Knowde Enhanced TDS
Identification & Functionality
- Active Component
- Ingredients
- MCT Oil, Caffeine, Glycerol, Candelilla Wax, Carnauba Wax
Features & Benefits
- Benefit Claims (Health)
- Food Ingredients Features
- A Nutritional View
Caffeine is a methylxanthine alcaloid which is well-known for its properties in the central nervous system, its action as metabolic stimulant, as well as fatigue reducer. In this respect, caffeine can enhance athletic performance, team sport activity and better body coordination. The postulated mechanism is that caffeine delays the depletion of muscle glycogen and encourages working muscles to use fat as a fuel by mobilizing fat stores. Caffeine has also been shown to have significant effect on cognitive parameters such as concentration and
alertness.Caffeine however, is quickly absorbed and therefore its stimulating effect can be felt instantly after consumption leading to energy fluctuations. In addition, this compound has a bitter taste which confers undesirable organoleptic properties which compromises its addition into food systems. One of the trends driving the sports nutrition market growth is the sustained energy claim. Following this trend, there is currently a need for caffeinated products which can continuously provide the desired benefits associated to caffeine without the unwanted effects for a longer time.
This need can be met by NEWCAFF™ microcapsules which was designed by using lipid hot-melt fluid bed microencapsulation technique to provide a controlled release of caffeine with the additional benefit of masking its objectionable bitter taste. Thus, to avoid the addition of ineffective and unhealthy high amounts of additives to mask its bitter taste.
- Competitive Advantages
- Clean Non-Bitter Taste
- Controlled Release
- High Load Of Caffeine
- Cleaner Formulas
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Application
Energy power blends, bar, gels, chewables, food supplements, milkshakes, confectionery, chewing gum, etc.
Technical Details & Test Data
- Scanning Electron Microscopy
SEM observations show caffeine powdered particles with an angular shape and polyhedral appearance; on the other hand, microcapsules containing caffeine have a round shape with little granules adhered to its surface forming the lipid insulating coating.
Caffeine particles received an uniform and stable wrapping via NEWCAFFTM microcapsules technology successfully masking the bitter taste of caffeine.
- In Vitro Release Profile
Caffeine release from the NEWCAFFTMmicrocapsules was tested using a standard method following the Health Canada official method of determination of the disintegration time DO-25 by being submitted to digestion process. For this purpose, the analysis was carried out simulating in vitro digestive conditions at physiological temperature (37°C) and at physiological stomach and intestine pH.
A SUSTAINED RELEASE OF THE CAFFEINE FROM NEWCAFFTMm Icrocapsules IS OBSERVED Both versions showed a good retention and an improved in vitro sustained release profile when compared to unencapsulated caffeine.
