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With over 20 years of experience in human nutrition. We help you deliver better nutrition in your foods, beverages, or supplements.
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Recently, INNOBIO's LocVita® Pine-Based Vitamin D3 has officially passed the certification of the FSSAI and is permitted to enter the Indian market as a vegetarian functional nutritional ingredient.
INNOBIO Europe B.V, the European branch of INNOBIO Co., Ltd. was launched in Rotterdam, Netherlands. -
INNOBIO’s microencapsulation technology has evolved into its third generation (IMT 3.0) through iterative research of active ingredients, microencapsulating materials, equipment, and more.
With our patented biosynthesis technology platform, INNOBIO strives to provide an alternative to chemical synthesis to provide more natural and healthy ingredients to the nutrition industry.
Isn't encapsulation in action the key to tailored acid release for beverage, confectionery, and baking success?
In today’s competitive food and beverage market, achieving precise flavor balance, stable processing performance, and consistent product quality is more critical than ever. As key functional ingredient, Acidity Regulators play an essential role in controlling pH, enhancing taste, improving texture, and ensuring product stability. However, conventional acidulants often suffer from moisture sensitivity, premature reactivity, and uncontrolled release—factors that can compromise sensory quality and shorten shelf life. Advanced microencapsulation technology —such as that developed by INNOBIO—is now redefining how acidity is delivered, offering a smarter, more reliable solution for modern formulations.
Encapsulated Citric Acid: Sustained Release for Balanced, Long-Lasting Tartness
Encapsulated citric acid is engineered to deliver prolonged, controlled acidity—solving the problem of instant, sharp sourness typical of conventional forms. As a high-performance acidity regulator, it provides a smoother, more balanced tartness that unfolds gradually, creating a pleasant and lasting sensory experience. In applications such as powdered beverages, effervescent tablets, and sour candies, this sustained-release behavior enhances flavor depth, prevents sharp flavor “spikes,” and maintains product uniformity, even under humid storage conditions.
Encapsulated Malic Acid: Smooth, Rounded Acidity with Improved Stability
Known for its mild, lingering sourness, malic acid is widely used as an acidity regulator in confectionery and beverages. Encapsulation significantly improves its stability and moisture resistance, preventing caking and flavor degradation. The controlled release mechanism ensures a softer, more rounded acidity, eliminating the harsh sensation often associated with direct acid addition. This makes encapsulated malic acid especially suitable for gummies, fruit chews, and powdered drink mixes, where long-lasting flavor and stable texture are essential for premium quality.
Encapsulated Sodium Bicarbonate: Controlled Reaction for Consistent, Delayed Effervescence
Encapsulated sodium bicarbonate represents a breakthrough in both baking and effervescent applications. By delaying its reaction with acids, encapsulation prevents premature gas release during storage or mixing, ensuring that carbon dioxide is generated at the optimal stage, whether during baking or dissolution. This controlled reaction leads to uniform expansion, consistent crumb structure, and improved volume in baked goods, as well as stable, long-lasting fizz in effervescent products. The result is superior texture, appearance, and sensory appeal.
By integrating microencapsulation technology, today’s acidity regulator solutions are helping food manufacturers overcome long-standing formulation challenges. From delivering long-lasting tartness in beverages and candies to enabling predictable leavening in baked products, encapsulated citric acid, malic acid, and sodium bicarbonate are collectively setting a new standard for precision, stability, and sensory performance. As consumer expectations for flavor quality and product consistency continue to rise, encapsulation-driven acidity regulation is becoming an essential tool for innovation and competitive differentiation across the food industry.
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