Search results

TasteTech’s CR100 process enables flavourings and ingredients to be microencapsulated as free‐flowing powders and then released on a controlled basis during the food manufacturer’s process when the conditions are right. CR100 utilises carrier materials which have been tailored to suit the end foodstuff into which the flavouring or ingredient is to be added. The flavouring and ingredient components are injected inline prior to mixing and atomisation. The CR100 process does not require high drying temperatures and consequently the expensive top notes of the flavour or active components of the ingredient are not lost through the process. TasteTech have applied their CR100 process to many key ingredients including sodium bicarbonate, peppermint oil, sodium diacetate and many spices.

Aarhus Kommunes Biblioteker (Teknisk Bibliotek), Ingerslevs Plads 7, Aarhus, Denmark. Representative: V. NEDERGAARD PEDERSEN (Librarian).