FLAVOURENCAPSULATION EXTRUSION PROCESS FLAVOUR ENCAPSULATION PROCESS This process involves the dispersion of the flavouring substance in a matrix under the influence of thermomechanical extrusion process. KEY BENEFITS > Encapsulated flavour with excellent flavour stability > Consistent flavour profile > Highly cost effective > Low dusting with excellent flow ability > Protect flavours from oxidation > Work at low moisture content (end product < 5 %) 2025 © Clextral - Please do not litter - Images for illustration purposes only The flavour release during the consumption of the food is excellent, thanks to the solubility in the environment (water, saliva...) of the glassy matrix in which aroma is encapsulated. > High level holding capacity > High water solubility index > High coating protection efficiency (oxidation, volatility,.) > Taste-neutral and safe for foods > Good release characteristics of active ingredients > Can be processed at lower temperature UNLOCK PROCESS POTENTIAL > Get the right shape & size for final beads / pellets > Maximize the flavour load > Minimize the lost of flavour during extrusion process > Have a good control of the process (temperature, pressure and shear / mixing)

ENCAPSULATED FLAVOURS PROCESSES The choice of the appropriate microencapsulation technique depends upon the final use of the product and the processing conditions involved in the manufacturing product. Wall material Molecular weight Conformation Chemical groups Physical state Flavour Molecular weight Relative volatility Polarity Chemical groups Flavour-wall materal ratio Chemical processes › › › › Coacervation Co-crystallization Molecular inclusion Interfacial polymerization ELEVATING YOUR PROCESS Find optimum between processing parameters, matrix and flavour to get best product. Mechanical processes...