Knowde Enhanced TDS
Identification & Functionality
- Chemical Family
- Mineral Type
- Food Ingredients Functions
- Pharma & Nutraceuticals Functions
- Ingredients
- Diglycerides, Monoglycerides, Zinc Oxide
Features & Benefits
- Food Ingredients Features
- A Nutritional View
Zinc is one of the most important trace minerals in human nutrition. It is structural component of more than 100 enzymes and is involved in numerous aspects of cellular metabolism, wound healing as well as in growth maintenance during childhood and adolescence.
Zinc also plays a unique function in boosting immunity and in proper functioning of the smell and taste systems. It has also been shown to be effective in reducing the duration and severity of cold symptoms.
Zinc deficiency can be due to inadequate intake of the mineral or to problems with absorption especially in people with gastrointestinal disorders.
Zinc can be found naturally in various foods including oysters, read meats and poultry as well as in some cereals and vegetables; however the presence of high levels of phytate in cereals can compromise the bioavailability of zinc from these sources. Vegetarians are often at a high risk of zinc deficiency, thus the need to include zinc fortified cerals in their diets.ZINCNOVA“ comprises a novel encapsulated zinc oxide for an easy fortification of a wide range of food applications with this nutrient.
- Competitive Advantages
- Controlled Interactions With Other Components
- No Grainy Texture
- Reduced Metallic Taste
- Effective Release In The Stomach
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Application
Food supplements, dairy products, cereals, nutritional bars, confectionery and cold lozenges.
Properties
- Physical Form
Technical Details & Test Data
- MICROCAPSULES STRUCTURE DETERMINATION
The morphology of fortifying agents may affect organoleptic properties of foods. The microcapsule structure of ZINCNOVA” was determined by Scanning Electron Microscopy.
NO GRAINY TEXTURE
The small size and spherical geometry of ZINCNOVA microcapsules diminish the contact surface, minimizing the grainy texture in the mouth.
- Assays
TASTE STABILITY
A panel of volunteers tasted a commercial milk fortified with 0.1 mg/ml ZINCNOVA". The non-enriched milk was used as a control.
ZINCNOVA" DOES NOT ALTER THE TASTE
The taste of the milk with ZINCNOVA" did not show any remarkable difference respect to the non-fortified one.
COLOR STABILITY
An orange juice was fortified with 0.1 mg/ml ZINCNOVA or non-encapsulated zinc oxide. The same commercial juice was used as a control. The samples were homogenized and
pasteurized and the changes in color were controlled by a colorimeter.NO COLOR CHANGE
The color of the juice containing ZINCNOVA" was similar to that of the commercial juice.
RELEASE PROFILE
In order to study the availability of zinc after the digestion of a food fortified with ZINCNOVA", a released assay was performed following the "Determination of the disintegration time of tablets official method of Health Canada".
A simulated GIT release test was conducted using 0.1 mg/ml with or without pepsin (digestive enzyme). The pH was adjusted to 1.2-1.5 to simulate the stomach conditions.
EFFECTIVE RELEASE IN THE STOMACH
Results showed that 75% of ZINCNOVA” was released in the absence of pepsin while almost 100% of the mineral was released after 2 hours in the presence of pepsin.