Zooming® Technology

Sustainable Flavors for Responsible Brands

Sustainable Flavors for Responsible Brands

We have a singular focus on inventing new ways to create sustainable flavors and sensory experiences using Novel Atomization Techniques, Computational Dynamic Modeling, Cutting Edge Formulations, Turbulent Mixing Concepts, and more.

We have a singular focus on inventing new ways to create sustainable flavors and sensory experiences using Novel Atomization Techniques, Computational Dynamic Modeling, Cutting Edge Formulations, Turbulent Mixing Concepts, and more.

The Challenge

Conventional spray drying invented in 1872 relies on high temperatures (180–200° Celsius) to evaporate moisture from carrier emulsions designed to deliver encapsulated dry particles. Heat is the number one enemy of flavor molecules. At this temperature range, flavor ingredients evaporate, develop off notes or otherwise break down reducing overall performance. The results are inferior taste profiles, high costs, poor stability, and bitter aftertaste.

At ZoomEssence we invented a technology that does not rely on the heat when producing encapsulated flavor particles allowing us to capture all the aroma and taste characteristics of the original flavor.

This is our mission—delivering the absolute best sensory experiences.

Conventional spray drying invented in 1872 relies on high temperatures (180–200° Celsius) to evaporate moisture from carrier emulsions designed to deliver encapsulated dry particles. Heat is the number one enemy of flavor molecules. At this temperature range, flavor ingredients evaporate, develop off notes or otherwise break down reducing overall performance. The results are inferior taste profiles, high costs, poor stability, and bitter aftertaste.

At ZoomEssence we invented a technology that does not rely on the heat when producing encapsulated flavor particles allowing us to capture all the aroma and taste characteristics of the original flavor.

This is our mission—delivering the absolute best sensory experiences.

The Patented Zooming Process
Process Flowchart
Our process uses:

Less Heat
Less Water
Less Energy

Resulting in:

More Retention
More Sustainable
More Taste and Aroma

Our process uses:

Less Heat
Less Water
Less Energy

Resulting in:

More Flavor
More Retention
More Opportunity

The Zooming Difference

Zooming technology is designed to encapsulate sensitive, aromatic flavor materials at low temperatures. Zooming Flavors are unlike any other encapsulated flavors. They are more concentrated, retain more aroma, and deliver a more authentic taste, reducing flavor application use rates by 30% or more.

Our staff of creative and application professionals can provide the knowledge and experience to help you realize the full potential of these amazing flavors in both powder and liquid applications.

Zooming Particle Attributes:

  • Size: Ranges from 80 to 120+ microns. Significantly larger than spray dry (40–60 microns), creating powders with improved flowability and solubility.
  • Density: Low-temperature drying kinetics contribute to the formation of fully dense particles without air pockets or hard outer shell. This produces superior solubility.
  • Concentration: Formulations are engineered with higher active loads and minimum diluents. Zooming Flavors are built for maximum efficiency, driving use rates and costs lower. They are easy to handle in manufacturing and eliminate the challenges of hazardous liquids.
  • Low Surface Oil: The high solids formulation supports improved emulsification, reducing surface oil and the oxidation of active components.

Zooming technology is designed to encapsulate sensitive, aromatic flavor materials at low temperatures. Zooming Flavors are unlike any other encapsulated flavors. They are more concentrated, retain more aroma, and deliver a more authentic taste, reducing flavor application use rates by 30% or more.

Our staff of creative and application professionals can provide the knowledge and experience to help you realize the full potential of these amazing flavors in both powder and liquid applications.

Zooming Particle Attributes:

  • Size: Ranges from 80 to 120+ microns. Significantly larger than spray dry (40–60 microns), creating powders with improved flowability and solubility.
  • Density: Low-temperature drying kinetics contribute to the formation of fully dense particles without air pockets or hard outer shell. This produces superior solubility.
  • Concentration: Formulations are engineered with higher active loads and minimum diluents. Zooming Flavors are built for maximum efficiency, driving use rates and costs lower. They are easy to handle in manufacturing and eliminate the challenges of hazardous liquids.
  • Low Surface Oil: The high solids formulation supports improved emulsification, reducing surface oil and the oxidation of active components.

Traditional Spray-Dry Particle: Cross-Section using Scanning Electron Microscopy (SEM)

High heat forms a hard outer shell, establishing particle diameter early in the drying process. The void of air is created as water and actives continue to evaporate until the particle is dry.

Zooming Particle: Cross-Section using Scanning Electron Microscopy (SEM)

Low heat supports more even drying, allowing the Zooming particle to shrink until completely dry. This produces higher densities, coupled with more uniform emulsification enabled by high solids in the slurry.

What You Zoom is What You Get

Retention of Flavor Actives

Low temperature is the cornerstone of Zooming. Simply put, it is why our encapsulation process delivers unparalleled aroma and taste without compromising the authenticity of the flavor. Low temperatures minimize evaporation and distortion of flavor ingredients and compounds. We retain as much as 95 – 100% of the starting liquid materials compared to 60- 70% achieved by traditional high-heat spray drying. This ability to capture all the “good stuff” is critical when encapsulating–especially Naturals and other sensitive, high-cost ingredients. With Zooming, your lemon flavor will stay lemony, and pepper will still be pepper.

Retention of Flavor Actives

Low temperature is the cornerstone of Zooming. Simply put, it is why our encapsulation process delivers unparalleled aroma and taste without compromising the authenticity of the flavor. Low temperatures minimize evaporation and distortion of flavor ingredients and compounds. We retain as much as 95 – 100% of the starting liquid materials compared to 60- 70% achieved by traditional high-heat spray drying. This ability to capture all the “good stuff” is critical when encapsulating–especially Naturals and other sensitive, high-cost ingredients. With Zooming, your lemon flavor will stay lemony, and pepper will still be pepper.

Lemon Oil GC Retention Analysis

Lemon Oil
Lemon Oil Post-Zooming Encapsulation

Retention Is Key to Significantly Lower Costs

Eliminating process loss, particularly with high-cost flavor actives, drives the cost efficiency of Zooming Flavors. Our retention capability means that we deliver the full value of the active materials. It also provides the capability to create different formulations depending on the final product challenges. Increasing the concentration of actives by eliminating diluents or going to higher “flavor loads” in the encapsulation process are keys to creating the most efficient flavor delivery system. For example, we have shown that flavor use rates can be reduced by 30% or more and that cost savings of 30% and higher are possible.

Retention Is Key to Significantly Lower Costs

Eliminating process loss, particularly with high-cost flavor actives, drives the cost efficiency of Zooming Flavors. Our retention capability means that we deliver the full value of the active materials. It also provides the capability to create different formulations depending on the final product challenges. Increasing the concentration of actives by eliminating diluents or going to higher “flavor loads” in the encapsulation process are keys to creating the most efficient flavor delivery system. For example, we have shown that flavor use rates can be reduced by 30% or more and that cost savings of 30% and higher are possible.

Black Pepper Oleoresin GC Retention Analysis

Black Pepper Oleoresin
Black Pepper Oleoresin Post-Zooming Encapsulation