New encapsulation process for colourful spices
UK company, TasteTech have developed a new method for processing
paprika and turmeric spices. The method is a controlled release
encapsulation, whereby...
paprika and turmeric spices. The method is a controlled release
encapsulation, whereby...
UK company, TasteTech have developed a new method for processing paprika and turmeric spices. The method is a controlled release encapsulation, whereby the oleoresins and essential oils of spices are extracted and encapsulated within an invisible microfilm of hardened vegetable oil, resulting in a free flowing, easy to handle powder. The company claims the flavour is enhanced, as is the colouring effect when compared with the original, untreated spices. They add that this new process substantially reduces the problem of 'staining' which occurs when operators use highly coloured spices.
