Enzymotec improves PS stability
could improve the stability of phosphatidylserine, thought to
improve cognition and memory, for use in nutraceuticals and
functional foods.
Israeli firm Enzymotec says it has developed two solutions that could improve the stability of phosphatidylserine for use in nutraceuticals and functional foods.
Enzymotec scientists and engineers have designed a process, based on the firm's patented AMIET technology and purification steps, to increase the purity and stability of the final product. It is suitable for all phosphatidylserine (PS) forms including liquid, solid and suspension. The process has also extended the shelf life of PS when included in functional drinks.
"Encapsulated PS is facing stability problems because of its sensitivity and recently we have filed a patent for a creative approach in this field," said Dr Ariel Katz, Enzymotec's CEO. "Furthermore, the rapid growth in the functional drinks market urged us to develop a solution that helps prevent the PS decomposition phenomena, usually associated with exposure to light, heat and other elements in the formulation."
PS is a natural brain nutrient, which improves cognitive function and enhances various brain activities in all age groups. Derived from soybean phospholipids, the ingredient is increasingly used in supplements. Studies have shown it could help repair and maintain brain tissues and neurons and improve memory impairment, concentration and short-term memory.
In the US the Food and Drug Administration allows the health claim that PS may reduce the risk of cognitive dysfunction and also that it may reduce the risk of dementia in the elderly.
Enzymotec has developed a range of PS products, including SharpPS, targeted at brain health, HeartPS, which delivers PS together with the cholesterol-lowering product MultOil, and OmegaPS.
