Behind our Flavex Technology...

T E C H N O L O G I E S

LIQUID ENCAPSULATION TECHNOLOGY

U.S. Patent 5,690,990 NATURAL FLAVORS • SPICES • SEASONINGS • MARINATES • SMOKED FLAVORS • SWEETENERS COLORS • ANTIOXIDENTS • VITAMINS • NEUTRACEUTICALS

LIQUID APPLICATIONS MEAT • POULTRY • SEAFOOD • PREPARED FOODS • PHARMACEUTIAL • COSMETICS

• FLAVEX Protein Matrix Gel systems are three dimensional colloid gel matrixes that protect the delicate flavor or color profile in foods by reducing oxidation initiated from fat and oxygen in processed foods. The encapsulated flavor is physically separated from fat in the food system and protected throughout the cooking and cooling process. The colloid gel is also used for fat replacement in meat systems. • FLAVEX Matrix Gel encapsulated flavors and liquid spice application will give a more uniform distribution of flavor and prevent phase separation (oil and water).

• FLAVEX Matrix Gel systems are formulated with water and FLAVEX Colloid Polymers in a liquefier to form a stable colloid gel matrix. Core ingredients, one or more liquid flavors or dry spice mix blends, are added to the colloid gel matrix and mixed for a short cycle for uniform dispersion, and encapsulation. The encapsulated core ingredient is added back to the food, or non-food system.

• FLAVEX Matrix Gels and encapsulated core ingredients can be pumped on demand directly from liquefier or holding tank for further processing. Viscosities of the Colloid Gels are determined by percent water and Flavex encapsulator ingredient.

• FLAVEX Matrix Gel systems will also contribute significant fat reduction, improve products’ texture, and reduce moisture exudates in processed foods. OLEORESIN OF PAPRIKA MIXED IN WATER

OLEORESIN OF PAPRIKA IN “FLAVEX” COLLOID GEL

Oleoresin of flavors cannot be dispersed uniformly in water, low-fat or fat-free processed foods. In this picture, magnified 200 times, oleoresin of paprika was dispersed in water using a high sheer mixer. Oleoresin creams together and cannot be distributed uniformly in water, or low-fat food systems.

Oleoresin of paprika was dispersed in the “FLAVEX” Colloid Gel Matrix in very small particles, magnified 200 times. The oleoresin is protected by the colloid gel thereby reducing autoxidation of the flavors or colorant. The oleoresin particles are encapsulated in the gel matrix and insure a more uniform distribution in foods.

Attachments:

File	Description	File size
Patented	Cold Gel Liquid Encapsulation	5626 Kb