TasteTech Encapsulation Solutions – Controlled Release Flavourings and Ingredients

TasteTech Encapsulation Solutions – Controlled Release Flavourings and Ingredients

October 14, 2019 0 By Ewald Bahringer


For me, the best thing about TasteTech and the thing I enjoy most is the wide variety of things we do here. We’re involved in lots of different industries. We have lots of different products. And it’s great to get involved in so many different areas in TasteTech. TasteTech specialises in encapsulation. Encapsulation is really an advantage that we look to introduce for customers and it’s trying to make a barrier between the active material and really making sure that it works in the end application. We operate in two main areas– food flavouring and food ingredients, and, ultimately, we’re here to deliver those materials at the right time for our customers. We have materials that are deliberately waterproof, or sometimes more water soluble and it really depends on what the customer needs. Primarily, we have two waterproof particles or matrix particle in the core shell. The matrix particle is there to really delay the release of a water soluble material, and we also have a core shell, which is effectively a thinner coating of waterproof material. On the other side of our business, if we’re making things water soluble, one of our key focuses these days is Flavour8. That’s where we make a water soluble matrix that completely traps an aroma, and that delays the release of aroma when it’s required. TasteTech specialises working with chewing gum manufacturers. Our encapsulation is primarily designed to increase the chew time of chewing gum, and the way we achieve longevity in chewing gum is to make these products more water resistant, and that means that the sweetness lasts longer and the juice in this from the acidity lasts longer, as well. The bakery industry TasteTech offers several encapsulation products. We do work with food additives and these functional materials such as SorbicPlus. SorbicPlus is an excellent preservative, so much so that it will actually affect the yeast. So our encapsulation is designed to ensure the bakery product works really well at the factory but delivers a great shelf life needed at the end consumer. One of our focuses at the moment is with the chocolate industry, and we’re finding that flavour8 that traps our aromas actually partitions the strong odours like peppermint away from the chocolate. This has several advantages for chocolate manufacturers. It’s there and released only when it comes into contact with water, which is really when people consume the chocolate. You want to have different taste and flavour sensations. You want to build up quite a complex chocolate, and it gives someone true control over their confectionery. TasteTech works with several customers in the nutrition and sports nutrition area. We specialise in making a complete flavouring which relies on taste material such as sweetness working alongside the flavours that we produce and manufacture here. What we have to get right is the balance of the product for the end consumer, and in the nutrition market, this can be particularly challenging because certain nutrients are usually quite bitter and not very palatable. What we do at TasteTech is we encapsulate that product, which means you’re not tasting it when you’re consuming it.