DSM uses Actilease system for branded ingredients

By staff reporter

- Last updated on GMT

Related tags Nutrition

DSM Nutritional Products has unveiled a microencapsulation system
called Actilease, which may help formulators reduce costs and
target nutrients to the part of the body where they are best

Microencapsulation technology is proving to be one of the biggest areas of innovation in the nutritional ingredients sector, as it can help protect sensitive ingredients from degradation either during processing or before they has reached the stomach. In the nutritional market it is commonly used for omega-3 fatty acids in foods.

The Actilose system, which uses food starch or gelatine matrices to protect the micronutrient droplets.

Since the nutrients are protected until they reach the stomach, the system ensures that a greater proportion is absorbed by the body. Moreover for the formulator it is said to prevent tabletting losses and interaction with other compounds - and the superior stability and low extrusion loss translates into lower overages and smaller tablets.

"These advantages provide a demonstrable cost saving for the customer and enables them to provide cost-effective nutritional products of the very highest quality,"​ said the company.

The first announcement of a product using Actilease was for Redivivo 10 per cent CWS/S-TG lycopene, launched last month. DSM is also offering other branded ingredients in its portfolio using the Actilose system, such as Optisharp (lutein), All-Q (CoQ10) and Ropufa (polyunsaturated fatty acids), as well as beta carotene and fat soluble vitamins.

According to a report from consultancy Frost and Sullivan at the end of last year, the increasing economic viability of microencapsulation technology has led to significant interest within the food and beverage industry. This has opened the door to new ingredients and the development of novel food properties.

"Microencapsulation has the ability to facilitate protected and targeted nutrition in a number of processed food products,"​ said Frost & Sullivan industry manager Kathy Brownlie.

"It is fast becoming the most successful delivery systems that is enabling food ingredient companies to tap into consumer health trends."

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