Inclusions 101

Grace Mackie
Food Technologist

SensoryEffects is a leading supplier of flavored flakes and nuggets delivered in a lipid carrier. With unique processing equipment to manufacture our specialty inclusions, the business has grown with new flavors, colors and melt temperatures for new applications such as frozen desserts. SensoryEffects acquired the business from Loders Croklaan in November 2006 and engineered new capabilities into the production lines and products to permit greater customization and designs to meet specific customer needs. Today, our product lines range from our strong position in cinnamon and maple inclusions to new savory and sweet flavors. In addition, the company continues to invest in its inclusions business with its recently completed state-of-the-art pilot plant and laboratory to enhance our Inclusions ability to delight customers.

We combine an experienced staff, pilot plant processing facilities, analytical labs and test kitchens to provide comprehensive product development support. Our R&D team will work directly with you to develop unique and innovative inclusions that meet the specific needs of your customers, applications and processes.

So how do you know what flavors we have, what size you need for your application, high or low point? We can help!

Q & A with SensoryEffects Inclusions expert, Grace Mackie

Q: What is the difference between high and low melt point inclusions, and what would each type be used in?

A: The high melt point inclusions (bakery inclusions) use a fat source (oil) that has a melt point around 125. This means it will be a solid at room temperature and a liquid once it reaches 125ц and higher. High melt point inclusions are typically used in baked goods, and the flavor and color will release from the inclusion during the high temperatures of baking. If you were to eat them without baking them, they would have a very waxy feel in your mouth, like eating a candle. They require being baked to be palatable.

The low melt point inclusions use a fat source (oil) that has a much lower melt point of around 76-85. At this temperature range, these inclusions can be eaten without being baked, as they would melt in your mouth, instead of remaining a solid fat with a waxy texture like the high melt point inclusions. They could potentially melt, or become soft at room temperature, so they are stored frozen. The low melt point inclusions are used in ice cream applications. They actually have superior eat-ability over using real chocolate chips in ice cream since the real chocolate chips would have a higher melt point and become extremely hard when frozen, and not melt in your mouth when eating like our low melt point flakes would.

Q: How long does the process take to produce new product?

A: The majority of inclusions projects are customer-driven, so we are extremely flexible with the customer time line. Inclusions R&D pride themselves on being able to rapidly respond to customer requests for new products. Recently, we had a customer request for a new product that went from a R&D sample to being produced in production is less than two weeks. Other new products may go through a year or two of development work and trial runs until the customer places an order and we make the product in production.

Q: What are the ingredients in an inclusion?

A: In general, inclusions use very simple ingredients. They consist of a fat source (typically palm oil), sugar and/or flour, flavor and color. We do have a large range and wide flexibility in the ingredients we can add, however they are primarily based on our customersҠneeds. We can add real fruit powder, vegetable or cheese powder. We also have a wide range of flavors and colors we use from natural to artificial.

Q: Will the SensoryEffects inclusions division expand into carbohydrate-based inclusions?

A: Entry into that market would require much research and investment, but from our sales people to our production group, I feel we have the staff and ability for such an expansion into the carbohydrate business should the market allow it.

Questions

If you would like to discuss these products in more detail, please email Grace or call 419.783.5522.

Grace Mackie

Grace Mackie

Food Technologist
419.783.5522
Email

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