Pharmaceutical-style dispersion technology opens door to various botanical ingredients for food

The technology was demonstrated to the market by its developer, Belgian company Eleonor, at the recent SupplySide West trade show in Las Vegas.

Industry veteran Benoit Turpin, an executive at the company, said the technology may be new to the botanical ingredients supply chain, but it is not itself new. Turpin has a long history in the development and marketing of food ingredients, including a stint at US company Milk Specialties Global. His role at Eleonor was to expand the company’s products into the US food and beverage market.

“It’s a technique that’s been used in the pharmaceutical industry for decades,”Turpin said. In the field of pharmaceuticals, many active pharmaceutical ingredients are small molecules, some of which have problematic formulation properties. Various approaches have been developed to make these APIs viable from a formulation, manufacturing cost, and shelf-life perspective.

patented technology

In Eleonor’s case, the technology has several patents registered in Belgium that have been extended to the US market. The first patents for the technology date back to 2018.

“It’s not an encapsulation method, and it’s not about microparticles,” Turpin said.

These patents cover a wide range of possible approaches as they apply to the functional improvement of natural ingredients. These patents refer to “natural or synthetic” forms of proteins, oligosaccharides and polysaccharides that are “thermoformed” into a final state with relevant biological activity.

“What we’re doing is using a food-grade carrier with one or more actives, and we’re making those actives more dispersible and soluble,”Turpin said.

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