Coated additives

E & R Food Ingredients B.V. works together with Extrakta Strauss GmbH

Coated additives: the trick with encasing.

The principle is simple to explain: a carrier, e.g. salt, is provided with a coating, e.g. of fat, in what is incidentally a relatively sophisticated process in technical terms. What advantages does this have?

Let us take our salt example as a starting point: meat spiced with coated salt does not drain out. The casing prevents moistening effects. Only during preparation does the coating melt - and the salt is released. This is therefore ideal for pre-spiced meat products and many other things besides.

The coating of carrier substances:

  • facilitates the controlled release of active ingredients
  • prevents undesirable chemical reactions, e.g. in a mixture of materials
  • masks undesirable odours or aromas of substances
  • improves flowability and prevents fluffing
  • protects products against external influences, e.g. moisture
  • on the one hand, it prevents lumping, and de-mixing on the other
  • facilitates the dispersion of intensely active substances (e.g. spice extracts on carrier salt)
  • improves oxidation stability (e.g. in the case of vitamins)
  • intensifies the visual colour effect of colouring foodstuffs (e.g. paprika, or turmeric)
  • delivers useful additional functions (e.g. de-foaming)