Microencapsulated Acidity Regulators
PRODUCTS
Microencapsulated Acidity Regulators
The International Food Code Commission defines acidity regulators as “substances that change or control the acidity or alkalinity of foods“. But you might also hear them called pH control agents or acidulants. They have such a broad range of applications in the food industry that it’s practically endless! Let’s take a closer look at some of their main uses:
- Acting as a Sterilization Aid,
- They help preserve foods and prolong shelf life,
- By forming chelates with metals like iron and copper, they prevent fats from turning rancid and fruits from browning,
- Ensuring Product Standardization,
- They improve the sweetness and flavor of foods, adding the right amount of tartness to create desired tastes,
Each tiny particle of acidity regulators is covered with dozens of thin layers of oil using microencapsulation technology. This clever method delays the reaction of the acids. For instance, when raw acids are added directly to dough, they can hinder the formation of the gluten matrix, affecting dough development. But our oil-coated encapsulated acids act as if they’re not even there when added to the dough, allowing it to rise beautifully without any trouble—until it hits the oven. Once in the oven, the heat melts the oil coating, and our acids spring into action, regulating the pH and acidity just when they’re needed. This not only enhances the solubility of preservatives in the recipe but also contributes directly to a longer shelf life through a lower pH.
The most critical aspect of microencapsulated products is the strength and quality of the encapsulation technology. This ensures that the capsules release at the perfect moment—not too early, not too late.
The microencapsulated acids we represent are products of the most advanced and cutting-edge technology in the field.
Encapsulated Citric Acid
Encapsulated Malic Acid
