COATED MINERAL FOOD ADDITIVES

To make it perfect!

We bring qual­i­ty to the point! Our sur­face treat­ed min­er­al raw mate­ri­als offer indi­vid­ual solu­tions for your food pro­duc­tion.  The func­tion­al sur­faces, cre­at­ed by coat­ing with fats offer a wide range of appli­ca­tions. Whether for frozen prod­ucts, dairy prod­ucts, in meat and fish prod­ucts or veg­e­tar­i­an and veg­an food: Our coat­ed prod­ucts can be used in all areas of the food indus­try and help to achieve a per­fect result.

Coat­ed min­er­als bring a num­ber of attrac­tive advan­tages for your pro­duc­tion process­es. In addi­tion to many improve­ments  such as poura­bil­i­ty, mask­ing of odor or taste or dust reduc­tion, prob­a­bly the most impor­tant argu­ment in favor of coat­ed raw mate­ri­als is the tar­get­ed con­trol of their release. Based on the indi­vid­ual com­po­si­tion of the coat­ing, it is pos­si­ble to deter­mine when this starts at a select­ed point in time with­in the pro­duc­tion process, e.g. under the influ­ence of heat.

Advantages of coating:

Bet­ter con­trolled release of active ingre­di­ents (retard­ed delivery)

Avoid­ance of unde­sir­able chem­i­cal reac­tions in sub­stance mixtures

Mask­ing of unde­sir­able taste and odor of base materials

Improved flowa­bil­i­ty

Avoid­ance of dust for­ma­tion in the pro­duc­tion process

Improved free-flow­ing and tar­get­ed dos­ing capa­bil­i­ty of substances

Pro­tec­tion of prod­ucts against mois­ture and oxidation

Improved stor­age stability

We offer a range of coat­ed min­er­als. Coat­ing mate­ri­als are most­ly hard fats with dif­fer­ent melt­ing points and mono- and diglyc­erides of edi­ble fat­ty acids (E471). The base and coat­ing mate­ri­als can be recom­bined and reweight­ed so that we can offer indi­vid­u­al­ly tai­lored solu­tions. You deter­mine when and where the min­er­al is released.

Coated products and their applications:

Mal­ic acid 7030 PBak­ery, Confectionery
Cit­ric acid 7030 PBak­ery, Dairy prod­ucts (e.g. ice cream)
Sor­bic acid 7030 PBak­ery
Cit­ric acid 9010 PBak­ery, Confectionery
Mal­ic acid 9010 PBak­ery, Confectionery
Cal­ci­um lac­tate 5‑hydrate 6040 P/MDGSausage pro­cess­ing

Our coat­ed acids opti­mize the taste and struc­ture of your con­fec­tionery & bak­ery prod­ucts. Your prod­uct always reach­es the desired qual­i­ty and keeps it over time. This is espe­cial­ly impor­tant for sour sweets or baked goods with effect and dec­o­ra­tion. The coat­ed acid dis­solves in the dough only under the influ­ence of heat and delays the low­er­ing of the pH val­ue in the dough. The prop­er­ties of flour or gluten are not affect­ed and a clean dough pro­cess­ing is always guaranteed.

With the sup­port of coat­ed food addi­tives, you bring the prod­uct qual­i­ty to the point! The coat­ed mal­ic acid inten­si­fies the effect of your arti­fi­cial rais­ing agents (e.g. sodi­um hydro­gen car­bon­ate) and preser­v­a­tives (e.g. sor­bic acid or cal­ci­um pro­pi­onate). Once it has dis­solved with a delay dur­ing bak­ing, it has a sup­port­ing effect dur­ing bak­ing and the stor­age period.

And the coat­ed cit­ric acid is sim­ply indis­pens­able as a freshness-“booster” on salty snacks!

The advan­tage of coat­ed sor­bic acid is that its effect as a preser­v­a­tive is only released dur­ing bak­ing and is even­ly dis­trib­uted in the fin­ished prod­uct. It does not inhib­it or inac­ti­vate nat­ur­al ripen­ing process­es by microor­gan­isms. Oth­er advan­tages: The nat­ur­al leav­en­ing agents, essen­tial yeasts and enzymes, do not suf­fer stress from imme­di­ate acid­i­fi­ca­tion or exces­sive reduc­tion of pH val­ue due to the delayed release.

With cal­ci­um lac­tate, Mag­ne­sia 7227, we offer a coat­ed raw mate­r­i­al that is suc­cess­ful­ly used in meat pro­cess­ing indus­try. It is main­ly used as an acid­i­ty reg­u­la­tor. Cal­ci­um lac­tate is derived from lac­tic acid and is approved as food addi­tive E327 for all foods that may con­tain addi­tives. Unlike lac­tic acid, cal­ci­um lac­tate has lit­tle or no effect against microor­gan­isms. The ripen­ing process is not inhib­it­ed. More infor­ma­tion can be found in our specification:

Magnesia 7227

Cal­ci­um lac­tate
5‑hydrate, (appr. 60 %)
(E 327), coated

View spec­i­fi­ca­tion

We will be hap­py to advise you on our coat­ed qual­i­ties and explain how the per­fect effect can be imple­ment­ed in your pro­duc­tion process.

Contact us now

Oliv­er Stapelfeldt and the Food team sup­ports you with tech­ni­cal know-how and finds tai­lor-made solu­tions for your prod­uct idea. Also ask for detailed infor­ma­tion about spec­i­fi­ca­tionssafe­ty data sheets or mate­r­i­al sam­ples.

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