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Taste masking

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 […]

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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 […]

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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 […]

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