Degussa reformulates PS for softgels

- Last updated on GMT

Related tags: Soft gel, Gelatin, Degussa

Degussa BioActives has improved its phosphatidylserine (PS) formula
for soft gel applications, after research by its R&D team found
possible interactions between the soft gel capsule and its PS
filling.

Degussa BioActives has developed an improved phosphatidylserine (PS) formula for soft gel applications, after research by its R&D team found possible interactions between the soft gel capsule and its PS filling.

BioActives reports that it found the stability of PS was affected by the soft gel encapsulation process, resulting in an increase in the PS moisture content due to moisture migration from the wet capsule shell into its fill. PS is prone to a degradation reaction (hydrolysis) caused by moisture.

Degussa​ has developed a new PS formula, Leci-PS 20 V; a pasty, semi-solid product, which melts at just above room temperature and can be easily encapsulated, yet shows a reduced moisture uptake during encapsulation, according to the firm.

The firm also claims that PS soft gels produced by other suppliers often contain less of the ingredient than claimed, as it is lost through a reaction caused by residual amounts of the enzyme phospholipase D (PLD), used during PS manufacture.

Degussa's Leci-PS​ product was introduced in the mid 1990s by Lucas Meyer, later acquired by BioActives.

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