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Encapsulation of lipophilic active ingredients

In the framework of the strategic programs of the Carnot Institute Qualiment®, researchers from the French National Institute of Agronomic Research - INRA - have developed a new system of encapsulation of ingredients as dry emulsion. This patented technology effectively protects lipophilic active ingredients, and enhances their bioavailability. It offers many applications in the food industry, or for pharmaceuticals, cosmetics, etc.

A proof of concept was obtained using as model ingredients the lutein and the docosahexaenoic acid, DHA, which is widely used in food, and which interest has been validated by the European Parliament through the acceptance of health claims on the prevention of diseases such as metabolic syndrome, AMD, osteoporosis and cardiovascular health.

The bioavailability of the encapsulated lipophilic active ingredients is significantly improved (x 150%) over the same lipophilic active ingredients ingested without encapsulation

Moreover, the development of this vector to an industrial scale has been tested.

If you are interested in this technology, please contact :

Pauline Souvignier, INSTITUT CARNOT QUALIMENT
INRA Transfert
28, rue du Docteur Finlay
75015 PARIS

Phone : +33 (0) 1 42 75 93 31
Cell phone: + 33 (0) 6 73 10 94 20
Fax : +33 (0) 1 45 77 63 90
This email address is being protected from spambots. You need JavaScript enabled to view it. 

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