N-LOK® - 31111101
N-LOK® - 31111101 formulated food ingredient blend is a low viscosity product that is designed for the encapsulation of flavors, fats, oils and vitamins. It is characterized by excellent resistance to oxidation. N-LOK® is recommended as a total replacementfor expensive encapsulating agents such as gum arabic and gelatin.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
- Alternates & Replacements
Other characteristics
- Brand
- N-LOK
- Functions
- Encapsulant
- Labeling Claims
- Halal, Kosher, Non-GMO
- Halal
- Kosher
- Non-GMO
- Certifications & Compliance
- FDA Compliant, GFSI Certified, Halal, Kosher
- Note
* Not present at level of quantification.. ** "Total Sugars" in this product may contribute to "Added Sugars" for nutrition labeling purposes in the final consumer product.
- Markets
- Food & Nutrition
- Shelf LIfe
- 24 Months
- Ingredient
- Modified Maize Starch, Corn Syrup
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Quality Standards
- BRCGS
- Storage Condition
N-LOK® food blendshould be stored in a clean, dry area at ambienttemperature and away from heavily aromatic material.
- Chemical Inventories
- TSCA (USA)
- Benefits and Features
The low viscosity of N-LOK® food blend makes it suitable for the preparation of high solids flavor emulsions for spray-drying.; The product displays excellent emulsion stabilizing properties and film forming abilities. Therefore, losses during spray-drying are minimized using N-LOK® food blend as the encapsulating agent.; Spray-dried powders are very stable over time. Loss of volatile components is minimized and the active ingredients are protected against oxidation.; Dispersions of N-LOK® food blend can be readily prepared in cold water with good agitation. Because of its lower viscosity, this product requires 25% less water than gum arabic thus permitting higher spray-drying solids.; Spray-dried powders containing N-LOK® food blend readily reconstitute in cold water.
- Packaging Information
N-LOK® food blend is packaged in multi wall ply Kraftpaper bags with a net weight of 50 lbs.
- Food Ingredients Features
- Emulsion Stabiliser
- Excellent Oxidative Stability
- Film Forming
Technical data
Table 1 of 3
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Moisture Content | max. 13 | % | — |
| pH (20% w/w slurry) | 3.5 - 5.5 | — | — |
| Flow Viscosity | 20 - 50 | seconds | CML-123G |
Table 2 of 3
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Escherichia coli | Negative | — |
| Salmonella | Negative | /10g |
Table 3 of 3
18 rows| Characteristic | Value | Unit |
|---|---|---|
| Total Fat | 1.3 | g/100g |
| Saturated Fat | 0 | g/100g |
| Trans Fat | 0 | g/100g |
| Cholesterol | 0 | mg/100g |
| Sodium | 35 | mg/100g |
| Total Carbohydrates | 92.1 | g/100g |
| Dietary Fiber | 0 | g/100g |
| Total Sugars | 19.9 | g/100g |
| Added Sugars | 0 | g/100g |
| Other Carbohydrates | 72.2 | g/100g |
| Protein | 0.2 | g/100g |
| Vitamin D | 0 | mcg/100g |
