Ingredion Launches Nature-Based Plating Agent

September 01st 2017

Ingredion launches nature-based plating agent that carries more liquid than traditional carriers.

Turning thick honey or chocolate syrup into a flowable powder can be done cheaply and easily thanks to a highly porous plating agent that can replace spray drying, says Ingredion.

Food scientists at Ingredion’s Idea Labs have unveiled N-ZORBIT 2144 DG plating agent, a high-capacity carrier that allows manufacturers to economically transform a wide variety of both oil and water-soluble liquids into powdered ingredients.

The ingredient, derived from waxy maize, is a next-generation plating agent with a unique, porous structure that increases the surface area exposed to liquids, facilitating absorption.

A plating agent is a solid carrier which absorbs a liquid and transforms it into a powder, while ‘plating capacity’ refers to the amount of material the carrier can absorb.

Due to the non-gelatinised and unique granular structure of the ingredient, it can be used to carry high-flavour concentrations that flow freely through processing equipment and mix evenly into food and beverage recipes.

The unique structure and composition of N-ZORBIT 2144 DG contributes to an optimal particle size and low bulk density that can deliver a plating capacity as high as 40 percent. This means 100 grams of N-ZORBIT 2144 DG can plate up to 70 grams of liquid, delivering far more than traditional carriers such as maltodextrin.

“Creating today’s on-trend foods and beverages means using a wide assortment of spices, seasonings, flavours and actives,” said Donna Brooks, director of global business development – Delivery Systems at Ingredion.

“N-ZORBIT 2144 DG allows product developers and manufacturers to economically increase that variety, transforming a multitude of liquids into a powdered form.”

High plating capacity brings cost-in-use benefits while delivering the same amount of flavour with less use of carrier.

N-ZORBIT 2144 DG can be used to deliver powdered versions of oil and water-based flavours and seasonings. It also adds thick honey, chocolate syrup and other viscous fluids to the range of ingredients that can be made into powders without the added expense of spray drying.

“We are excited about the launch of N-ZORBIT 2144 DG in EMEA,” said Helen Cray, Ingredion’s marketing manager for delivery systems in EMEA.

“It enables manufacturers to plate a wider range of actives more easily and more cost effectively than traditional carriers. And with no E number, it also provides a label declaration which is recognised and accepted by consumers.”


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