Degussa launches ALA for liquid formulations
antioxidant alpha-lipoic acid for use in beverages and soft gels.
The ingredient, a combination of ALA and polysorbate, was developed by German firm Aquanova. Degussa has taken over the marketing of the patented product to extend its ALA range and capitalize on good growth of this ingredient.
Increasing interest in the health benefits of ALA has to a number of innovations to make the ingredient easier to use in foods and beverages.
Present in virtually all parts of the body, ALA is a highly potent free radical scavenger and is also able to regenerate other antioxidants such as vitamin E, vitamin C, glutathione and coenzyme Q10. Recent research has demonstrated its blood glucose lowering properties, which are driving its use in dietary supplements and foods targeted to people at risk of diabetes.
Further applications are likely to open up in the weight loss market after a recent series of animal studies showed that supplementation with ALA resulted in reduced food intake and weight loss by reducing the activity of AMP-activated protein kinase, a key enzyme regulating the metabolism of fat and glucose.
However ALA's use in foods has until recently been limited by poor bioavailability, or about 25 per cent, and solubility.
Aquanova's product consists of clear, stable and water-free particles with a micelle structure, called solubilisates, which improve both of these aspects, according to Degussa.
"ALA SOL allows an increase of alpha-lipoic acid concentrations in beverages by more than 600 per cent," said Dr Martin Purpura, technology manager at Degussa Food Ingredients.
"The resulting clear solution allows the fortification of small volume beverages with the suggested daily dose of alpha-lipoic acid."
Studies have also demonstrated increased bioavailability of ALA SOL over a standard ALA taken orally.
A pilot human clinical trial conducted by Professor Biesalski at the University of Hohenheim, Germany showed a 70 per cent increase in bioavailability (measured as area under the curve) compared to the leading ALA/soy oil formulation, claims Degussa.
"Beside a better bioavailability there is evidence of a retard like absorption resulting in longer lasting plasma plateaus. From this plateau pattern it can be concluded that the solubilisate is taken up from the enterocyte and incorporated into chylomicrons over a long time in contrast to the soy oil preparation," according to Professor Biesalski.
Degussa also recently introduced an alpha-lipoic acid microencapsulated on a molecular level with alpha-cyclodextrin produced by chemicals group Wacker to give it a better shelf life and taste.
The ingredient can be added to foods not previously fortified with alpha-lipoic acid, including shelf stable foods in which shear forces are used during production.
Meanwhile Italian company Labochim has introduced an alpha-lipoic acid chemically combined with the L-carnitine to increase the antioxidant's solubility.
