SensoryEffects incorporates various types of proteins in its line of Creamers and Nutritional Bases for both functional and nutritional properties. One of the most important functional attributes of protein is its emulsion binding properties. Since SensoryEffects Powders can contain up to approximately 70% fat, it is important to properly bind the fat in order to keep the powder in a free flowing form. Emulsion stability is a key attribute as we consider the use of various raw materials in the formulation of our products.
"Dad, what did you do at work today?" asked my 5 year old daughter several months ago.
"Well, I worked with my coworkers on developing new ice cream flavors," I replied.
"Can you make a Cotton Candy ice cream?"
"I'm sure we can create that."
"Dad, you have a fun job."
With another year on the books, we are excited to soon announce a new and delicious line-up of frozen dessert concepts in our 2017 Feature Flavor Program! We’ve been studying the macro flavor trends and the global market trends, and working hard in our R&D labs to bring you a new line-up of frozen dessert concepts.
As we know that a healthy body is at the forefront of today's consumers' minds, SensoryEffects is focusing on Sports Nutrition and Fitness and the Power of Powders at this year's SupplySide West trade show.
We offer a variety of textured variegates, which can be fat-based, emulsion-based and water-based. Textured variegates are a great way to add both flavor and crunchy textures in one step. This can be more cost effective than separate inclusions or variegates.
With diversifying flavor preferences on the upswing among consumers across food and beverage categories, delivering novel ideas each year for frozen desserts is among our favorite programs at SensoryEffects.
With the integration of Balchem Corporation and SensoryEffects, the Balchem Encapsulates Applications research lab has relocated from New Hampton, NY to Bridgeton, MO. The Applications lab is now housed in a newly renovated lab space to accommodate all of the equipment moved from New York and is now ready to take on new projects.