)
)
RAPS Microencapsulation: protecting sensitive ingredients and controlling functional release
Are you looking for shelf-life extension, improved product stability and substantial cost savings? Join Patrick and team to find out more.
RAPS Microencapsulation in Bakery: reduce yeast and salt usage, extend shelf life through a controlled release of acids to manage the pH in product applications such as breads, tortillas, and baked goods.
RAPS Microencapsulation in Confectionery: solutions to reduce sugar inversion on sour gummies to maintain the 'zing', and help solve problems of hygroscopicity within confectionery products to extend shelf life and maintain quality.
RAPS Microencapsulation in Meat and Food Products: solutions to control ingredient release to achieve consistency in texture, structure and flavour across fresh and frozen products, snacks and food supplements.
In partnership with
