Edible oils and fats with reduced rate of digestion
L-tug is a technology specifically targeting animal fats, chocolate and vegetable oils, overconsumption of which may result in hyper-lipidaemia and such conditions as metabolic syndrome, obesity, diabetes and atherosclerosis.
It is based on the physiology of digestion that the larger the diameter of the lipid particle, the longer it takes to digest it. By expanding the diameter of this particle by 2-fold, for example, it would increase its surface by 4-fold, hence reduce the rate of digestion by 4-fold.
The application of this technology does not involve any chemical modifications or changes in taste of the products, only a physical disrup- tion of the lipid folding. This effect remains even when the lipids are incorporated into other food or beverage matrixes, for example milk or other dairy products. The properties are also preserved even in fermented food products such as yogurts.
The efficacy of lipid disruption technology in lipid management was clinically validated for a number of L-tug products including dairy butter, some vegetable oils, chocolate, and ice cream.
Engineering cooking oils and fats to preserve essential micronutrients in the cooking process
The enlargement of oil lipid droplets in cooking oils or fats results in their accelerated heating during the cooking process. As a result of this it leads to a reduced cooking time and consequently less decomposition of thermo-sensitive essential micronutrients in the cooked meal.
Lycopene is the main carotenoid in human skin. It supports sebum viscosity, its role in the prevention of skin dehydration. In addition lycopene protects the skin from UV damage and helps to control skin microbiota.
However, with ageing and in stress its concentration is reduced. We have developed food products, which can restore lycopene in the skin and have validated rejuvenation of the skin parameters in clinical trials.
ANC hydrogel emulsifier for functional beverages
It can disperse in aqueous solutions hydrophobic molecules or products such as carotenoids, Omega 3, resveratrol, etc. The advantage over polysaccharide microencapsulation is that it does not reduce absorption of incorporated bioactives, improves their bioavailability and is applicable for liquids with a broad range of pH, from 3 to 8.