Protein, plant extract, pharmaceuticals, chemical Taste masking helps in increasing the palatability of bitter actives such as pharmaceuticals and polyphenols. The Progel technology has been proven in animal models. Bitter drug A is usually administered in the animal feed. However, uptake can vary between species due to the bitter taste. Bitter drug A was encapsulated […]
Stabilization
Lipids, lipophilic actives, pharmaceitucals Encapsulation helps stabilises lipid emulsions against physical and chemical instabilities. At the same time, bioavailability is increased. A crossover clinical trial conducted with healthy adults showed that DHA and EPA absorption, as measured in blood plasma, was higher (by 50%) in individuals fed encapsulated Omega-3. It is suggested that the encapsulated […]
Gastric Protection
Proteins, plant extracts, enzymes, probiotics Protecting an active during the transition through the stomach is crucial to maximise absorption in the lower intestines. The highly acidic environment coupled with presence of digestive enzymes act together to deactivate actives. Not only are the protected actives able to retain their structure (proteins) or activity (enzymes), they are […]
Enhanced probiotic viability
Probiotics Probiotics are fastidious organisms that are sensitive to their environment. Encapsulation significantly improves the viability of probiotics in both acidic dairy and non-dairy food products such as yoghurt, protein drinks, dairy/nut milks and fruit juices over the product shelf life. This creates opportunities for novel food products as dairy or non-dairy probiotic yoghurt products […]
Controlled intestinal release
Proteins, plant extracts, enzymes, lipids, pharmaceuticals, probiotics In response to elevated pH conditions, similar to intestinal conditions, the alginate microgels swells and starts to disintegrate. This initiates the release of active from within the microgels. How quickly the contents are release can be modulated by the concentration of calcium used to gel the microgels. The […]
