Page 28 - FMT_02_Feb 2020_CS6.indd

Ingredients

processing technique that produces DG plating agent can plate up to 70 likelihood of greater appeal among
a porous starch. Derived from nature, grammes of liquid, delivering far retailers and customers alike.
this versatile ingredient requires no more than traditional carriers such
special equipment and can be used as maltodextrin. A BURST OF FLAVOR
The rising need for effi cient fl avor
in existing mixers and blenders. As a result, manufacturers can encapsulation of high value-added
Due to the non-gelatinized and produce highly concentrated, active ingredients looks likely to continue in

unique granular structure of porous and vibrant flavors in small volumes line with the trend for wider-ranging

corn-based plating agents, they of powder, leading to lower cost-in- food flavors. Consumer and market
can be used to carry high-fl avor use and reduced packaging costs. preferences now lean towards
concentrations. They can also more simple labelling and minimal

flow freely through processing Coupled with this is a desire for processing, while delivering that
equipment and mix evenly into food a move towards nature-based all-important intensive fl avor burst.
and beverage recipes, even when versus syntheic extracts, to reduce The selection of an appropriate and
using thick liquids such as honey the volume of chemicals used in effective process will depend on the
and chocolate syrup. food production. The more widely compounds, storage and onward
known maltodextrin, often requires processing techniques to be used.
Naturally sourced from waxy corn, the addition of silica dioxide to Working with a partner that can

plating agents such as Ingredion’s produce a good flow of powder. But help navigate the different methods
N-ZORBIT™ 2144 DG enable food with consumers demanding more and ingredients available will help
producers to create uniformly natural, simple and recognizable manufacturers to capitalize on this
blended, flowable powders which ingredients, there has been a trend growing market opportunity.

streamline the formulation process. in flavor houses and manufacturers

The unique, porous structure seeking to move away from using *Innova Market Insights: Top
increases the surface area exposed silica dioxide. In fact, the percentage 10 Trends 2019

to liquids, facilitating and improving of flavored snack new product
absorption and delivering a plating launches featuring a ‘no additives /
capacity as high as 40 percent. This preservatives’ label claim in Europe,
means 100 grams of N-ZORBIT™ 2144 rose by 60% (in the period H2 2017-
H2 2018).

Incorporating ingredients such as
N-ZORBIT™ 2144 DG plating agent,
which does not require the addition of
silica dioxide to optimize the fl ow of
the powder, manufacturers can meet
consumer desire for a simple and
clean label declaration. The product
can be listed as ‘glucose syrup’ on
food labels across Europe, the Middle
East and Africa, increasing the

Food Marketing & Technology 28 February 2020