Next-generation plating agent
Transform challenging liquids into powders with Ingredion’s new plating agent – Nordmann partner Ingredion launched N-ZORBIT™ 2144 DG
Creating today’s on-trend food products and beverages means using a wide assortment of spices, seasonings, flavors, extracts, oils and actives. Through their global network of 27 Idea Labs™ innovation centers, leading global ingredient solutions provider Ingredion has developed the N-ZORBIT™ 2144 DG plating agent to bring a new level of functionality to its customers in the food and nutrition industries, as well as the healthcare/nutraceutical and beverage industries in the EMEA.
N-ZORBIT™ 2144 DG is a next-generation plating agent with a one-of-a-kind porous structure that increases the surface area exposed to liquids, facilitating absorption. Its non-gelatinized and unique granular structure makes it capable of carrying high-flavor concentrations and various lipids, oils or hydrophilic extracts that flow freely through processing equipment so that they mix evenly into food and beverage recipes.
With the potential to add value across a wide range of applications, N-ZORBIT™ 2144 DG can be particularly beneficial in the manufacture of dry-mix seasoning blends of lipophilic or hydrophilic substances, powdered sauces and instant preparation foods and beverages such as soup, noodles and hot chocolate. Furthermore, it allows for the creation of powdered dosage forms for nutraceuticals and healthcare preparations from liquid active ingredients such as vitamin oils.
N-ZORBIT™ 2144 DG enables manufacturers to plate a wider range of actives more easily and more cost-effectively than traditional carriers. Labeled as glucose syrup, it also provides a label declaration which is recognized and accepted by consumers.
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. It also presents an alternative to spray drying for the delivery of less sensitive actives, such as vanilla.
“Food scientists at Ingredion Idea Labs™ innovation centers are constantly looking at ways in which we can develop new and innovative ingredient solutions to address the challenges and needs of a burgeoning food, nutrition and beverage industry,” said Ruediger Schock, Director of Customer Solutions and Product Innovation for Ingredion EMEA.
“N-ZORBIT™ 2144 DG is one of the latest solutions developed by our team that brings enhanced capabilities to the market that did not exist previously. N-ZORBIT™ 2144 DG enables manufacturers to plate a wider range of actives more easily and more cost-effectively than traditional carriers. Labeled as glucose syrup, it also provides a label declaration which is recognized and accepted by consumers.”