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.