Flavors & volatile compounds

Thermostable and long lasting flavors for food matrices

Our team has great experience and knowledge about the encapsulation of flavors and volatile compounds, increasing their stability and reducing their loss.

Encapsulation technology has been applied for:

Sweet flavors (yogurt, strawberry)
Herbal flavors (rosemary, oregano)

This technology can also be applied to other markets, such as textile industry and probiotics encapsulation.

SUCCESS STORIES BASED ON ENCAPSULATION TECHNOLOGY

Sab-Tech-HDB

Thermosensitive technologies that allow the release of aromas at different temperatures (70-250°C.)
Reduces the loss of aromas at high temperatures (food handling and baking) and increases their stability in food matrices.
Reduces the volatility of fragrances and other volatile substances.

LST-Fla-HDB

Mucoadhesive technologies that allow increasing the residence time of aroma in the mouth.
Controls the order of release of different types of mixed aromas.