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Encapsulated Ingredients Market Segmented By Flavors, Carbohydrates, Proteins, Lipids Ingredients
Encapsulation is a process which is used to entrap the active agents along with a carrier material. It is a useful tool to improve the delivery of bioactive molecules and living cells into foods. The materials used to encapsulate should be food grade, biodegradable, and should be able to form a barrier between the surroundings and the internal phase.
Among all the encapsulation materials, the widely used material in the food industry is polysaccharides. Sometime protein and lipids are also used for encapsulation. The encapsulation of food products help limit the rate of degradation.
Food encapsulation is a process used to cover the individual ingredient particles with an external coating for protection from various environmental factors. It is often used to provide uniform taste, color, smell, increase in the shelf life, improve the taste and protect the ingredients against harsh conditions such as heat.
Encapsulated ingredients are certain types of ingredients which are added along with certain active components. These encapsulated ingredients help preserve those ingredients for a longer time and protects from harmful conditions.
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The encapsulated ingredients are usually obtained through a process called as spray drying in the food industry. The spray drying technique is widely used for making encapsulated ingredients as it is flexible, continuous, but more important an economical operation. Most of encapsulated ingredients are spray-dried ones, rest of them are prepared by spray-chilling, freeze-drying, melt extrusion and melt injection.
Molecular inclusion in encapsulated ingredients and liposomal vesicles are more expensive technologies, and therefore, less exploited. Encapsulated ingredients are used to mask unpleasant feelings during eating, such as bitter taste and astringency of polyphenols. Also, there are other reasons to use encapsulated ingredients such as to prevent reaction with other components in food products such as oxygen or water.
In addition to the above, encapsulated ingredients may be used to immobilize cells or enzymes in food processing applications, such as fermentation process and metabolite production processes.
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Some of the market participants operating in the global Encapsulated Ingredients market identified across the value chain include TasteTech Ltd, Givaudan SA, Sensient Technologies Corporation, Balchem Corporation, International Flavors & Fragrances Inc., BASF SE, Symrise AG, Appvion, Inc., AVEKA Group, Firmenich International SA and Koninklijke DSM N.V., among the other emulsifier enhancer manufacturers.
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In June 2017, Balchem Corporation acquired Innovative Food Processors, Inc. (IFP). IFP is a regional manufacturer of agglomerated encapsulated ingredients in North America. The objective of this was to integrate expertise solutions of IFP in the encapsulated ingredients research with the company’s expertise.
Increasing demand for natural ingredients and clean label products is a key concern for manufacturers. This has led to the development of novel products such as encapsulated ingredients in order to cater the specific needs of consumers such as high quality, safety, natural origin, long shelf life and pleasant appearance with an effective after-taste. Also, the increasing demand for fortified and convenience foods has compelled manufacturers to explore encapsulation techniques across these sectors, which is further expected to bolster the growth in demand for encapsulated ingredients in the near future.
The report is a compilation of first-hand information, qualitative and quantitative assessment by industry analysts, and inputs from industry experts and industry participants across the value chain. The report provides in-depth analysis of parent market trends, macro-economic indicators, and governing factors, along with market attractiveness as per segment. The report also maps the qualitative impact of various market factors on market segments and geographies.
