IFP Supports Food Industry by Introducing New Lines of Encapsulated Food Ingredients Free From Partially Hydrogenated Oils
06 Jul 2015 --- Innovative Food Processors, Inc. in response to the long awaited FDA ruling requiring food manufacturers to remove Partially Hydrogenated Oil ingredients from products, recently rolled out a variety of encapsulated food ingredients to replace those that formerly utilized PHO coatings to provide improved freeze-thaw performance.
Within the FDA's three year phase-out, food manufacturers must seek out and reformulate products, while keeping sensory profiles and performance the same or better to meet consumer expectations. "Knowing that PHO reformulating was coming, IFP developed several new coating systems, so we are very confident in the performance of our proven Non-PHO coating systems," said Walt Zackowitz, Marketing Director of Specialty Ingredients for IFP. "These new specialty ingredients will allow functional food and nutrition formulators to confidently move to Non-PHO encapsulated ingredients and ensure meeting quality and performance standards."
IFP's Non-PHO encapsulated ingredients include, but are not limited to, encapsulated minerals and acidulants such as Salt, Citric, Fumaric, Malic and Tartaric Acids, encapsulated nutraceuticals such as Caffeine, and Ascorbic Acid and encapsulated Sodium Bicarbonate,. IFP's Non-PHO coating systems can be applied to almost any dry, free-flowing food or supplement ingredient.
IFP is confident in the duplicate or improved performance properties of their proven encapsulated ingredient coating system. The coating system is enhanced by IFP's patented PrimeCAP encapsulation technology that applies microscopic multiple layers of coating – thinner and more elongated, to provide further enhanced performance properties into IFP's PrimeCAP ingredients.
