[alt text]
An illstrated tower of packaged foods, including both shelf-stable and frozen items, is stacked vertically across the length of the advertisement.
[transcription]
To pile up more sales, look into food modified tapioca for flavor encapsulation.
More and more, the makers of quality foods are discovering that modified tapioca gives them a competitive edge with consumers, because modified tapioca has a variety of talents.
In addition to the almost universally recognized superiority in freeze-thaw stable products and aseptically packaged materials, tapioca is now winning a dominant position in flavor encapsulation. The ability of modified dextrinized tapioca to emulsify flavor oils and provide protection from oxidation at normal storage temperatures makes it a worthy replacement for gum arabic. Modified and dextrinized tapiocas also have the property of spray drying well, yielding a finished product with good particle size, wall thickness, flavor integrity and dry product dispersibility.
All the above are your together with a decided economic advantage.
Why not let our technical people show you how our modified tapioca encapsulators can help you? Mail in the coupon, we’ll be happy to send you free samples and pertinent information.
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MEAT
Sauce
BROCCOLI IN CHEESE SAUCE, Peas in Butter Sauce
Chinese Vegetables, Vegetables ITALIANO
TURKEY, Gourmet, CHICKEN
Gourmet MACARONI CHEESE SAUCE
CREAM WHIP
DESSERT
Soup
Potato Chips
Beef Pot Pie, Chicken Pot Pie
Frozen Mama M Pizza
Frozen Strawberry Cream Pie - TO THAW
Baby Food
## New York, New York
[additional notes]
“Flavor encapsulation is the general term for the various processes employed to deliver liquid flavors in a standardized, functional form. The benefits of encapsulating flavors are numerous: converting a liquid flavor into an easily dispensable powder, protecting a specific flavor or key flavor components from change, delivering more flavor impact in a finished product, supplying visually distinct, flavored particles, and in some instances, providing controlled-release functionality in a product application.”
https://www.ift.org/news-and-publications/food-technology-magazine/issues/2004/july/features/flavor-encapsulation-a-convergence-of-science-and-art
Contributer to perishable foods and improving shelf life. I wonder if its featured in any of the products in the Quick Frozen Foods volumes.
