DuraFizz Research and Technologies

DuraFizz’s technologies can help food and beverage companies create products with enhanced nutrition, improved taste and texture, and more efficient production. A few examples of innovative science from DuraFizz include:

Texture Modification:

Texture perfection is an integral part of developing most food products. Through proprietary formulation and process alterations, DuraFizz’s technology can achieve desired textural attributes in order to maximize consumer satisfaction.

Nutrient Encapsulation:

Vitamins and other beneficial substances often have an unpleasant taste which limits their acceptance among consumers. Our proprietary encapsulation processes can stabilize and protect these nutrients. This allows manufactures to fortify their foods and beverages without any detrimental impact on flavor.

Foam Stabilization:

Through proprietary surface property alterations of low-fat dairy and soy-based products, characteristically rich tasting low-fat whipped creams and foams can be produced. This allows for consumers to whip up impressive tasting cappuccinos without excess fat and to use low-fat whipped cream as a delicious garnish on a guilt-free dessert.

Fryer Oil Filtration:

We use our breakthrough materials science to produce an inexpensive and novel filtration substrate for deep fat fryer oils. Our filtration media is designed for the removal of particulates and adsorption of decomposition products from fryer oils. This cost effective technology aids in increasing oil frying-life while keeping a fresher flavor in foods cooked in the oil.