Particulates protect and support
Inclusions can solve formulation problems and provide functional benefits.
BakingBusiness.com, Sept. 1, 2011
by Donna Berry
Particulates also solve formulating problems. For example, cinnamon can interfere with yeast activity. “We offer a cinnamon inclusion that decreases yeast inhibition,” said Becky Calvo, R&D manager, inclusions, SensoryEffects Flavor Systems, Defiance, OH. “That’s because the particulate is protected by a fat-based matrix that delays the exposure of the yeast to the spice. This also applies to our garlic inclusion.”

SensoryEffects Flavor Systems has formulated another inclusion to be a source of dietary fiber that, when used at the recommended rate, qualifies the finished product to make a “good source of fiber” claim.