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Q. What is the maximum amount of lead permitted in animal feed?
Q. Can your technology mask the odor of short chain fatty acids such as butyric acid and deliver it to the hindgut?
Q. Could you give me some information about encapsulated Ascorbic Acid? Is it possible for the body to go into acidosis if the Ascorbic Acid is being delivered directly into the cells? I have been giving my child Liposomal Vitamin C but now I am a little worried about it. I made mine at home, but I saw the acidosis comment on a website and wanted some advice. Should I use the Ascorbate form as that is what the digestive process produces?
Q. I understand the benefits of polyphenols in green tea and coffee. Can you point me to literature that I can read that will allow me to understand even better the benefits of this compound.
Q. We have a product which is a clinically supported whole cranberry powder for urinary tract infections. This product is only 60% soluble in water and we are looking to make it 100% water soluble using micro-encapsulation technology.
Q. Is there a relationship between Sodium Butyrate availability and Probiotics and their impact on maintaining the integrity of the lining of the gut?
Q. We've had the idea to co-encapsulate folic acid with ascorbic acid. I was wondering what sort of compatibility is required between folic acid and ascorbic acid for this to be possible. if we were to encapsulate both together, is the physical size of the particles being encapsulated the most important thing? Is it dependant at all on molecular mass (folic acid 441.4, vs. ascorbic acid 176.12)? What are the most important factors to consider if we were to encapsulate folic acid and ascorbic acid together?
Q. How much EGCG is being delivered in your tasteless green tea extract and will this material survive baking?
Q. If I put your encapsulated caffeine in a few finished product prototypes, how best can I measure or determine how much caffeine survived?
Q. Can you tell me what is the FDA’s requirements for Vitamin C to make a label claim on bread, for example?
Q. How might microencapsulation improve the absorption of Zinc, an essential nutrient?
Q. Can microencapsulated vitamin C prevent browning of fruit and vegetable products during cooking or storage?
Q. We use botanicals such as Green Tea Extract and White Willow Bark among others, to fortify a variety of applications, i.e. nutrition bars and premixes. Our customers don't like the bitterness and astringent odor these ingredients provide. How can you help me overcome both of these issues?
Q. I have a problem with producing fortified dry mixes using minerals such as iron and other compounds. My mixes have a metallic taste and typically go rancid too quickly. can you help?
Q. My customers want caffeine to increase their energy level but they hate the taste. What can I do to solve this problem? Can it be tastemasked without losing the high activity of the caffeine?
Q. My company wants to deliver nutrients to the lower GI tract. Can you help me with this very specific delivery need?
Q. I want to produce a quick-dissolve type ingredient for a geriatric product incorporating nutrients in a foaming dry mix that releases upon contact with moisture in the mouth. The ingredient will foam forcing the person to swallow when it hits the back of the tongue. Can you do this?
Q. What is the maximum amount of lead permitted in animal feed?
A. According to information found in NAS. 1980. Mineral tolerance of
domestic animals. Natl. Acad. Press, Washington, DC. p. 256-276. Cattle, sheep, and
chickens have been fed 10 ppm supplemental lead in a soluble form for extended periods
without adverse effects. Significant increases in tissue lead levels occurred when
100 ppm lead was fed to the same species. Dietary lead at 1,000 ppm has been tolerated
by ruminants and poultry for several months with no visible signs of toxicosis.
Approximately 300 ppm dietary lead resulted in observable signs of toxicosis in
horses of various ages. Young growing pigs fed 11 mg lead per kilogram of body weight
suffered from diarrhea, and 33 mg resulted in decreased growth and muscle tremors.
Death occurred with a dietary intake of 66 mg lead per kilogram of body weight. With
regard to acute toxicosis, the ingestion of 200 to 400 mg lead (as acetate) per kilogram
of body weight caused acute death in calves and lambs up to 4 months old. In older
cattle and sheep, the lethal single oral dose was 600 to 800 mg/kg of body weight.
A single oral dose of 500 g lead acetate (700 mg lead per kilogram of body weight)
was lethal to horses. The maximum tolerable dietary level for lead is considered to
be 30 ppm for most species, although detectable increases in lead concentration may
occur in certain tissues.
Discussion courtesy of L. Wayne Greene, Ph.D.
Q. Can your technology mask the odor of short chain fatty acids
such as butyric acid and deliver it to the hindgut?
A. Short chain fatty acids such as butyric acid play a major role in the body.
Several researchers have shown that butyric acid is necessary for the normal development of
epithelial cells in simple stomach animals also known as monogastrics. Epithelial cells
in the small intestine aid in the absorption of nutrients. The higher the height of the
villi present on the epithelial cells is the higher the rate of absorption. The absorptive
epithelial cells found on the villi use butyric acid as an energy source.
Supplementing butyric acid can enhance absorption and overall increased productivity
since nutrients can be utilized more efficiently. Butyric Acid is volatile and because
of this the exact amount cannot be guaranteed when added. Additionally, short chain
fatty acids such as butyric acid when included in an unprotected form are not as
available in the distal portion of the gastrointestinal tract where they will have
their greatest impact. Butyric Acid is also very offensive in odor and therefore
poses handling issues.
Microencapsulating as a delivery system to control odor, overcome volatility and
deliver butyric acid for effective nutrient utilization:
Maxx Performance has used its proprietary high tech delivery system to mask off
odor and to deliver nutrients up and down the gastrointestinal tract. The technology
can be used to control the volatile nature of butyric acid and other short chain
fatty acids, mask their odor and deliver these to the lower parts of the small
intestine allowing their use to optimize utilization of nutrients. Activities
as high as 70% can be achieved compared to most available products with activities
of 35-45%. With high concentrations small amounts can be used which result in
significant cost savings. Through microencapsulation there is no need to add
different variations of butyric acid such as Sodium butyrate. The technology
allows gradual release of butyric acid in the hindgut which can be used as
energy source by the intestinal villi which increases the surface area for
other nutrients to be absorbed.
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Q. Could you give me some information about encapsulated
Ascorbic Acid? Is it possible for the body to go into acidosis if the Ascorbic Acid is being delivered
directly into the cells? I have been giving my child Liposomal Vitamin C but now I am a little worried
about it. I made mine at home, but I saw the acidosis comment on a website and wanted some advice.
Should I use the Ascorbate form as that is what the digestive process produces?
A. Because excess amounts of absorbed vitamin C (ascorbic acid) are readily
excreted in urine, disposal of an excess amount of ascorbic acid absorbed should not be a problem.
Instead, the primary concern about the acid from high doses of ascorbic acid (over 500 mg/day) are
related to stomach damage and ulcers. Diarrhea and kidney stone formation are additional concerns
but blood or tissue acidosis should never occur. See the comments from The Mayo Clinic for more detail.
If super-nutritional intakes are desired, as has occasionally been claimed to reduce the prevalence
or duration of upper respiratory infections, one can use a product that releases its ascorbic acid
load gradually. Microencapsulated Ascorbic Acid for slow release of Ascorbic Acid is a viable option.
Alternatively, more frequent intakes of smaller doses of ascorbate can help avoid most of these issues.
Discussion courtesy of Dr. Fred Owens, Ph.D., PAS
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Q. I understand the benefits of polyphenols in green tea and coffee.
Can you point me to literature that I can read that will allow me to understand even better
the benefits of this compound.
A. Published literature by Chow et al and Wang and Chi-Tang are excellent references.
Discussion courtesy of Dr. Patricia Rayas Duarte, Oklahoma State University
Q. We have a product which is a clinically supported whole
cranberry powder for urinary tract infections. This product is only 60% soluble in
water and we are looking to make it 100% water soluble using micro-encapsulation
technology.
A. If the material is only 60% soluble in water then use of microencapsulation
technology will not make it more soluble. Is there some other reason aside from the structure
of the material why it is only 60% soluble in water? Have you tried to grind it down into
more a powder to see whether this will improve solubility?
Discussion courtesy of Winston Samuels, Ph.D.
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Q. Is there a relationship between Sodium Butyrate availability and
Probiotics and their impact on maintaining the integrity of the lining of the gut?
A. Regarding butyrate, individuals with irritable bowel syndrome and
celiac disease have an abnormal microbial population in their intestines according to
a presentation by James Versalovic, an MD gastroenterologist from Baylor (paper
625 from the Dairy Foods Symposium. Towards a Mechanistic Understanding of Probiotic
Function in Man and Animals. 2010 Joint Annual Meeting. ADSA/PSA/AMPSA/CSAS/WSASAS/ASAS.
Denver, CO). Check his website.
Individuals with such disorders characteristically lack butyrate producing bacteria in their
small or large intestine. Is that a problem? In the rumen of cows, conversion of butyrate
to beta-hydroxy butyrate serves as the primary energy source for cells of the rumen wall.
I presume the same holds true for the intestinal wall of non-ruminants such as humans.
Perhaps lack of butyrate is reducing nutrient absorption or altering gut health and
metabolism and thereby permitting other microbes to proliferate that otherwise would
be starved for nutrients. If so, providing a slow-release sodium butyrate or providing
probiotics that produce butyrate might help provide needed nutrients for the gut wall
and help to solve these prevalent problems with humans.
Discussion courtesy of Dr. Fredric N. Owens, Ph.D., PAS
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Q. We've had the idea to co-encapsulate folic acid with
ascorbic acid. I was wondering what sort of compatibility is required between folic
acid and ascorbic acid for this to be possible. if we were to encapsulate both together,
is the physical size of the particles being encapsulated the most important thing?
Is it dependant at all on molecular mass (folic acid 441.4, vs. ascorbic acid 176.12)?
What are the most important factors to consider if we were to encapsulate folic acid
and ascorbic acid together?
A. Yes, the particle size would be the most important.
Preferably, it would be ideal to get ingredients with the same particle size
distribution. However, our process is flexible such that although the particle
size distribution may not be the same we can still coat them effectively
into one matrix. Get both ingredients particle sizes as close as possible,
mix them and send to us. We will coat based on the required functionality
and return for you to evaluate in your application.
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Q. How much EGCG is being delivered in your tasteless green
tea extract and will this material survive baking?
A. In an article that could be of interest – Chow et al 2005,
Clinical Cancer Research – humans were administered differing doses of a
decaffeinated green tea catechin mixture. Mild nausea was found in
participants, especially at the 1200 mg EGCG dose and also while fasting.
However, 800 mg of EGCG were well tolerated. Their verbatim Conclusions
were: "We conclude that greater oral bioavailability of free catechins can
be achieved by taking the Polyphenon E capsules on an empty stomach after an
overnight fast. Polyphenon E up to a dose that contains 800 mg
epigallocatechin gallate is well-tolerated when taken under the fasting
condition. This dosing condition is also expected to optimize the biological
effects of tea catechins".
The envisioned use of the microencapsulated green tea extract most likely
will be part of a food item which will be used to deliver the green tea
extract. But in any case, using 800 mg EGCG, will bypass the two negative
findings of that clinical study. The fasting will be bypassed by including
the microencapsulated extract in food, so fasting conditions will not apply,
and by choosing doses up to 800 mg EGCG (max), lower dose than the one
producing challenges will also be avoided.
In bakery applications at a commercial bakery the high end of green tea
extract was used to eliminate the possibility of a shortage of EGCG. Based
on a liberal dosage qualification, 250 mg of green tea extract was assumed
to be equivalent to one cup of green tea. 250 mg of green tea extract (or
one cup of green tea) contains approximately 30 mg EGCG and 100 mg of
polyphenols. At the commercial bakery 750 mg, a full daily recommended
dosage equivalent to 3 cups of green tea or 750 mg per serving (one muffin,
one slice of quick bread, one brownie, or two slices of yeast bread) was
used. The amount of microencapsulated green tea extract used in the
commercial bakery applications yielded 90 mg EGCG per serving and 300 mg of
polyphenols per serving. The 750 mg of green tea extract was used to produce
tasteless fudge brownies, banana nut muffins, scones and bread which
indicates that the high temperature did not rupture the coating around the
green tea extract.
The new microencapsulated green tea extract from Maxx Performance is able to
deliver the benefits of green tea extract without the bitter taste.
Discussions courtesy of Dr. Patricia Rayas Duarte, Professor, Cereal Chemistry,
Oklahoma State University and Matt Allgood, General Manager Heaven Sent Nutri-Bakery
Products
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Q. If I put your encapsulated caffeine in a few finished product prototypes, how best can I measure or determine how much caffeine survived?
A. Regarding a dissolution curve for caffeine, if the coating is purely lipid and coated caffeine is particulate, simply filtering the product and assaying the filtrate for protein (by the kjeldahl procedure) would be a simple indirect method for checking the amount of caffeine no longer encapsulated. If the product is in a product containing protein, that system would not work.
Because caffeine is a purine, it has a UV absorption spectra that also can be used for quantification. It absorbs at 276 nm. A reference to that technique for quantification can be found here.
One could simply scan a filtered water extract and, providing other purines are not present in large amounts or do not absorb at this wavelength, this should be the simplest, most direct assay procedure for determining a dissolution curve.
Discussion courtesy of Discussion courtesy of Fredric N. Owens, Ph.D., PAS
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Q. Can you tell me what is the FDA’s requirements for Vitamin C to make a label claim on bread, for example?
A.The regulations on claiming adjusted vitamin values in products are below. Claims can be made that the product has "more", "added", "extra", or "plus" as long as the product contains 10% or more of the DV per reference amount. They could also claim a "good source" of vitamin C if food contains at least 10% of the Reference Daily Intake (RDI) or Daily Reference Value (DRV) (both declared on the label as the "Daily Value" (DV)) or a "high" claim may be made when a food contains at least 20% of the DV. I hope this helps.
From the FDA’S website (11/2007)
1. What is a nutrient content claim? It is a claim on a food product that directly or by implication characterizes the level of a nutrient in the food (e.g., "low fat" or "high in oat bran"). Nutrient content claims are also known as "descriptors".
21 CFR 101.13(b)
2. What nutrient levels must be present in a food to use nutrient content "descriptors" on food labels? The nutrient levels needed to use nutrient content claims are shown in Appendices A and B.
A Food Labeling Guide--Appendix B
Food Labeling CFR References
Relative (or Comparative) Claims
"High", "Rich In", or "Excellent Source Of" Contains 20% or more of the Daily Value (DV) to describe protein, vitamins, minerals, dietary fiber, or potassium per reference amount. May be used on meals or main dishes to indicate that product contains a food that meets definition. May not be used for total carbohydrate.
"Good Source of", "Contains" or "Provides" 10%-19% of the DV per reference amount. These terms may be used on meals or main dishes to indicate that product contains a food that meets definition. May not be used for total carbohydrate.
"More", "Added", "Extra", or "Plus" 10% or more of the DV per reference amount. May only be used for vitamins, minerals, protein, dietary fiber, and potassium.
3. If a nutrient content claim is not included in FDA's regulations, may it be used on a label? If a claim is provided for an FDA regulation, then it may be used in accordance with that regulation. A firm may also submit a notification for a claim based on an authoritative statement by a U.S. government scientific body under Section 403(r)(2)(G) of the FD&C Act. All other claims are prohibited.
21 CFR 101.13(b)
4. Where are nutrient content claims specifically defined by the agency? In 21 CFR 101.13, Subpart D of part 101, and parts 105 and 107.
21 CFR 101.13(b)
20. When may a "high" or a "good source" claim be made? A "good source" claim may be made when a food contains at least 10% of the Reference Daily Intake (RDI) or Daily Reference Value (DRV) (both declared on the label as the "Daily Value" (DV)). A "high" claim may be made when a food contains at least 20% of the DV.
21 CFR 101.54(b)(1)
CONDITIONS FOR THE USE OF "HEALTHY"
BENEFICIAL NUTRIENTS Contains at least 10% of DV/RA for vitamins A, C, calcium, iron, protein, or fiber. Except raw fruits and vegs.; frozen or canned single ingredient fruits and vegs., except that ingredients whose addition does not change the nutrient profile of the fruit or veg. may be added; enriched cereal-grain products that conform to a standard of identity in 21 CFR 136, 137, or 139.
| FORTIFICATION |
| Individual Food | Seafood/Game Meat | Meals/Main Dish |
| Per 21 CFR 104.20 | Per 21 CFR 104.20 | Per 21 CFR 104.20 |
For the use of “healthy” in meals/main dish
Contains 10% DV/l.s. of 2 nutrients (vit. A, C, calcium, iron, protein, or fiber) for main dish, 3 nutrients for meal
Discussion courtesy of Dr. Patricia RayasDuarte
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Q. How might microencapsulation improve the absorption of Zinc, an essential nutrient?
A. Zinc is an essential nutrient in humans and all animals and serves many functions in the biological processes.
Zinc is known to prevent Cardio Vascular disease through the role it plays in reduction of inflammation. It has been long known
that zinc is extremely important in immune responsiveness. It does so through the role it plays in over 200 enzymes that are found
as a component in the body. Its role in maintaining cell integrity enhances the wound healing process, maintains healthier cells
and prevents invasion of bacteria and other pathogens.
Zinc has been popular with chelated mineral companies because zinc deficient subjects do exist and zinc supplementation does show
improvement in things like health, reproduction and subsequently production efficiency. The chelated or complex mineral companies
usually state that chelated minerals are more biologically available than their inorganic counterparts. This may or may not be the
case. Zinc is transported across the gut via transport proteins, thus it is chelated to transport proteins for absorption. It is
transported in the blood stream bound to protein as well.
There are various factors that can increase or decrease the absorptive efficiency of zinc. Anything that has the potential to
increase the absorptive efficiency of zinc during a clinical or sub-clinical deficiency of zinc, has the potential to show positive
changes in various parameters including reproduction, immune responsiveness, wound healing, etc. So, the key question is whether
microencapsulating zinc will improve the bioavailability of it to animals or humans. At present, there is no known data that indicate
that microencapsulating zinc would or any data that suggest it could potentially increase the absorption of zinc across the gut.
However, microencapsulating of zinc will effectively taste mask zinc and could potentially reduce the interaction with zinc and its
antagonist in the gut, but in order for it to be absorbed in its normal transport process, it would have to be released from the
capsule in the duodenum allowing its binding to transport proteins. As it is released from the capsule it would then be available to
be bound to those antagonist before attachment and transport via transport proteins/ligands. Another known antagonist to zinc is
increasing levels of dietary copper (Cu). However, this antagonist (Cu) works through competition for binding sites on the transport
protein. As Cu increases in the diet, it binds to metallothionien stronger than zinc, therefore tying up the transport site for zinc.
Metallothionien is a transport protein for zinc. In this relationship, microencapsulating zinc would not be beneficial to prevent
the antagonist effect from Cu or other antagonist. However, for humans in particular, since zinc has an unpleasant taste,
microencapsulation of this essential nutrient will allow its use across a wide cross section of applications.
Discussion courtesy of L. Wayne Greene, Ph.D.
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Q. Can microencapsulated vitamin C prevent browning of fruit and vegetable products during cooking or storage?
A. The Browning or Maillard reaction is a non-enzymatic browning that results in condensation of an amino group with a reducing compound,
often a sugar. This reaction results in complex changes in biological and food systems. Louis Maillard described this process in 1912. The Browning
reaction occurs when foods containing protein and reducing sugars are heated; it also occurs gradually during storage at any temperature. Some effects
of the Browning reaction, including the caramel aromas and golden brown colors, are desirable. However, other effects of are undesirable; these include
foods darkening, development of off-flavors, and reduced bioavailability of certain amino acids, especially lysine.
Research in recent years has sought effective and economical methods to prevent browning in various fruit and vegetable products. Concerted efforts have
been made to understand the basic biochemistry involved in enzymatic browning reactions of various fruits and vegetables and to find practical approaches
to reduce or prevent the browning reactions of both fresh and processed products. For years, cookbooks have recommended the dipping fruits and fruit products
in a solution of ascorbic acid (vitamin C) or lemon juice (to supply citric and ascorbic acid) to prevent browning and discoloration of products being stored,
canned, or frozen. Gunes and Lee (J. Food Sci. 62:572-5, 582; 1997) further demonstrated that dipping potato chips in Ascorbic Acid delayed the onset of
browning for several days. Dipping of fruits and vegetables in a solution of Ascorbic Acid is not as convenient as powdering a fruit or vegetable product
with a dry form of ascorbic acid. Unfortunately, unprotected ascorbic acid is readily oxidized and loses its activity when exposed to air. Thus, for
processed fruits and vegetables and their products, a microencapsulated Ascorbic Acid, through its increased stability in air and more gradual release
over time of its antioxidant (Oxygen scavenging) properties should be a convenient and effective method to protect against darkening of fruit and vegetables
and their products. Like dipping in ascorbic acid, a powdered encapsulated ascorbic acid will prevent some of the adverse effects of the Browning Reaction.
Besides extending the shelf life of fruits and vegetables and their products, microencapsulated Ascorbic Acid also provides added nutritional value through
product fortification with vitamin C.
Discussion courtesy of Fredric N. Owens, PhD., PAS and Winston A. Samuels, PhD.
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Q. We use botanicals such as Green Tea Extract and White Willow Bark among others, to fortify a variety of applications, i.e. nutrition bars and premixes. Our customers don't like the bitterness and astringent odor these ingredients provide. How can you help me overcome both of these issues?
A. Tastemasking is a core capability of Maxx Performance. We can custom microencapsulate these ingredients, as well as others, allowing you to overcome these undesirable side effects.
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Q. I have a problem with producing fortified dry mixes using minerals such as iron and other compounds. My mixes have a metallic taste and typically go rancid too quickly. can you help?
A. Maxx Performance has a variety of "off the shelf" microencapsulated iron compounds that prevent the oxidation of iron and its interaction with other compounds, helping overcome your rancidity and metallic taste problems. These minerals can be used in infant formulas and nutrition bars as well as other dry mix applications.
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Q. My customers want caffeine to increase their energy level but they hate the taste. What can I do to solve this problem? Can it be tastemasked without losing the high activity of the caffeine?
A. Tastemasking is a core capability of Maxx Performance. We have worked with caffeine in a number of applications and can easily provide you solutions to your problems without losing caffeine potency in your application.
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Q. My company wants to deliver nutrients to the lower GI tract. Can you help me with this very specific delivery need?
A. A core capability of Maxx Performance is working confidentially with our customers across different applications in the delivery of nutrients up and down the gastrointestinal tract.
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Q. I want to produce a quick-dissolve type ingredient for a geriatric product incorporating nutrients in a foaming dry mix that releases upon contact with moisture in the mouth. The ingredient will foam forcing the person to swallow when it hits the back of the tongue. Can you do this?
A. Yes, our product development platform gives us the ability to combine quick dissolve capabilities with our taste masking expertise in all nutritional applications.
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