Flavex Protein Matrix Gel systems are three-dimensional colloid gel matrixes that protect the delicate flavor or color profile in foods by reducing oxidation initiated from fat and oxygen. The encapsulation process prevents phase separation of oil and water in the food system at various temperatures, from ambient to 347 degrees after a 24-hour period. The gel and liquid spice applications will give a more uniform distribution of flavor in all food systems. Gels and encapsulated ingredients can be pumped on demand directly from a mixing tank or holding tank for further processing.
Flavex Technologies, phone (800) 851-1052 or visit www.arnhemgroup.com