Flavor opening

FoodSafety-IRD to open flavor in foodstuff


Conventional heat treatment and drying processes usually cause keratinization, and encapsulation of cells or particles of the product. Valuable taste and flavor substances are encapsulated in the cells and therefore difficult to Access.

These encapsulants open at least partially when treated with infrared light (heat diffusion from the inside to the outside). Aromas and flavors are newly accessible.

further FS-IRD product infos