Flavours supplier Edlong has developed a cheap technique to improve the flavour of dairy products. Capsulong technology involves incorporating food ingredients into emulsions that can be used in water and oil based systems, reducing volatile loss during processing and making the flavours more versatile.
Capsulong prevents flavour compounds from becoming so diluted that they get lost in harsh conditions and is more cost effective than traditional spray drying methods, claims Edlong.
The Capsulong range consists of four variants: mature cheddar; blue cheese; Italian hard cheese; and a general purpose dairy enhancer. Edlong claims that the products work especially well in applications where its rivals have struggled, such as ready meals, stove top meals, retort sauces, breads and bakery.
Edlong has also launched a range of non-dairy flavours in response to the demand for clean label products. They are enhancer-free and suitable for vegans, vegetarians, and lactose intolerant consumers.