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Seeking Innovative Stabilisation or Encapsulation Solutions

Background / Description

IPI is working with our Open Innovation partner in UK to seek innovative solutions to prolong the release of various actives (e.g. flavours, aromas, sensations, functional ingredients, etc.), and implement the solution into their next generation product.

Currently, there are widely available solutions that are able to extend or control release of flavours and other actives in food / orally delivered products, nutraceuticals, cosmetics and pharmaceuticals, but these often use moisture, heat and pH as the trigger - this can be problematic if the product itself has these characteristics, and so renders traditional encapsulation technologies ineffective for use. Therefore, increasingly manufacturers are searching for novel ways to encapsulate ingredients to protect them from these challenging product compositions (e.g. high moisture content of the base product) and aggressive environments (e.g. the human body), to maximise delivery to the end-user. 

The client is keen to find innovative encapsulation and stabilisation technologies which ensure continuous release of an active in the mouth, over a set time period, for longer lasting flavour.

Technical Specifications

Technologies should be stable and able to withstand conditions with the following characteristics:-

  • Moisture levels of 50-60%
  • Salt concentration of 1-2%
  • pH of 8.5-9

 

Solutions of interest for sustained oral release may include (but are not limited to):

  • Enzymes as a method to trigger release of actives (e.g. amylase)
  • Buccal delivery mechanisms
  • Time-delay release mechanism that can ideally last up to 40 mins
  • Novel ‘trigger’ conditions such as percentage changes e.g. increase in moisture from 50% to 80% or pH from 8.5 down to 7

 

Solutions may be found from the pharmaceutical industry (site specific drug release), food industry (nutrient delivery, processing aids for frozen or baked goods), FMCG processing, etc.

What we are not interested in

Solutions that are non-food grade, or has no potential/capability to be considered food grade.

Preferred Business Model

  • R&D Collaboration
  • Licensing
  • IP Acquisition
  • Business Collaboration (Joint Venture, Distribution)

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