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SensoryEffects.com • 800.422.5444 • [email protected] Rock Industrial Park Drive, Bridgeton, MO 63044
Encapsulates
CONTROL • PROTECT • DELIVER
COMPANY OVERVIEWENCAPSULATES
COMPANY OVERVIEW
VISIT US ONLINE: SensoryEffects.com
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SensoryEffects encapsulates technology delivers the benefits of extended shelf life, optimized texture, consistent flavor, production efficiency and much more.
Products• Sodium Bicarbonate• Leavening Systems• Acids for Sourdough• Acids for pH Control• Preservatives for Mold Control• Salt for Improved Texture• Acids for Starter Culture Replacement
Certifications• SQF Level II Certified• RSPO Member• Halal• Kosher
231 Rock Industrial Park DriveBridgeton, MO 63044
Innovations• Natural • Allergen-Free• Non-GMO• Non-PHO• Trans Fat-Free• Water Soluable Coatings• Lipid Coatings
SensoryEffects.com • 800.422.5444 • [email protected] Rock Industrial Park Drive, Bridgeton, MO 63044
CONTROL • PROTECT • DELIVER
Encapsulates
ENCAPSULATION TECHNOLOGYOur line of encapsulated products deliver tangible improvements in finished product quality and shelf life by effectively controlling undesirable chemical interactions in food. Manufacturers using our technology realize economic benefits in the form of optimized formulations, improved processing and increased product yield.
ExperienceSensoryEffects has four decades of experience in the design, manufacture and application of controlled-release ingredients. We offer a wide range of easy-to-use ingredients for a variety of product lines, including:
• Bakery• Meat• Confectionery• Nutritional Products
ConsistencyConsistency is a distinguishing characteristic of SensoryEffects’ products. High quality and batch-to-batch uniformity are the reasons that SensoryEffects ingredients exhibit reliable functionality in finished products.
ENCAPSULATION TECHNOLOGY
CONTROL • PROTECT • DELIVERProtects core ingredients from the inside out
Quality & ServiceIn addition to the superior quality our products offer, we provide attentive customer service, highly trained account representation and an experienced technical service team supporting your business from concept through commercialization.
SensoryEffects.com • 800.422.5444 • [email protected] Rock Industrial Park Drive, Bridgeton, MO 63044
Encapsulates
CONTROL • PROTECT • DELIVER
MEATSHURE® SALT
Salt (sodium chloride) is commonly used as a functional ingredient in processed meats, as a flavoring in seasonings, and as a means of preservation.
MeatShure encapsulated salt helps control bind, syneresis, protein extraction and delays the onset of oxidative rancidity during shelf life.
The use of MeatShure encapsulates helps to optimize high speed forming operations by preventing salt-soluble proteins from accumulating on equipment. This reduces patty adhesion and malformation, reduces cleaning delays all while increasing process yield.
• Release & solubilization of active ingredients
• Undesirable reactions
• Product texture
• Integrity of muscle proteins
• Color & texture of meat
• Consistency during processing
• Superior finished products
• Improved production flexibility
• Greater efficiency, better yield
• Consistent flavor
• Improved product texture
• Freeze-thaw stability
MEATSHURE® SALT
CONTROLS
PROTECTS
DELIVERS
ENCAPSULATED SALT
Enca
psul
ates
CO
NTR
OL
• PR
OTE
CT
• D
ELIV
ER
FUN
CTI
ON
ALI
TY G
UID
E
Funct
ion I
n A
pp
lica
tion
Mea
tShure
In
gre
die
nts
Sub
stra
teFe
atu
res
& B
enefi
tsA
pp
lica
tions
Dire
ct A
cidi
ficat
ion
114,
312
, 333
, 34
1, 3
43, 5
09,
510,
496
, 501
Citr
ic A
cid
Lact
ic A
cid
Glu
cono
-Del
ta-La
cton
e (G
DL)
Sodi
um D
iace
tate
Vine
gar F
lavo
red
Pow
der
– Pr
even
ts pr
otei
n de
natu
ratio
n–
Impr
oves
text
ure
& e
atin
g qu
ality
of p
roce
ssed
mea
t–
Redu
ces
ther
mal
pro
cess
ing
time
& e
nerg
y re
quire
men
ts–
Elim
inat
es n
eed
for s
tarte
r cul
ture
s–
Relia
ble
pH c
ontro
l in
ever
y ba
tch
– Pr
ovid
es a
cidi
c fla
vor p
rofil
e, c
hara
cter
istic
of f
erm
ente
d m
eat
Pepp
eron
iSu
mm
er S
ausa
geSn
acks
Stic
ksPo
rk R
olls
Sala
mi
Cho
rizo
Mea
tbal
ls
Salt
619,
626
Sodi
um C
hlor
ide
– M
aint
ains
moi
st, c
rum
bly
text
ure
& p
reve
nts
chew
ines
s–
Prev
ents
stick
ines
s &
adh
esio
n to
equ
ipm
ent c
ause
d by
pr
otei
n ex
tract
ion
– Im
prov
es o
xida
tive
stabi
lity
of fa
t
Mea
tloaf
Pizz
a C
rum
bles
Mea
tbal
lsH
ambu
rger
Spic
e Ru
bs
Mea
t Res
truct
urin
g41
6C
alci
um La
ctat
e
– Pr
even
ts pr
emat
ure
gela
tion
of a
lgin
ate
– In
crea
ses
proc
ess
flexi
bilit
y–
Man
ipul
ates
fina
l pro
duct
text
ure
– C
onsis
tent
por
tion
sizes
– A
dd v
alue
to lo
wer
cos
t cut
s of
mea
t
Form
ed M
eats
MEA
TSH
UR
E®
SensoryEffects.com • 800.422.5444 • [email protected] Rock Industrial Park Drive, Bridgeton, MO 63044
Encapsulates
CONTROL • PROTECT • DELIVER
MEATSHURE® ACIDULANTS
MeatShure encapsulated acidulants are used to control pH, develop acidic flavor profiles and increase process efficiency in ready-to-eat meats. MeatShure acids can be used as an alternative to traditional fermentation methods, allowing the acid to be directly mixed into the meat emulsion without negatively impacting the meat proteins or breaking the emulsion itself. The encapsulated acidulants are subsequently released from the coating by the combined effects of heat and moisture lowering pH and delivering desired flavor profiles.
• pH development
• Undesirable reactions
• Purge
• Inegrity of muscle proteins
• Color & texture of meat
• Consistency during processing
• Meat emulsion formation
• Superior finished products
• Reliable pH drop for microbial control
• Improved production flexibility
• Greater efficiency, better yield
• Consistent flavor & texture throughout shelf life
MEATSHURE® ACIDULANTS
CONTROLS
PROTECTS
DELIVERS
ACIDULANTS
Enca
psul
ates
CO
NTR
OL
• PR
OTE
CT
• D
ELIV
ER
FUN
CTI
ON
ALI
TY G
UID
E
Funct
ion I
n A
pp
lica
tion
Mea
tShure
In
gre
die
nts
Sub
stra
teFe
atu
res
& B
enefi
tsA
pp
lica
tions
Dire
ct A
cidi
ficat
ion
114,
312
, 333
, 34
1, 3
43, 5
09,
510,
496
, 501
Citr
ic A
cid
Lact
ic A
cid
Glu
cono
-Del
ta-La
cton
e (G
DL)
Sodi
um D
iace
tate
Vine
gar F
lavo
red
Pow
der
– Pr
even
ts pr
otei
n de
natu
ratio
n–
Impr
oves
text
ure
& e
atin
g qu
ality
of p
roce
ssed
mea
t–
Redu
ces
ther
mal
pro
cess
ing
time
& e
nerg
y re
quire
men
ts–
Elim
inat
es n
eed
for s
tarte
r cul
ture
s–
Relia
ble
pH c
ontro
l in
ever
y ba
tch
– Pr
ovid
es a
cidi
c fla
vor p
rofil
e, c
hara
cter
istic
of f
erm
ente
d m
eat
Pepp
eron
iSu
mm
er S
ausa
geSn
acks
Stic
ksPo
rk R
olls
Sala
mi
Cho
rizo
Mea
tbal
ls
Salt
619,
626
Sodi
um C
hlor
ide
– M
aint
ains
moi
st, c
rum
bly
text
ure
& p
reve
nts
chew
ines
s–
Prev
ents
stick
ines
s &
adh
esio
n to
equ
ipm
ent c
ause
d by
pr
otei
n ex
tract
ion
– Im
prov
es o
xida
tive
stabi
lity
of fa
t
Mea
tloaf
Pizz
a C
rum
bles
Mea
tbal
lsH
ambu
rger
Spic
e Ru
bs
Mea
t Res
truct
urin
g41
6C
alci
um La
ctat
e
– Pr
even
ts pr
emat
ure
gela
tion
of a
lgin
ate
– In
crea
ses
proc
ess
flexi
bilit
y–
Man
ipul
ates
fina
l pro
duct
text
ure
– C
onsis
tent
por
tion
sizes
– A
dd v
alue
to lo
wer
cos
t cut
s of
mea
t
Form
ed M
eats
MEA
TSH
UR
E®
SensoryEffects.com • 800.422.5444 • [email protected] Rock Industrial Park Drive, Bridgeton, MO 63044
Encapsulates
CONTROL • PROTECT • DELIVER
CONFECSHURE® SOURSSensoryEffects specializes in the development and delivery of encapsulated solutions to top confectionery manufacturers. We provide a unique blend of technical expertise and problem-solving support, enabling you to achieve your goals. ConfecShure encapsulated ingredients let you control the release of acid or sugar using our proprietary microencapsulation technology. We protect ingredients from degradation and pre-reaction, strategically delivering them for optimum performance.
CONFECSHURE® SOURS
• Undesired reactions
• Dusting during processing
• Against sugar inversion
• From hygroscopicity and clumping
• Prolonged shelf life
• High-impact sour flavor
• Extended flavor release
• Consistent finished product
CONTROLS
PROTECTS
DELIVERS
SensoryEffects.com • 800.422.5444 • [email protected] Rock Industrial Park Drive, Bridgeton, MO 63044
Encapsulates
CONTROL • PROTECT • DELIVER
FUNCTIONALITY GUIDE
Function In Application
ConfecShure Ingredients Features & Benefits Applications
Sour Delivery
Malic AcidCitric Acid
Tartaric AcidAdipic AcidFumaric Acid
– Enhancement of other flavoring ingredients and masking of undesirable flavor notes
– Flavor balance and flavor extension– Protects against negative ingredient interactions,
hygroscopicity and clumping– Delivers intense sour flavor– Prevents sugar inversion during storage
Sanded Sour Candies, Fruit Candies, Mints,
Bubble and Chewing Gums
CONFECSHURE®
Apple
Peach
Fruity, persistent, rounded
MALIC
CITRICBright, refreshingHard, dry
Raspberry
Pineapple
Citrus fruits
Plum
Cherry
Mango
Grape
Tamarind
TARTARIC
Key product attributes are not affected by sodium reduction with C-Salt.
SensoryEffects.com • 800.422.5444 • [email protected] Rock Industrial Park Drive, Bridgeton, MO 63044
Encapsulates
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SODIUM REDUCTION IN FOODCholine chloride has been known for decades as an effective, generally recognized as safe (GRAS) salt substitute. However, its characteristic hygroscopicity has ruled it out as a truly viable solution for reduced sodium food productdevelopment, until now.
SODIUM REDUCTION IN FOOD
Moisture uptake and clumping are problems of the past with SensoryEffects’ C-Salt, a choline chloride-based salt replacer with significantly improved flow characteristics. This new functionality of choline chloride makes it usable in blends of dry bakery ingredients and savory seasonings.
• A novel choline chloride-based salt replacer
• Molecular synergy with sodium chloride, for taste enhancement
• Usable in a broad range of applications
• Improve salt flavor impact in reduced sodium formulations
• 1:1 “Drop-in” replacement for salt
• Reduction of sodium chloride up to 50%
• Thermostable
FEATURES & BENEFITSSTRONG SENSORY APPEAL
DIRECT REDUCTION OF SODIUM WITH C-SALTTM
SensoryEffects.com • 800.422.5444 • [email protected] Rock Industrial Park Drive, Bridgeton, MO 63044
Encapsulates
CONTROL • PROTECT • DELIVER
PRESERVATION FOR BAKERY PRODUCTSMicroencapsulation is an effective way to maximize the mold-free shelf life and quality of baked goods. SensoryEffects’ proprietary controlled release technology minimizes the unwanted side-effects of highly reactive food acids and preservatives during the baking process. With BakeShure® preservation technology you can prevent the degradation of protein, improve yeast activity, boost product consistency, optimize production and launch new products you previously thought impossible.
PRESERVATION FOR BAKERY PRODUCTS
ph Control
activates preservatives and
discourages microbial growth
Prop
iona
te
prov
ides
gen
eral
antim
icrob
ial p
rote
ction
Sorbic Acidbroadens the antimicrobial
spectrum
• pH development
• Growth of spoilage organisms
• Development cost with ‘drop-in’ formulation
• Vitality of yeast from acidic ingredients
• Degradation of gluten protein
• Finished product volume
• Extended shelf life of products
• Maximized preservation synergy
• Improved product appearance
CONTROLS
PROTECTS
DELIVERS
OPTIMIZE pH AND PRESERVATION SYNERGY
SensoryEffects.com • 800.422.5444 • [email protected] Rock Industrial Park Drive, Bridgeton, MO 63044
CONTROL • PROTECT • DELIVER
Encapsulates
PRESERVATION FOR BAKERY PRODUCTS
PRESERVATION FOR BAKERY PRODUCTS
THE ANSWER TO MOLD CONTROL
Avera
ge V
olume (cc)
Addition of BakeShure ingredients significantly improves product shelf life.
FLATBREADPAN BREAD
SensoryEffects.com • 800.422.5444 • [email protected] Rock Industrial Park Drive, Bridgeton, MO 63044
Encapsulates
CONTROL • PROTECT • DELIVER
BAKESHURE® SOURS
BAKESHURE® SOURS
BakeShure Sours make it possible to produce authentic specialty sourdough bread by delivering superior sourdough flavor. SensoryEffects’ proprietary microencapsulation technology allows manufacturers to easily create new sourdough formulas using our ‘drop-in’ technology. Since BakeShure Sours do not release until the final stages of baking, formulators using this technology see improved color, greater loaf volume and better finished product appearance all while simplifying the production process.
• Product appearance
• Release of sourdough flavor
• Development cost with ‘drop-in’ formulation
• Yeast activity
• Integrity of gluten protein
• Dough consistency
• Superior finished products
• Consistent product volume
• Classic sourdough flavor profiles at lower cost
CONTROLS
PROTECTS
DELIVERS
HIGH QUALITY SOURDOUGH & RYE BREAD
Ba
ked
Vo
lum
e (c
c)
BakeShure Sour
SourBase
1000
800
600
400
200
0
BakeShure Delivers Sours In No Time
BakeShure Sour Base
1 cmBakeShure Optimizes Loaf Volume
Using BakeShure Sours at 1.25% (Baker’s Percent) improves finished product loaf volume and overall product appearance.
SensoryEffects.com • 800.422.5444 • [email protected] Rock Industrial Park Drive, Bridgeton, MO 63044
CONTROL • PROTECT • DELIVER
Encapsulates
BAKESHURE® SOURS
BAKESHURE® SOURS
SensoryEffects.com • 800.422.5444 • [email protected] Rock Industrial Park Drive, Bridgeton, MO 63044
Encapsulates
CONTROL • PROTECT • DELIVER
PRESERVATION FOR TORTILLAS & FLAT BREADS
SensoryEffects’ best in class microencapsulation technology is specifically engineered to deliver tortillas and flatbreads that exhibit improved finished product appearance and eating characteristics. This patented line of encapsulated acidulants is designed to delay release of the active components while optimizing performance during the production process.
PRESERVATION FOR TORTILLAS & FLAT BREADS
• Finished product appearance
• pH development
• Product quality through extended shelf life
• Preservative functionality
• Leavening performance
• Larger tortillas and greater stack height
• More tender tortillas with improved opacity
• Increased tortilla production
CONTROLS
PROTECTS
DELIVERS
ENCAPSULATED ACIDULANTS
SensoryEffects.com • 800.422.5444 • [email protected] Rock Industrial Park Drive, Bridgeton, MO 63044
CONTROL • PROTECT • DELIVER
Encapsulates
PRESERVATION FOR TORTILLAS & FLAT BREADS
PRESERVATION FOR TORTILLAS & FLAT BREADS
ENCAPSULATED ACIDULANTS
No Acid Raw Acid BakeShure
7.5
7.0
6.5
6.0
5.5
5.0
4.5
4.0
18
17
16
15
14
13
12
11
10
Tort
illa
Dia
met
er (
cm)
No Acid Raw Acid BakeShure
pH
Dough Baked
Acid Dispersion
BakeShure FT Raw Fumaric Acid
Impact On Tortilla Diameter
Tortillas were treated with a bromocresol purple dye where the blue area indicates a neutral pH and the yellow shows acid dispersion. Our patented BakeShure® FT has a fine and even distribution throughout the tortilla resulting in an even pH drop, extending finished product shelf life.
Tortillas made with BakeShure FT maintain pH in the dough protecting leavening performance and increasing opacity.
Produce larger tortillas using BakeShure FT.
No Acid Raw Acid BakeShure
7.5
7.0
6.5
6.0
5.5
5.0
4.5
4.0
18
17
16
15
14
13
12
11
10
Tort
illa
Dia
met
er (
cm)
No Acid Raw Acid BakeShure
pH
Dough Baked
Control pH Development In Tortillas
SensoryEffects.com • 800.422.5444 • [email protected] Rock Industrial Park Drive, Bridgeton, MO 63044
CONTROL • PROTECT • DELIVER
Encapsulates
BAKESHURE® LEAVENING
BAKESHURE® LEAVENING
BakeShure microencapsulated leavening provides full control of the reaction between sodium bicarbonate and the acidic components within dough and batter, improving baked product yield and appearance. Microencapsulation extends the viability of frozen dough and increases flexibility in the production of fresh and refrigerated bakery products.
• Product appearance
• Release of chemical leavening
• Outgassing in finished product packaging
• Against unwanted interactions
• Leavening performance throughout shelf life
• From freeze thaw abuse
• Superior finished product volume
• Improved production flexibility
• New product opportunities
• Extended product shelf life
CONTROLS
PROTECTS
DELIVERS
ENCAPSULATED LEAVENING SYSTEMS
Bake
d V
olum
e (c
c)
Time Elapsed (months)
Sodium Bicarbonate BakeShure
180
160
140
120
100
80
60
40
20
0 3 6 12 15 18
BakeShure Leavening Maintains Volume Over Extended Shelf Life
SensoryEffects.com • 800.422.5444 • [email protected] Rock Industrial Park Drive, Bridgeton, MO 63044
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Encapsulates
1 cm
Baking Powder
1 cm
BakeShure Complete
Baking Powder
BakeShure Complete
BAKESHURE® COMPLETE
BAKESHURE® COMPLETE
REDUCED SODIUM BAKING POWDER
BakeShure Complete is a healthier choice to traditional baking powders and is suitable for use in all chemically leavened bakery applications including: fresh baked, frozen, refrigerated and freezer-to-oven products. The BakeShure Complete line of products are aluminum free, non-GMO, contain 0g trans fats, and are ideally suited for bakers whose customers demand a clean label.
BakeShure Complete replaces traditional baking powder without impacting finished product volume or texture.
• 1:1 Replacement for baking powder
• “Drop-in’ to new and existing formulations
• Aluminum free
• Non-GMO
• Zero and reduced sodium
• 0g Trans Fat
EASY TO USE HEALTHIER FOR BAKING
BakeShure Complete Provides Same Leavening Performance As Baking Powder