Nu-SORB TM blends oils into powder

Nu-SORB TM

blends oils into powder

Ribus Inc. launches alternative to silicon dioxide in high oil systems

Nu-SORB™ offer producers of high oil ingredients an alternative to synthetic carriers such as silicon dioxide. This blend of ingredients provides the oil holding capacity necessary for the production of capsules, tablets, powders and food products.

Nu-SORB™ Oil, which is made from rice fibre, oat fibre and sunflower lecithin, can be declared on a label as a “fibre blend”. The triangle taste test results showed that the number of correct judgements for each food or beverage category was below the minimum significant number required (α = 0.05) to conclude that a perceptible difference exists between the samples (Figure 4). Therefore, the addition of DVP 30-WD at GRAS-recommended levels is organoleptically acceptable.

d) Excellent stability

Other manufacturing challenges include the need to (1) limit the degradation of Tocotrienols when it is incorporated under conditions used for food processing, and (2) stabilise Tocotrienols during the shelf life of the finished product. Stability studies of DVP 30-WD conducted at elevated

Nu-SORB™ Oil

• Label as “fibre blend” • Ingredients: rice fibre, oat fibre, sunflower lecithin • Usage rate: 1-3 %

Nu-SORB™ Water (coming soon) • Label as “fibre blend” • Ingredients: rice fibre, psyllium fibre, banana flour • Usage rate: 2-5 % storage (40˚C) over 24 months (Figure 5) show that the total Tocotrienols content is very stable. This translates to stability during thermal processing at this temperature, storage, and food preparation.

New alternative to synthetic carriers

The final powder mix can be directly compressed to solid dosage forms after homogenisation (mixing). Available in conventional and organic

grade.

References:

1. Augustin, M.A. and Sanguansri, L. (2015). Challenges and Solutions to Incorporation of Nutraceuticals in Foods. Annual Review of Food Science and Technology, 6(1): 463-477. 2. Piorkowski, D.T., and McClements, D.J. (2014). Beverage emulsions: Recent developments in formulation, production, and applications. Food Hydrocolloids, 42: 5e41

DVP 30-WD elevated storage

Minimum amount of Total Tocotrienols and Tocopherols declared

Figure 5: DVP 30-WD accelerated time stability data over 24 months at 40° C ± 2° C / 75% RH ± 5% RH