FAQ

Polyols, also known as sugar alcohols or natural-origin sweeteners, are compounds with a chemical structure similar to both sugars and alcohols. They are primarily used in the food industry as low-calorie sweeteners, serving as substitutes for regular sugar.

In addition to sweetening, polyols also serve other functional roles in food products, such as stabilizers, humectants, bulking agents, bodying agents, sequestrants, and flavor enhancers. They are also found in pharmaceutical products, cosmetics, personal care items, and even in fuels and lubricants.

Polyols are widely used across various industrial and commercial applications due to their physical and chemical properties. In the food and beverage industry, they are versatile ingredients used in the formulation or reformulation of products thanks to their ability to provide “body,” as well as to replace or reduce sugar content without compromising taste or texture.

Beyond their sweetening role, polyols can also function in foods as stabilizers, bulking agents, bodying agents, humectants, sequestrants, and flavor enhancers. It is always important to consult the specific technological functions, maximum limits, and usage conditions authorized for food additives in each food category.

In the pharmaceutical and cosmetics sectors, polyols are versatile ingredients used in the formulation of medications, personal care products, and cosmetics. They can act as solvents, humectants, emulsion stabilizers, thickeners, and moisturizers. Additionally, polyols are commonly used as excipients in pharmaceutical formulations.

Choosing the most appropriate polyol depends on the specific needs and requirements of your application. Key factors to consider when selecting the right polyol include: physical and chemical properties, functionality, molecular weight, final application, compatibility with other ingredients, availability, regulatory compliance, and technical requirements.

Polyols provide a sweet taste with sweetness levels ranging from 60% to 100%, and a lower caloric value (0 to 2.6 kcal/g), both in comparison to sucrose (100% – 4 kcal/g).

It is important to conduct preliminary tests and evaluations to ensure the polyol’s suitability for your specific application. We recommend consulting our technical specialists to assist you in selecting the most appropriate polyol for your desired use.

Microencapsulation is a technology that enhances processes, improves product quality, and reduces costs. In the food industry, microencapsulation is a process in which one or more ingredients—such as preservatives, leavening agents, or acidulants—are coated with an inert compound, forming a “capsule.”

The encapsulated material is referred to as the core, while the coating substance is known as the encapsulant. This technology allows the core to remain isolated from the external environment until its release is desired. Timely release is a key property of the encapsulation process, as it increases effectiveness, reduces the required doses of additives, and expands the range of possible applications for functional compounds.

The release of microencapsulated contents can occur in various ways, depending on the intended application: mechanical rupture, temperature activation, pH response, solubility in the medium, biodegradation, or diffusion.

Encapsulation keeps the active substance separate from its surroundings and intact until release, allowing precise control over when the ingredient is incorporated into the dough or mixture. Our line of encapsulated products provides tangible improvements in final product quality and shelf life by effectively controlling unwanted chemical interactions in food products. Manufacturers using our technology benefit from economic advantages through optimized formulations, improved processing, and higher product yields.

Microencapsulation technology offers several advantages, such as protection of active substances from adverse conditions, controlled release, improved stability, reduced unwanted interactions, and enhanced functional properties. These benefits make microencapsulation a versatile technique widely used across various industries, including food, pharmaceutical, cosmetic, and chemical sectors.

In the food industry, microencapsulation is often used to protect sensitive ingredients such as acids, preservatives, and sweeteners.

For the bakery sector, we offer encapsulated preservatives like sorbic acid and calcium propionate, as well as encapsulated leavening agents such as sodium bicarbonate. For the confectionery segment, we provide encapsulated citric and malic acids, as well as encapsulated sweeteners.

Choosing the most suitable encapsulated product for your application depends on several factors, such as the type of active substance, the coating material, other ingredients in the formulation, the ratio between active and coating, particle size, release mechanism, available processing methods, and applicable regulations and requirements.

We recommend consulting our microencapsulation specialists to assist you in selecting the most appropriate encapsulated product for your specific application.

Plant-based proteins are proteins derived from plant sources such as legumes (beans, peas, lentils, chickpeas), cereals (wheat, rice, corn), oilseeds (almonds, nuts, seeds), and leafy green vegetables (spinach, kale), among others.

They are considered an alternative to animal-based proteins and are a popular option for vegetarians, vegans, and individuals seeking to reduce their consumption of animal products.

Plant proteins are composed of various amino acids, the building blocks of proteins. While plant-based proteins may have a slightly different amino acid profile compared to animal proteins, when consumed as part of a balanced and varied diet, they can provide all the essential amino acids required by the human body.

Plant-based proteins have a wide range of applications across various industry sectors.

Among the main applications are: plant-based foods, beverages, dietary supplements, bakery and confectionery, animal nutrition, and sports nutrition. In plant-based food products, these proteins are widely used as substitutes or complements for animal-derived proteins.

In sports nutrition, dietary supplements, and beverages, they provide both nutritional value and functional benefits. In bakery and confectionery, they enhance texture, structure, and nutritional content of the final products. In animal feed, they are used in formulations for pets, poultry, swine, and cattle.

These are just some of the key applications of plant-based proteins. As the demand for plant-based alternatives continues to rise, new applications and innovative products are expected to emerge in the market.