Our control-release formulations, one of our most valuable assets, assist confectionery producers to address a wide range of issues. Encapsulated flavours and colours not only enhance the aesthetic appeal of your products but also enhance the taste and nutritional value of your products.
| Moisture control | Ingredient and Nutrient interaction leading to a negative reaction | Discoloration |
| Flavour and Texture Loss | Sugar inversion | Lumping |
| Preservatives | Flavour enhancer | Colouring agent |
| Sucrose Hydrolysis | Anti oxidants | |
