Encapsulated cinnamon hits the baking industry

Balchem Encapsulates, a US provider of encapsulated ingredients, announced this week the introduction of Flavorshure(TM) Cinnamon, a specially formulated encapsulated cinnamon ingredient for the baking industry. Cinnamic aldehyde is the main volatile compound that contributes to cinnamon's aroma and flavour. However, because of its composition, it inhibits the yeast function as a rising agent. Balchem​ claims that with Flavorshure Cinnamon, the spice is protected to control and deliver maximum flavour for applications across multiple yeast-leavened products without inhibiting rise. In a statement the company added that encapsulated cinnamon is also well suited for dough applications whereconsumers require maximum cinnamon flavour and aroma. "By developing an encapsulated form of thisingredient, we can help manufacturers broaden their market share and look for new areas to developtheir business,"​ stated Winston Samuels, vice president and general manager, Balchem Encapsulates. The company provides encapsulated products globally to the food, animal nutrition and health and pet food markets. The products are used in a variety of applications such as nutritional fortification, dough leavening and conditioning, flavour enhancement and meat processing.