Today's consumers expect beverages and powders that deliver great taste, functionality and convenience. At the same time, manufacturers face increasing challenges protecting sensitive flavors and active ingredients during processing and throughout shelf-life.
Flavor encapsulation through spray drying helps convert liquid flavors and oils into stable powders, improving protection against oxidation, moisture and flavor loss while ensuring excellent performance in the final application avoiding stickiness, poor flowability and processing inefficiencies.
Cargill’s flavor encapsulation solutions: Deliver powders bursting with flavor and functionality
Cargill’s encapsulation solutions combine n-OSA starches (C*EmCap® and EmulTru), maltodextrins and dried glucose syrups to create robust carrier systems that help customers develop flavorful, shelf-stable and easy-to-process beverage powders:
- n-OSA starches (CEmCap® and EmulTru): Provide great emulsification and stabilization of flavor oils.
- Maltodextrins: Support film formation, flavor retention and powder stability.
- Dried glucose syrups: Enhance oxidation stability and improve spray-drying efficiency.
The Cargill advantage: Creating powders packed with flavor and functionality
- Protect flavor
- Improve stability
- Enhance powder performance
- Increase manufacturing efficiency
- Deliver cost-effective and reliable solutions
Cargill's flavor encapsulation solutions can help bring your next powder beverage innovation to life:
Beverage powders & instant drinks
Functional beverage powders
Nutritional & fortified beverages
Cargill, your partner for co-creating growth in Beverages
Leverage our passionate beverages experts with deep ingredient, application, and category knowledge. We’re here to support you by developing and testing fully integrated solutions that deliver consumer-pleasing beverages.