Moisture control – Abstracts – Brief Article
Sugar and salt are the basics for adding flavor and texture to all types of products, but have always presented food manufacturers with problems that affect taste, appearance and shelf life of products. Untreated salt will attach yeast and protein structures, preventing proper development; both salt and sugar are subject to absorption of moisture, resulting in lumping and poor chohesion. Taste Tech has developed microencapsultaed salts and sugars that are protected from these problems, trapping individual grains in a microfilm of hardened vegetable oil with a controlled release mechanism and preventing untimely interactions, which reduces cost and waste. TasteTech’s products can be tailored to suit different requirements. TasteTech, www.tastetech.co.uk
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