COATED MINERAL FOOD ADDITIVES
To make it perfect!
We bring qualÂiÂty to the point! Our surÂface treatÂed minÂerÂal raw mateÂriÂals offer indiÂvidÂual soluÂtions for your food proÂducÂtion. The funcÂtionÂal surÂfaces, creÂatÂed by coatÂing with fats offer a wide range of appliÂcaÂtions. Whether for frozen prodÂucts, dairy prodÂucts, in meat and fish prodÂucts or vegÂeÂtarÂiÂan and vegÂan food: Our coatÂed prodÂucts can be used in all areas of the food indusÂtry and help to achieve a perÂfect result.
CoatÂed minÂerÂals bring a numÂber of attracÂtive advanÂtages for your proÂducÂtion processÂes. In addiÂtion to many improveÂments such as pouraÂbilÂiÂty, maskÂing of odor or taste or dust reducÂtion, probÂaÂbly the most imporÂtant arguÂment in favor of coatÂed raw mateÂriÂals is the tarÂgetÂed conÂtrol of their release. Based on the indiÂvidÂual comÂpoÂsiÂtion of the coatÂing, it is posÂsiÂble to deterÂmine when this starts at a selectÂed point in time withÂin the proÂducÂtion process, e.g. under the influÂence of heat.
Advantages of coating:
BetÂter conÂtrolled release of active ingreÂdiÂents (retardÂed delivery)
AvoidÂance of undeÂsirÂable chemÂiÂcal reacÂtions in subÂstance mixtures
MaskÂing of undeÂsirÂable taste and odor of base materials
Improved flowaÂbilÂiÂty
AvoidÂance of dust forÂmaÂtion in the proÂducÂtion process
Improved free-flowÂing and tarÂgetÂed dosÂing capaÂbilÂiÂty of substances
ProÂtecÂtion of prodÂucts against moisÂture and oxidation
Improved storÂage stability
We offer a range of coatÂed minÂerÂals. CoatÂing mateÂriÂals are mostÂly hard fats with difÂferÂent meltÂing points and mono- and diglycÂerides of ediÂble fatÂty acids (E471). The base and coatÂing mateÂriÂals can be recomÂbined and reweightÂed so that we can offer indiÂvidÂuÂalÂly taiÂlored soluÂtions. You deterÂmine when and where the minÂerÂal is released.
Coated products and their applications:
MalÂic acid 7030 P | BakÂery, Confectionery |
CitÂric acid 7030 P | BakÂery, Dairy prodÂucts (e.g. ice cream) |
SorÂbic acid 7030 P | BakÂery |
CitÂric acid 9010 P | BakÂery, Confectionery |
MalÂic acid 9010 P | BakÂery, Confectionery |
CalÂciÂum lacÂtate 5‑hydrate 6040 P/MDG | Sausage proÂcessÂing |
Our coatÂed acids optiÂmize the taste and strucÂture of your conÂfecÂtionery & bakÂery prodÂucts. Your prodÂuct always reachÂes the desired qualÂiÂty and keeps it over time. This is espeÂcialÂly imporÂtant for sour sweets or baked goods with effect and decÂoÂraÂtion. The coatÂed acid disÂsolves in the dough only under the influÂence of heat and delays the lowÂerÂing of the pH valÂue in the dough. The propÂerÂties of flour or gluten are not affectÂed and a clean dough proÂcessÂing is always guaranteed.
With the supÂport of coatÂed food addiÂtives, you bring the prodÂuct qualÂiÂty to the point! The coatÂed malÂic acid intenÂsiÂfies the effect of your artiÂfiÂcial raisÂing agents (e.g. sodiÂum hydroÂgen carÂbonÂate) and preserÂvÂaÂtives (e.g. sorÂbic acid or calÂciÂum proÂpiÂonate). Once it has disÂsolved with a delay durÂing bakÂing, it has a supÂportÂing effect durÂing bakÂing and the storÂage period.
And the coatÂed citÂric acid is simÂply indisÂpensÂable as a freshness-“booster” on salty snacks!
The advanÂtage of coatÂed sorÂbic acid is that its effect as a preserÂvÂaÂtive is only released durÂing bakÂing and is evenÂly disÂtribÂuted in the finÂished prodÂuct. It does not inhibÂit or inacÂtiÂvate natÂurÂal ripenÂing processÂes by microorÂganÂisms. OthÂer advanÂtages: The natÂurÂal leavÂenÂing agents, essenÂtial yeasts and enzymes, do not sufÂfer stress from immeÂdiÂate acidÂiÂfiÂcaÂtion or excesÂsive reducÂtion of pH valÂue due to the delayed release.
With calÂciÂum lacÂtate, MagÂneÂsia 7227, we offer a coatÂed raw mateÂrÂiÂal that is sucÂcessÂfulÂly used in meat proÂcessÂing indusÂtry. It is mainÂly used as an acidÂiÂty regÂuÂlaÂtor. CalÂciÂum lacÂtate is derived from lacÂtic acid and is approved as food addiÂtive E327 for all foods that may conÂtain addiÂtives. Unlike lacÂtic acid, calÂciÂum lacÂtate has litÂtle or no effect against microorÂganÂisms. The ripenÂing process is not inhibÂitÂed. More inforÂmaÂtion can be found in our specification:
Magnesia 7227
CalÂciÂum lacÂtate
5‑hydrate, (appr. 60 %)
(E 327), coated
We will be hapÂpy to advise you on our coatÂed qualÂiÂties and explain how the perÂfect effect can be impleÂmentÂed in your proÂducÂtion process.
Contact us now
OlivÂer Stapelfeldt and the Food team supÂports you with techÂniÂcal know-how and finds taiÂlor-made soluÂtions for your prodÂuct idea. Also ask for detailed inforÂmaÂtion about specÂiÂfiÂcaÂtions, safeÂty data sheets or mateÂrÂiÂal samÂples.