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Maxx Performance Advances Its Proprietary Microencapsulation Technology
Ensures Quality Product, Extends Shelf Life, Taste and Odor Masking Without Compromising
The Nutritional Functionality of Key Raw Ingredients
April 28, 2011
ROANOKE, V.A. Microencapsulation allows individuals to extend the functional
capabilities of raw ingredients. Microencapsulation can be used to regulate
the specific time, temperature, and release of nutrients in the gastrointestinal
tract; including the release of active nutrients for precise delivery and active
nutrients and biologics at specific absorption sites. Microencapsulation can be
used to deliver nutrients in the true stomach of dairy cows to help enhance the
efficiency of milk production. According to Winston A. Samuels, Ph.D., Maxx
Performance Founder and CEO in the April edition of Nutritional Outlook
Magazine "microencapsulation is a processing aid that has an excellent capability
to protect bioactive molecules against temperature, humidity, and acidic conditions
and allow a controlled release of these compounds during passage through the
gastrointestinal tract. By 2015, analysts predict that microencapsulation, as
a delivery tool, will have a market potential of approximately $39 billion.
Masks Taste and Odors:
Ingredients such as green tea extract, branched chain
amino acids such as Glutamine and Arginine, Hoodia, caffeine, and choline
are further marketable due to the advanced proprietary technology used by
Maxx Performance to mask their bitter taste. Recent developments using this
proprietary tool have allowed the fishy taste and odor of fish meal to be
nonexistent. Within the food and dietary supplement industry, masking odors
like fish meal or the taste of green tea extract, all with known health
benefits, are critical to the success of food and dietary supplement
companies and their consumers.
Why Microencapsulation?
Microencapsulation can increase shelf life, mask the taste and odor of
undesirable ingredients, and deliver consistent nutrient stability. By
applying this technology, the product increases in value. Not only can
microencapsulation mask taste and odors, it can also protect labile and
sensitive organisms during baking, such as probiotics, a very unstable
ingredient and enhances the stability of enzymes for use in human foods
and animal feed. Vitamin C (ascorbic acid), reactive ingredients such as
iron compounds and others are protected from traditional losses during
processing and storage and delivered in a highly bioavailable form for
use in different fortification applications.
Microencapsulation, in the long run will save a lot of money and leave
products tasting better and giving them an increased shelf-life.
Manufacturers will no longer have to use expensive flavors and preservatives
to manage taste and odor. Maxx Performance makes available a technology
that uses a food grade coating to coat every particle of an ingredient
with the coating the size of the human hair, and allows manufacturers
to provide increased functionality of finished goods for consumers that
was previously not possible.
About Maxx Performance
Maxx Performance is the leading provider of microencapsulation technologies
that help manufacturers overcome application and processing challenges,
optimize product delivery and improve time-to-market. The company's solutions
help manufacturers mask taste and off odors, extend shelf life and product
preservation, prevent premature reactions and interactions, enhance flavor,
texture and quality and control the release of ingredients both in humans
and in animals. Maxx Performance technologies are primarily used in the
manufacture of supplements, baked goods, confectionary goods and meat
products, as well as feed applications for the delivery of nutrients in
animal health and nutrition including dairy, companion animals and aquaculture.
For more information, contact:
Kristin Conklin
Maxx Performance Inc.
3621 Aerial Way Drive
Roanoke VA 24018
540.904.6635
kristin.conklin@maxxperform.com
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