Encapsulation Starch

New HI-CAP100 modified food starch forms very stable oil-in-water emulsions and is recommended as a total replacement for expensive encapsulating agents such as gum arabic and gelatin. Derived from waxy maize, this product is especially suited for the encapsulation of flavors, clouds, vitamins, and spices at high oil loading levels. The encapsulation efficiency of this product gives superior results to traditional agents loaded at half the loading level. Performance improvements include higher initial oil retention, higher aged oil retention and less surface oil in the spray dried powder. Another significant benefit: HI-CAP100 starch resists oxidation remarkably well.

The fine particle size of the resultant emulsion leads to a reduction in losses during spray drying. The lower viscosity of this product permits the preparations of emulsions at higher solids. These can be spray dried at faster rates because there is less water to be evaporated so less energy and money are required. Another saving accrues from this product's excellent film forming ability. It reduces the losses of volatile active ingredients during spray drying and storage. Applications include dry beverage mixes designed to be reconstituted with water, bartender dry mixes, and bakery dry mixes such as cakes and cookies. Spray-dried clouds made with HI-CAP 100.

National Starch and Chemical Co., 10 Finderne Ave., P.O. Box 6500, Bridgewater, NJ 08807-0500. Tel: 800-797-4992; Fax: 732-417-5696.