium-high impact that lasts on average for 5 minutes 42 seconds.
Read the full chewing gum acid comparison study
This is just an extract from our full report, which goes into more detail. To see the full study simply fill out the form below.
TasteTech’s flagship preservative is SorbicPlus, an encapsulated sorbic acid that provides amazing benefits to bakers, whilst protecting bread from mould for up to 30 days.
Modern consumers want a high quality, long-lasting loaf of bread. Global pressure to reduce food wastage also means that controlling mould growth is an important factor when formulating a product.
Sorbic acids are a widely used group of preservatives, exhibiting impressive anti-fungal properties. Despite being a highly-effective bakery preservative, sorbic acid is not used in yeast-leavened products due to its negative effect on the yeast itself. This reduces the rise and leads to a product with inadequate volume.
The main problem in relation to yeast-raised bakery products is that sorbic acid has such a profound negative effect on yeast activity that it cannot be used directly.
Encapsulation solves this problem!
Sorbic acid crystals are surrounded by a lipid barrier material, separating the sorbic acid from the rest of the mixture and allowing the yeast to function with minimal inhibition. During the baking phase, when the yeast has done its job, the lipid barrier material melts. This releases the sorbic acid into the product so it can function as an effective mould inhibitor.
In test…
SorbicPlus gave the best performance as a preservative when dosed at equal levels with granular 100% and 85% coated granular sorbic acids. Given that sorbic acid particles may have a specific sphere of influence, it is likely that the increase in number and distribution of SorbicPlus microspheres throughout the samples contributes to its superior performance as a mould inhibitor.
Modern cake making techniques use high levels of sugar, emulsifiers and humectants, which result in a soft eating quality for several weeks. However, the challenge is ensuring the cakes are microbiologically stable. To protect cakes from the premature growth of spoilage yeasts and moulds, preservatives such as potassium sorbate are often added. But additives of this kind are very pH dependent. For this reason, it can beneficial to add an acid such as malic acid or citric acid to control the pH level.
When added to a cake formula they will reduce the pH, but they will also begin to react rapidly with any leavening agents present. This reduces the leavening potential of the product during the baking phase, which leads to reduced volumes, poor eating quality and less product stability. By encapsulating the acid you can prevent this reaction taking place until the baking phase, resulting in a more stable product with increased volume.
To demonstrate the effectiveness of encapsulated acid in cakes, we devised a study using our encapsulated malic acid. This research emphasises the effectiveness of encapsulated malic acid as a means to balance pH in cakes. Higher inclusion rates reduce the pH of the final product to the optimum level, allowing the potassium sorbate to function normally. They also have a positive effect on the volume of both the batter of the cake and the baked product.
Read the full study
This is an excerpt from our Encapsulated Malic Acid Whitepaper. To read the full study, fill out the form below.
TasteTech’s encapsulated high-intensity sweeteners (HIS) are designed to produce longer lasting flavour in sugar free chewing gum. They can also improve consumer experience and even reduce costs.
Going the distance
Our encapsulated HIS have an insoluble barrier, delaying their release and extending the flavour throughout the chew. HIS release quickly in their unencapsulated because they are highly water-soluble. Also, as the consumer chews the gum, all the sweetener is released in one go. Our matrix particle encapsulation technique is designed to extend the release of HIS. Not only is the encapsulation barrier insoluble, but each particle has multiple pockets of the active ingredient inside, meaning that each chew releases another burst of sweetness.
Working together
We believe that the ideal customer experience is an intense burst of flavour that lasts. To achieve this, we recommend using a combination of free and encapsulated sweeteners. The free sweeteners give a burst at the start of the chew, before the encapsulated sweeteners get to work, providing a longer-lasting sweetness and flavour. The graph below compares the sweetness intensities over time of gum made with free, encapsulated and a combination of the two.
As you can see the free sweetener in blue has an intense impact from the very start then trails off rapidly, whereas the encapsulated sweeteners in pink show a gradual rise that lasts far longer. We believe that the green line, which represents the blend of free and encapsulated sweeteners, shows the best results. It starts with a high-intensity burst that comes from the free sweeteners but doesn’t have the rapid decline due to the steady release of the encapsulated HIS meaning the gum tastes great from start to finish.
The right levels
Encapsulation isn’t the only way that gum manufacturers try to extend the chew time of their gum. Many choose to dose unencapsulated HIS up to the legal limit. Unfortunately, as free sweeteners are highly soluble they flood the taste buds with sweetener. In fact, the maximum EU legislative amounts for some sweeteners can be higher than the amount people perceive, so dosing them at the legal limits results in sweetener being wasted. Avoiding this wastage is an effective way to potentially reduce costs in manufacturing.
Teaming up
Alongside encapsulation and dosing, another technique for getting the best out of HIS is blending sweeteners together to further enhance flavour perception. The industry standard blend of Aspartame and Acesulphame K has been shown to improve the perceived sweetness in the gum by more than the sum of its parts. This blend is just one that’s available and making a unique blend could be a smart way for manufacturers to make their gum stand out from the crowd.
Stick around
There are many techniques and skills for keeping consumers brand loyal and ensuring they come back time after time. Using blends of different sweeteners as well as a mix of free and encapsulated means manufacturers are doing everything they can to make their gum stand out. No matter the technical sweetness level, the blend of sweeteners used or the dosing limit, the consumers’ perception is the crucial factor.
For more information on our High-Intensity Sweeteners, click here.
To read our whitepapers and studies, fill out the form below.
Fig 1. The release of TasteTech's 50% encapsulated caffeine
1 of 2
Fig 2. The release of the competitors 60% encapsulated caffeine
2 of 2
Coreshell study 2021 - Malic results-01
1 of 2
Coreshell study 2021 - Citric results-01
2 of 2
Preservatives Shelf Life Testing Sorbic - TasteTech-01
1 of 3
Preservatives Shel Life Testing Cal Pro - TasteTech-01
2 of 3
Preservatives Shelf Life Testing Combined - TasteTech-01-01
3 of 3
Automatic bakery muffins production line on conveyor belt equipment machinery in factory, industrial food production.
1 of 2
madeleins
2 of 2
Manage Cookie Consent
To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behaviour or unique IDs on this site. Not consenting or withdrawing consent may adversely affect certain features and functions.
Functional
Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes.The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
Due to the initial delay in acid perception, TasteTech recommends using a combination of unencapsulated acid and encapsulated acid to achieve the high initial acidic impact followed by the prolonged acid perception. TasteTech’s CoreShell encapsulated citric acid provides instant acid perception with a high initial spike that drops off quickly. This acid loses its potency after 90 seconds and becomes unperceivable after an average of 3 minutes 42 seconds.
Our encapsulated HIS have an insoluble barrier, delaying their release and extending the flavour throughout the chew. HIS release quickly in their unencapsulated because they are highly water-soluble. Also, as the consumer chews the gum, all the sweetener is released in one go. Our matrix particle encapsulation technique is designed to extend the release of HIS. Not only is the encapsulation barrier insoluble, but each particle has multiple pockets of the active ingredient inside, meaning that each chew releases another burst of sweetness.
