Why Choose Food Research Lab's FRL as Your Food Product Development (FPD) Consultant and Partner?

There are several options in almost every product area in today’s market, and the difficulty is in coming up with unique items that stand out and connect with customers. Food Research Lab's Food Research Lab (FRL) takes a holistic approach to creating food and beverage products. We define, demographically target, and build effective goods through a sequential process for category selection and comprehension. The client can visit the lab to learn the process. We offer unlimited rounds of revisions to ensure customer satisfaction. The final product prototype, along with the documentation process, including the video (through email), will be shipped to the client, and in case the client is not satisfied with the video, a food technology consultant will visit the place for the product demo at the client’s costs.

What are the different forms that you deliver the Food Product Formulations?

The food industry is witnessing a new form of consumption. Keeping that in mind, we can formulate the products in the form of ready-to-eat, ready-to-drink, ready-to-mix, ready-to-serve, and ready-to-cook food products. We use ingredients that offer an added value to the development and improve its indulgence and sustainability in terms of its functional ingredients, plant-based food dyes, and natural preservatives with a clean label.

What are the sectors Food Research Lab cover?

We cover a wide range of sectors such as soups, sauces and dips, chips, tortillas, dry beverage powder, plant-based products, masalas, puddings, instant mixes and many more.

How is sensory testing been carried out?

Our sensory examination leads to the precise formulation and recipe recommendations. We develop data-driven design models based on sensory research and customer insights. The fact-based design methodology used by Food Research Lab reduces risk and gives our clients market confidence while cutting development time in half. With our dedicated sensory lab facility, our team takes satisfaction in creating and optimizing successful products in the marketplace, generating a favourable return on investment, and developing brand advocates.

Liposome technology for delivering nutraceutical products

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Liposome technology for delivering nutraceutical products

INTRODUCTION  

Liposomes are tiny spherical artificial vesicles made from cholesterol and natural, non-toxic phospholipids. Liposome technology can be classified as a type of encapsulation.
Encapsulation can be considered a method of enclosing materials into capsules before delivery into a system. Either whole cells or bioactive molecules, such as antioxidants, enzymes, polyphenols, and micronutrients, can be packed within wall materials in order to form encapsulated materials.
According to the particle size, encapsulation technology can be categorised as microencapsulation (from 3 to 800 μm) or Nanoencapsulation (from 10 to 1000 nm). The use of Nano/microencapsulation can help bioactive.
Lipid-based encapsulation technologies are now regarded as the best alternative for encapsulating sensitive components, with an emphasis on food and nutritional supplements that include hydrophobic and hydrophilic molecules.
Liposome and nanoliposome techniques are often used in the food industry for nutrient enrichment and supplementation. It improves the sensory qualities and shelf life of the food product and can be used instead of microencapsulation.

Figure 1: Figure 1: Structure of a liposome [3]

Structure of a Liposome:

Structurally, liposomes are spherical or multilayered spherical vesicles made by the self-assembly of diacyl-chain phospholipids (lipid bilayer) in aqueous solutions.
The bilayer phospholipid membrane has a hydrophobic tail and a hydrophilic head that leads to the formation of an amphiphilic structure [1].

Advantages: 

High bioavailability and absorption compared with other types of oral supplements.
Micronized encapsulation protects the substance from the environment of the GI tract and promotes transmucosal (oral) uptake and absorption.
Increased intracellular delivery.
Can hold both hydrophilic and hydrophobic compounds.
Best suited for those who cannot swallow a tablet.
Facilitates incremental dosing and dose adjustment for children and adults.
Cost-effective by being able to take a lower dose for the same effect.

Disadvantages:

High cost of manufacture.
Possibility of poor manufacturing (e.g. large particle size, poor ingredients).
Possibility of instability [2].

Applications of liposomal Nano-encapsulation techniques

Food processing

The liposomal applications have been studied extensively in dairy products in terms of stability of the food components against degradation and enhanced delivery action of the antimicrobial peptides.
In baked food products, the use of sweeteners produces undesirable caramelization when heated, which may affect the flavour and nutrient content of the product on consumption. This can be minimized by nanoliposome applications leading to desirable liposomal flavour and nutrient ingredients for the product [3].

Nutraceutical

Liposomes can bring significant modification in nanocarrier products by tailored product enabling systems, with numerous applications in target-oriented dietary products to the biological site inside (as the incorporation of antibodies) or outside (based on particle or cell size) the human body [4].