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Colour and flavour ingredients

Stabilise, protect and enhance your flavour and colour with Ingredion encapsulation solutions

The efficient, cost-effective way to create quality products  

Encapsulation is the efficient, cost-effective way to transform oil soluble, volatile and oxidation sensitive ingredients into free-flowing powders. It protects the actives during shelf life from light (UV), oxidation and flavour losses due to evaporation of volatile molecules.

Ingredion’s encapsulation solutions allow you to develop cost-effective and stable formulations of flavours, essentials oils, carotenoid based colours, vitamins and nutrients. Our encapsulants are sustainably sourced and non-GMO. As a result, you can rely on security of supply with consistent, reliable product quality for your products. 

Our products are non-allergenic, non-animal and derived from sustainable, renewable sources. Ingredion’s encapsulation solutions will deliver a range of benefits to your encapsulated products and manufacturing operations:

  • Improved product quality.
  • Improved shelf-life stability.
  • Enhanced sensory and nutritional properties.
  • Improved release characteristics.
  • Reduced flavour loss during processing and storage.
  • Reducing cost-in-use through high oil loading and productivity improvements.

In addition, encapsulation is an effective way of delivering nutrients that previously would have been incompatible, unpalatable or destroyed in the production process. It therefore opens the door to product innovation. Ask our technical specialists how they can help turn your innovation ideas into realities.

Compared to Gum Arabic, Ingredion’s solutions deliver the following benefits:

Improved formulation

  • Lower solution viscosity, enabling higher solid content.
  • More effective surface tension reduction for reduced homogenisation pressure
  • Smaller particle size, enabling semi-transparent instant emulsions (colours).
  • Better batch-to-batch consistency.
  • Security of supply and stable pricing.

Improved encapsulated flavour stability

  • Increased flavour retention in the final powder.
  • Stable flavour intensity during storage.
  • Stable flavour profile during storage.
  • Good oxidation stability, with no off-note development.

Improved productivity and profitability

  • Oil load increase.
  • Higher solids in the spray dry slurry ensures:
  • Productivity improvement.
  • Improved flavour recovery in the final powder.

PURITY GUM® Ultra is a high-performance, cost-effective beverage emulsifier for Gum Arabic replacement, that robustly stabilises up to 24% oil, thus delivering significant turbidity to the finished drink at up to 40% less emulsion cost. Suitable for use in soft drinks and alcoholic beverages.

PURITY GUM® 2000 is a white powder and a unique emulsion stabilising starch derived from waxy maize. It is recommended to replace gum Arabic in flavour emulsions and as a stabiliser for other food emulsions. It is cold water soluble and displays excellent viscosity stability. The superior functionality of this product permits the preparation of very fine stable emulsions, often at reduced pressures or shear which results in additional energy savings. This product is often used in the preparation of flavour emulsions and beverage clouds which are formulated in a variety of carbonated and still beverages, such as orange sodas, colas and chilled juice drinks.

PURITY GUM® 539 is a unique pregelatinised emulsion stabilising starch. It is also characterised by having very good dispersibility and high viscosity. This product is often used in a variety of emulsion based products such as liquid beverage, cloud, and bakery emulsions; it is also used to help stabilise the oil used in pourable salad dressing.

PURITY GUM® 1773 is a unique emulsion stabilising starch derived from waxy maize. It is a white powder and is recommended to replace gum Arabic in flavour emulsions and as a stabiliser for other food emulsions. It is cold water soluble and displays very good viscosity stability. This product is used in the preparation of flavour emulsions and beverage clouds which are formulated in a variety of carbonated and still beverages, such as orange sodas, colas and chilled juice drinks. The unusual emulsion properties of the product make it also highly functional in other food emulsions, such as bakery emulsions, vitamin suspensions and liquid foods containing oils and fats.

Ingredion’s encapsulation solutions allow you to stabilise, protect and enhance your products’ flavour and colour characteristics, while at the same time improving your productivity and profitability. A selection of some of our most popular products and the benefits they bring is provided below. Contact our technical team to discuss your product- or application-related questions.

Stabilise your flavour actives, essential oils, oleoresins and other botanical extracts and protect them from light (UV), oxygen, oxidizing agents, contamination, moisture, hydrolysis and evaporation with:

  • CAPSUL® starch is ideal for encapsulation of flavour actives where extra oxidation protection is not required. It is easy-to-use, low in viscosity, offering high encapsulation performance and enabling 30% oil loading and stabilisation. It is an excellent replacement for Gum Arabic and offers cost saving in the formulation.
  • HI-CAP® 100 starch is a proven high performance encapsulant that offers yield improvement when using volatile flavours. It can stabilise oxygen sensitive oils in a low porous carrier matrix and accommodate high oil loads of up to 40%. 

Ingredion’s encapsulation solutions help you to develop various colour formulations with:

  • Q-NATURALE® 200 V emulsifier is a purified natural extract from the Quillaia Saponaria tree. Due to the high saponin content it has very good emulsification properties and is suitable to replace synthetic emulsifier such as Polysorbates and Sucrose Ester in carotenoid formulation for crystal clear beverages.

Ingredion’s encapsulation solutions can help you improve productivity and profitability, and reduce costs:

CAPSUL® starch:

  • allows you to increase the oil load in the final powder form. Compared to traditional encapsulation systems stabilising up to 20% it enables an increase of up to 50% based on the oil content.
  • has a very low viscosity profile enabling increase the solid content in the emulsion before spray drying. An increase in the solid content by only 5% results already in up to 20% more spray dried product in the same manufacturing time. 

Some consumers link maize and waxy-maize to gen-modification, despite the fact that all European Ingredion products are non-GM, IP. Using tapioca starches allows you to formulate maize-free encapsulations systems

  • CAPSUL® TA starch is a unique octenyl succinic anhydride (OSA) modified starch derived from tapioca. It is designed for the encapsulation of flavours, clouds, vitamins and spices. In combination with CRYSTAL TEX®626 (tapioca-dextrin) and or NATIONAL™ M1 (tapioca-maltodextrin) it enables you to formulate purely tapioca based powerful carrier systems.

Q-Naturale® 200 emulsifier

The clear choice for natural emulsification

PURITY GUM®  Ultra starch
Double your beverage emulsion oil load — and experience greater productivity

Explore our ingredient range

Encapsulants and emulsifiers 

Saving you money


Improve the nutrition and appeal of your products


Functional rice flours with superior performance


Functional native and modifed starches to suit your needs


Reduce sugar with our solutions

Explore our applications

Bakery and snacks 

Increase the consumer appeal of your bakery and snack products

Batters and coatings 

Create differentiated textures


Emulsification, encapsulation, sugar reduction and more


Creating great textures and achieve shelf life stability

Clinical and infant nutrition 

Ensuring product safety and nutrition

Colours and flavours 

Replace expensive ingredients


Improve yield, texture and consumer appeal


Create great textures and improve product quality
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