US – Capsoil Food Tech has developed a unique, water-soluble vitamin D powder using its patented process that also converts oils in their full spectrum into nanometric powder.
The Capsoil FoodTech platform enables oil-based ingredients to be turned into an ultra-fine, self-emulsifying, water-soluble powder, enabling easier incorporation of these ingredients into a broad range of foods, beverages, and expanded forms of dietary supplements.
The company said many popular oils, such as omega fatty acids, medium-chain triglycerides (MCTs), and fat-soluble vitamins like A, D, E, and K, have limited food and supplement applications due to their lipophilic and stability challenges.
Capsoil’s scientific director, Dr. Itay Shafat, confirms the composition of Capsoil Food Tech’s powder is “very different and uses a completely different technology and they do not need stabilizers.”
He added: “Oil and water cannot mingle according to the laws of nature. In Capsoil, we found a way of overcoming this barrier and created an advanced method for incorporating oil-based nutrients into water-based products.”
This opens the doors to products such as juices enriched with MCTs or ice pops fortified with omega fatty acids. Even hot drinks can get a ‘better-for-you’ upgrade by infusing them with beneficial oils, such as vitamins A, D, E, and K, or hemp oils. The possibilities are endless.”
The resulting powder is a dry, free-flowing powder that dissolves easily in hot or cold liquids, the company says.
Shafat noted Capsoil’s advanced production technology does not apply any form of extraction, solvent, or heat process, nor does it alter the nutrient profile of the oil.
Capsoil powders contain 30%-60% of the oil and its bioactive compounds, and the emulsion’s nanostructured particles possess a large surface area, enhancing bioaccessibility and absorption of the encapsulated oil, leading to improved bioavailability.
The company’s technology “solves the distribution of the vitamin D in the product, which is another existing problem for the industry,” according to Shafat.
Considering that most companies who add vitamin D use a diluted powder containing only 0.01% vitamin D, stabilizers like carrageenan make up the rest of this powder, as well as other ingredients that are not included on the label due to the regulatory allowance.
The powder from the patented nanotechnology can be added to milk for more even distribution and longer shelf life, without the use of stabilizers such as carrageenan.
Capsoil Food Tech conducted a study with High-Temperature Short-Time (HTST) pasteurized 3% fat milk mixed with Capsoil’s vitamin D powder using a low-energy mixer and with no stabilizers added.
The company concluded that with Capsoil Food Tech’s oil-to-powder vitamin D, no stabilizer is needed, allowing up to a 30% oil load.
Moreover, Capsoil’s vitamin D powder offers the following key benefits; a high load of oil in powder for more potency, self-emulsifying nano-emulsion leading to water-solubility, better bioavailability and clean production process ( no use of solvents or heat allows the starting material to maintain nutrient content )
The company said milk is only one example of how vitamin D can be added and it maintains that there is “much more to come from its technological advancements.”
For all the latest food industry news from Africa and the World, subscribe to our NEWSLETTER, and YouTube page, follow us on Twitter and LinkedIn, and like us on Facebook.
