Probiotic Encapsulation

About

From the research laboratories of The University of Queensland (UQ) comes a world-first technology called Progel, which is set to enhance the nutritional value of many common foods. The breakthrough lies with Progel's low-cost, bulk, micro-gel encapsulation technology, which can be used in a number of functional food and supplement applications. The Innovation The invention made by Professor Bhandari, and his team from UQ's School of Agriculture and Food Sciences, has been used to demonstrate that different classes of actives (or active ingredients) can be microencapsulated with this technology - including the friendly living bacteria in probiotics, therapeutic biologics and drugs, and neutraceutical fish oils. In the laboratory, the Progel has been shown to protect the active in a simulated acidified stomach environment and then release the active in a simulated intestinal environment. The anticipated consumer benefit comes from the micro-gel encapsulation enabling active to pass through the stomach intact and be released in the digestive system. Delivering Health Benefits Using this technology, Progel has used probiotics and omega-3 as actives added to milk and juice products. This has led to the world's first non-fermented, multi-strain probiotic milk and juice products, which is expected to greatly increase health benefits for consumers. Adding probiotics to commonly consumed products, like milk and juice, can improve gut health and digestion, and help lessen the effects of lactose-intolerance for milk consumers. With milk being a major source of nutrition for many global populations, a nutritionally fortified milk product has the potential to have a positive impact on nutrition and global health in communities worldwide. Plus in the past, food products fortified with fish-based omega-3 oils tended to have a residual smell and taste. However using Progel encapsulation technology sufficient levels of active nutrients can be used to deliver greater health benefits, without any quality issues. As a result, products made possible by using Progel technology can deliver the many health benefits of probiotics, calcium and omega-3 to consumers who do not regularly consume dairy products. This will be a great advantage to anyone in need of omega 3, calcium or other probiotic supplements ; especially children, as they require a greater intake of calcium and omega-3 to grow. ProGel Advantages The key advantage of Progel ingredients is that they don't affect the quality, taste or smell of the milk, and products containing the Progel encapsulation technology can offer sufficient levels of active nutrients to provide a beneficial source of probiotics and omega-3 to consumers said the inventor of Progel, Professor Bhandari. The Progel technology has been developed using only safe, nonchemical and non-toxic food ingredients such as alginate, which is commonly used in many foods such as ice cream. Of commercial importance, the method of production is novel but straightforward, requiring minimal capital and operational costs. The technology is the subject of a patent application, able to produce Progel microencapsulations at large scale and at low cost. Commercialisation The company is currently developing a range of commercially viable new functional food products that can revolutionise global nutrition. The initial product targets are functional foods such as probiotic drinks or yoghurts, and omega-3 fatty acid enhanced foods. The global food encapsulation technology market, driven by health food and childrens food markets which include dairy and juice products, has been estimated to be US$22.7 in 2014 with a compound annual growth rate of more than seven percent. While Progel's focus is currently on the functional foods market, the underlying microencapsulation technology has opened a window of opportunity to expand the application of encapsulated probiotics and omega-3 oil in a wider range of products, such as pharmaceutical formulations, cosmetics, neutraceuticals, agricultural and aquacultural supplies.