The bioavailability of cauliflower-encapsulated omega-3 is on-par with omega-3 encapsulated in bovine gelatine capsules, a study conducted in Australia and Singapore has shown.
Breakthrough in delivery system technologies is crucial to drive innovation in the traditional vitamin and minerals category, as well as the booming probiotics, functional food and beverage sectors.
A novel probiotics encapsulation technology, H&H Group’s pioneering research on HMObiotics, curcumin’s benefits on cognitive health are some of the stories covered in this round-up of new scientific findings.
Cocoa powder can serve as an effective and cheaper material for encapsulating Lactobacillus casei and Lactobacillus acidophilus, researchers have found.
The use of a new type of highly porous microparticle and an encapsulation technology simultaneously has shown to increase the loading capacity of capsules for lactoferrin by more than 30 times, a group of researchers has found.
Technology that raises the levels and purity of fish oil in food has been detailed by Australian scientists, who also demonstrate how fish oil can be successfully encapsulated with curcumin and quercetin.
Researchers from the Agency for Science, Technology and Research (A*STAR) Singapore have developed a new encapsulation technology that boosts the bioavailability of lactoferrin, a naturally occurring protein in human breast milk.
