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Stabilising and protecting

A flavour as bright as its orange hue. A foamy pour with bubbles that last until the beverage is gone. A beverage with a nice colour and flavour in perfect balance. A pill that is easy to swallow and fast acting. That is the power of Ingredion Idea Labs™ Delivery Systems innovations. This effort helps you address consumer trends and solve your challenges of delivering such precious ingredients as flavours, fragrances and nutrients in consumer products, but also stabilise the different actives in their drinks.

Ingredion has built proprietary technologies around emulsification and encapsulation. They help you protect and stabilise your active ingredients in products from foods and beverages to personal, home and fabric care to supplements and medicines. These products answer the trends in superior quality and sensory experiences, affordability, and pure and simple. These products respond to consumer needs for superior quality, sensory experiences, pure and simple labels and all at an affordable price.

For example, with the quality and sensory-building capabilities of these technologies, colours can be brighter and flavours bolder. Foams and froths can add fun and sensorial appeal. Fragrances can endure throughout the full cycle of a product, such as detergents and fabric softeners that deliver lasting fragrances consumers associate with the scents of “home” and “clean.”

These cost-effective speciality ingredients enable you to deliver active components, like flavours and vitamins. They work in systems that present environmental challenges, such as high temperatures and the presence of oxygen during processing or shelf life. Ingredion’s ever-expanding toolbox of nature-based ingredients such as starches from corn, tapioca and potato, extracts and the quillaia tree enable you to conquer these challenges. You will also find new market benefits, from saving money to simplifying product labels and delivering hard-to-work-with nutritional ingredients in foods, beverages and supplements.

Deliver functionality and embed actives

With emulsification, the ingredients preserve the functionality and quality of final products—from dressings such as mayonnaise, which is essentially an emulsion of oil, egg, lemon juice and seasonings, to home care applications, such as body wash with fragrance oils. In soft drinks or vitamin waters, emulsifiers keep flavour oils or actives distributed uniformly throughout the beverage.

Encapsulants help you protect your active ingredients by embedding them in a powder and holding them in a matrix. Think powdered drink mixes and herb and spice blends—or even excipients that enable tableting of drugs and pharmaceuticals, such as vitamin tablets or prescription medicines. A capsule of antihistamine or soft-gel fish oil pill could use a protective coating that dissolves to release the ingredients once they are swallowed.

Innovating for tomorrow

We are pushing the boundaries of these technologies to see how they can be used in industrial processes such as plating and for delivery of ingredients to improve their functionalities. Ask us how we can help you stabilise and protect your active ingredients.

...for you and your consumers

Our scientists have developed a way to get efficiencies across your operation with PURITY GUM® Ultra high-efficiency emulsifier. This patented OSA starch allows you to create twice the beverage with the same amount of emulsion. This translates into savings across your operation, from storage to transportation. In addition, your manufacturing efficiency is optimised through PURITY GUM® Ultra emulsifier’s ability to disperse quickly without dusting, saving you time and clean-up.

This emulsifier works well in cloudy non-alcoholic or alcoholic beverages, including those with challenging actives, such as omega-3s, conjugated linoleic acid (CLA) and vitamins in weighted and non-weighted systems. You also can remove weighting agents and still have a highly stable system.

In the case of CAPSUL® encapsulant, a high-performance ingredient protects and delivers flavours, carotenoids, fatty esters, and vitamins to numerous types of products ranging from cocktails to bakery mixes and supplements.

We are innovating to create food emulsions with lower fat and fewer or no eggs. Ingredion’s N-CREAMER® 2230 starch,  for example, was developed to create more affordable mayonnaise and salad dressing recipes. This is just one of many advances in emulsification under way at Ingredion Idea Labs™ innovation centres.

With the global trend toward clean and simple ingredients, Ingredion has stepped up to develop one of the most efficient nature-based emulsifiers ever with extract from the quillaia tree. Q-NATURALE® emulsifier carries up to four times the oil load of traditional emulsifiers such as gum Arabic. Sustainably and organically farmed, this ingredient can deliver nature-based flavours and colours—even in clear beverages. What’s more, you can use it to get rid of chemical-sounding weighting agents such as brominated vegetable oil (BVO) and get a more appealing “free from” label.

Q-NATURALE® emulsifier recently won a 2015 Ringier Technology Innovation award in China, an award made in conjunction with Food Ingredients Asia.

One of the latest emulsification technologies from Ingredion is FOAMATION® foaming agents. These ingredients from sustainable quillaia create stable, lasting foams in a range of beverages from soft drinks to ciders. They even help increase overrun in frozen carbonated soft drinks, helping to make more money. Most of all, FOAMATION®  foaming agent creates a fun and memorable drinking experiences, giving you an edge in the market.

FOAMATION™ Q200 foaming agent

Develop natural beverages with rich foam or froth for memorable drinking experiences.

Discover FOAMATION® Q 200 foaming agents

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