Encapsulated oils and oleoresins
When creating flavour blends, we use various spice extracts, oleoresins and essential oils. It is well known that ground spices and herbs tend to lose their aromatic substances, and with them the aroma and therefore the taste of a functional blend or finished product. All aromatic substances are volatile, which means they easily evaporate from the surface of a product. The faster they evaporate, the less the finished product smells. All aromatic substances are chemical compounds that take part in various chemical reactions. Interacting with each other, they change their chemical structure, and as a result the taste of the product changes.
Science has found a way to “hide” aromatic substances inside shells. These valuable substances no longer come into contact with air and do not oxidise. They do not react with other ingredients. The stability of the taste and aroma of the finished product increases. Aromatic substances are now released from the product while it is being eaten, not when the package is opened. The taste of the finished product becomes fuller and richer. Science went further and learned to change the composition of the shell, which made it possible to obtain flavours suited to specific types of products. We call them encapsulated oleoresins, aromatic oils and flavourings. This new form of encapsulated aromatic ingredients has allowed flavourists to solve an important task: keeping the flavour composition of a product unchanged throughout its entire shelf life.
Keeping up with the times and working to improve the quality of their products, our client became interested in the new encapsulated ingredients. We, in turn, can now offer encapsulated oleoresins and essential oils of spices and herbs. Direct supplies from India allow us to offer high-quality ingredients at a reasonable price. The encapsulated oleoresins and spice oils are produced by the world-renowned company “AKAY Flavours & Aromatics Pvt. Ltd”. Its processing plant and the plantations where the raw materials are grown are located in Kerala, the southernmost state of India, whose climate is the most favourable for growing spices and allows them to ripen fully.
Keeping up with the times and working to improve the quality of their products, our client became interested in the new encapsulated ingredients. We, in turn, can now offer encapsulated oleoresins and essential oils of spices and herbs. Direct supplies from India allow us to offer high-quality ingredients at a reasonable price. The encapsulated oleoresins and spice oils are produced by the world-renowned company “AKAY Flavours & Aromatics Pvt. Ltd”. Its processing plant and the plantations where the raw materials are grown are located in Kerala, the southernmost state of India, whose climate is the most favourable for growing spices and allows them to ripen fully.
AKAY has carried out many studies comparing the organoleptic qualities of natural spices, oleoresins and essential oils with encapsulated ingredients. The company's laboratory has developed an advanced encapsulating emulsion into which flavour substances are introduced. This method can be used to encapsulate various biologically active, chemical and pharmaceutical components. The innovative encapsulation method is patented by the company.
The microencapsulation method ensures a high degree of encapsulation and retention of flavour substances by optimising every stage: preparation of the encapsulating emulsion, its homogenisation and spray drying. The flavour powders obtained this way have a particle size of 30–60 µm, which greatly affects their stability and shelf life. The undoubted advantages of the process are that it is continuous and inexpensive.
AKAY specialists note the high stability of the aromatic substances in encapsulated oleoresins and oils compared with conventional oils and oleoresins. One of the studies compared encapsulated coriander oil with coriander oil produced by conventional technology after both had been stored for one year at the same temperature. The packaging was left open as a provoking condition, imitating real conditions in a blend production shop.
The microencapsulation method ensures a high degree of encapsulation and retention of flavour substances by optimising every stage: preparation of the encapsulating emulsion, its homogenisation and spray drying. The flavour powders obtained this way have a particle size of 30–60 µm, which greatly affects their stability and shelf life. The undoubted advantages of the process are that it is continuous and inexpensive.
AKAY specialists note the high stability of the aromatic substances in encapsulated oleoresins and oils compared with conventional oils and oleoresins. One of the studies compared encapsulated coriander oil with coriander oil produced by conventional technology after both had been stored for one year at the same temperature. The packaging was left open as a provoking condition, imitating real conditions in a blend production shop.
Today AKAY's modern plant produces encapsulated oleoresins and aromatic oils of black and white pepper, nutmeg and mace, coriander, ginger, cumin and other spices. We offer all of this to our clients, food manufacturers. It should be noted that using encapsulated ingredients in flavour and complex functional blends has improved the quality of our additives and made the aroma of each blend more stable. Manufacturers noticed better and more stable taste in their finished products. Consumers responded immediately to the improved organoleptic characteristics, and demand grew.
The high organoleptic qualities of encapsulated spices have led to their wider use in the blends produced by our company. They are the basis of the “F-Oleo” series of single spices: black, allspice, white and red peppers, nutmeg, coriander and cardamom, garlic and ginger, rosemary, cumin and others. Spice oleoresins are applied to a multi-component carrier system that effectively binds and retains the volatile compounds of essential oils, preventing their loss through oxidative spoilage and evaporation. We position these single spices as completely natural flavourings. The standard, controlled composition of “F-Oleo” fully preserves the flavour profile of the original notes. Their key difference from natural spices is microbiological purity and antibacterial and antioxidant activity.
The next step was creating flavour compositions for meat products, crisps and snacks, processed cheese, soups, convenience foods, sauces, ketchups and ready meals. The wide range of “F-Aroma” flavour blends is constantly extended with new developments from our laboratory. At our clients' request we have created compositions for traditional products, for example Doktorskaya, Russkaya, Molochnaya and Krakowska sausages, cervelat, bacon, Krasnodar sauce, pickled cucumbers, herbs, rassolnik, kharcho, smoked cheese and many others. The collection has been joined by trendy new blends: barbecue, wasabi, red caviar, Mexican flavour, teriyaki, satsebeli and tabasco sauces, salami with rum, Philadelphia rolls, pizza, salami salsa, cheeseburger, toffee, grilled steak, lobster, seafood cocktail, crab and an endless variety of other flavours of finished products, convenience foods, sauces and dishes produced all over the world.
Encapsulated oleoresins and aromatic oils are used in multifunctional additives for meat products. The phosphate group, together with stabilisers and taste and colour enhancers, forms the structure and texture of the product. The spice ingredients in the complex blend give the meat product its aroma and pleasant taste. The “F-Mix” range of blends is wide and varied and will satisfy the most demanding clients.
The next step was creating flavour compositions for meat products, crisps and snacks, processed cheese, soups, convenience foods, sauces, ketchups and ready meals. The wide range of “F-Aroma” flavour blends is constantly extended with new developments from our laboratory. At our clients' request we have created compositions for traditional products, for example Doktorskaya, Russkaya, Molochnaya and Krakowska sausages, cervelat, bacon, Krasnodar sauce, pickled cucumbers, herbs, rassolnik, kharcho, smoked cheese and many others. The collection has been joined by trendy new blends: barbecue, wasabi, red caviar, Mexican flavour, teriyaki, satsebeli and tabasco sauces, salami with rum, Philadelphia rolls, pizza, salami salsa, cheeseburger, toffee, grilled steak, lobster, seafood cocktail, crab and an endless variety of other flavours of finished products, convenience foods, sauces and dishes produced all over the world.
Encapsulated oleoresins and aromatic oils are used in multifunctional additives for meat products. The phosphate group, together with stabilisers and taste and colour enhancers, forms the structure and texture of the product. The spice ingredients in the complex blend give the meat product its aroma and pleasant taste. The “F-Mix” range of blends is wide and varied and will satisfy the most demanding clients.
In conclusion, let us explain in more detail the advantages of encapsulated spice and herb extracts compared with oleoresins and oils produced by traditional technology and with natural ground spices. Extracted essential oils and oleoresins in encapsulated form, obtained by spray drying, are free-flowing powders with a high content of aromatic substances. This form is very convenient in the production of finished products and functional blends. Traditionally produced oleoresins, by contrast, are viscous, and some are liquid, which makes it impossible to add them to minced meat or other food masses during processing.
Encapsulation helps preserve such extracts better: they can be stored at room temperature, and their shelf life increases to 2 years. The aromatic strength of the substances does not decrease. The extracts do not lose their aroma, unlike natural ground spices, which lose the strength of their aroma over time. Encapsulated spice extracts are standardised by their content of aromatic components and dissolve quickly in water, so they can be added to a wide variety of foods. In the production of encapsulated extracts the risk of microbiological and bacterial contamination is reduced to a minimum. This makes it possible to extend the shelf life of the finished product without losing its aromatic properties. Natural spices and herbs always have high microbial loads and microbiological contamination because of the way they are produced.
The achievements of modern science applied in industrial production take food technology to a new, higher level. They help reduce production costs without lowering the high quality of products, and even improve it through modern methods of processing raw materials and producing food.
Encapsulation helps preserve such extracts better: they can be stored at room temperature, and their shelf life increases to 2 years. The aromatic strength of the substances does not decrease. The extracts do not lose their aroma, unlike natural ground spices, which lose the strength of their aroma over time. Encapsulated spice extracts are standardised by their content of aromatic components and dissolve quickly in water, so they can be added to a wide variety of foods. In the production of encapsulated extracts the risk of microbiological and bacterial contamination is reduced to a minimum. This makes it possible to extend the shelf life of the finished product without losing its aromatic properties. Natural spices and herbs always have high microbial loads and microbiological contamination because of the way they are produced.
The achievements of modern science applied in industrial production take food technology to a new, higher level. They help reduce production costs without lowering the high quality of products, and even improve it through modern methods of processing raw materials and producing food.
10 July 2022
Author:
Chief Food Technologist
Anna Matveeva
Chief Food Technologist
Anna Matveeva