06.25.13
North-American distributor of MenaquinGold, Nu Science Trading, LLC., and themanufacturer Viridis BioPharma/Synergia Life Sciences, have developed a water soluble (WS) version of the branded vitamin K2-7 product. The WS version is produced with a new drying technology of fermented extracts with a process by which the vitamin K2 is completely unadulterated, all natural and stable.
Nu Science Trading (NST), through it long term partnership with Viridis, will be offering this product exclusively in North America in 2013. The product is available to dietary supplement and food manufacturers in bulk form.
With the launch of the WS version, there is no need for emulsions, hydrocolloids or micro-encapsulations, as MenaquinGold WS can be used directly in any aqueous and semi-aqueous product. MenaquinGold WS is soy free, allergen free, vegan, self-affirmed GRAS, Kosher and Halal.
Vitamin K2-7 is a vitamin that has gained significant increase in awareness over the past five years. Recent publications from European research institutes and U.S. institutes such as Tufts have shed light on the need for vitamin K2 in the diet as it plays a critical role in bone and heart health. Vitamin K2 is involved in the carboxylation of certain glutamate residues in proteins to form gamma-carboxyglutamate residues (Gla-residues), which in turn “turn on” these proteins. These proteins are called vitamin K-dependent proteins and more than a dozen of them have been identified in various tissues in the human body. The most well known are osteocalcin for bone building, and Matrix-GLA for redirecting calcium from arteries.
Published studies have shown that higher vitamin K2 intake is associated with lowered cardiovascular mortality, lowered risk of cancers and even lowered risk of diabetes. The problem, however, is that vitamin K2 has largely been stripped from the western diet. Vitamin K2 is most abundant in fermented foods like the Japanese breakfast food natto. It is also found in natural fermented cheeses, egg yolk and animal organ meat. It is also made, to some degree, by some of the beneficial bacteria in an individual’s digestive system. With little to no consumption of fermented foods or organ meats in the Western diet, the general population has been found to be deficient in vitamin K2. This opens a significant opportunity for dietary supplement, beverage and functional food manufacturers to fortify products with and build products around this critical nutrient, said Nu Science Trading and Viridis BioPharma.
One major limitation, however, is the functionality of vitamin K2; it is highly lipophilic and so hydrophobic. In fact, it can be very unstable in an aqueous environment aside from being non-functional. This limits the ways formulators can work with this critical nutrient. This limits its use to fat-based systems, capsules and tables and prevents in use in functional beverages, sachets, powdered drinks and a whole range of food and supplement systems that contain higher amounts of moisture. Even in products that contain higher amounts of fat, there is always some aqueous aspect and that can present a problem. Formulators have faced these same limitations and challenges when working with other fat-soluble vitamins such as vitamins A, D and E.
Solutions exist, but tend to be expensive and in some way impractical compared to using the ingredient directly. Current solutions to working with fat-soluble vitamins such as vitamin K2 involve the use of hydrocolloid and emulsifier systems. These systems can help disperse and suspend fat-soluble vitamins in an aqueous environment, but can have its challenges and limits. In addition, they add extra ingredients that are required to form the hydrocolloid and emulsifier systems such as gums and oils. This expands the ingredient deck and can add calories to the product.
Another solution available in the marketplace is the use of microencapsulation technology to keep the fat-soluble vitamins protected in a microcapsule that will then suspend in liquids. Although microencapsulation can offer a solution to the difficulty of working with fat-soluble vitamins, it does add a major difference in cost. The technology goes even further to improve functionality with nano-encapsulation and nano-emulsions, but again, these can add significant costs. In some cases, these nano and micro encapsulations and emulsion can still have some organoleptic impact on the finished product.
The other concern in creating nano or micro capsules and emulsions is the potential effect on bio-availability of the nutrient. If the protective system inhibits the break-down of the nutrient, it will cause an issue. It’s important to protect the nutrient, but protecting it so far that it decreases the bio-availability can be a problem with efficacy.
New MenaquinGold WS offer formulators a natural, odorless Vitamin K2-MK7 in a hot water and cold water soluble bulk powder, with no organoleptic impact, creating a very stable aqueous environment.
For more information: http://www.nusciencetrading.com
Nu Science Trading (NST), through it long term partnership with Viridis, will be offering this product exclusively in North America in 2013. The product is available to dietary supplement and food manufacturers in bulk form.
With the launch of the WS version, there is no need for emulsions, hydrocolloids or micro-encapsulations, as MenaquinGold WS can be used directly in any aqueous and semi-aqueous product. MenaquinGold WS is soy free, allergen free, vegan, self-affirmed GRAS, Kosher and Halal.
Vitamin K2-7 is a vitamin that has gained significant increase in awareness over the past five years. Recent publications from European research institutes and U.S. institutes such as Tufts have shed light on the need for vitamin K2 in the diet as it plays a critical role in bone and heart health. Vitamin K2 is involved in the carboxylation of certain glutamate residues in proteins to form gamma-carboxyglutamate residues (Gla-residues), which in turn “turn on” these proteins. These proteins are called vitamin K-dependent proteins and more than a dozen of them have been identified in various tissues in the human body. The most well known are osteocalcin for bone building, and Matrix-GLA for redirecting calcium from arteries.
Published studies have shown that higher vitamin K2 intake is associated with lowered cardiovascular mortality, lowered risk of cancers and even lowered risk of diabetes. The problem, however, is that vitamin K2 has largely been stripped from the western diet. Vitamin K2 is most abundant in fermented foods like the Japanese breakfast food natto. It is also found in natural fermented cheeses, egg yolk and animal organ meat. It is also made, to some degree, by some of the beneficial bacteria in an individual’s digestive system. With little to no consumption of fermented foods or organ meats in the Western diet, the general population has been found to be deficient in vitamin K2. This opens a significant opportunity for dietary supplement, beverage and functional food manufacturers to fortify products with and build products around this critical nutrient, said Nu Science Trading and Viridis BioPharma.
One major limitation, however, is the functionality of vitamin K2; it is highly lipophilic and so hydrophobic. In fact, it can be very unstable in an aqueous environment aside from being non-functional. This limits the ways formulators can work with this critical nutrient. This limits its use to fat-based systems, capsules and tables and prevents in use in functional beverages, sachets, powdered drinks and a whole range of food and supplement systems that contain higher amounts of moisture. Even in products that contain higher amounts of fat, there is always some aqueous aspect and that can present a problem. Formulators have faced these same limitations and challenges when working with other fat-soluble vitamins such as vitamins A, D and E.
Solutions exist, but tend to be expensive and in some way impractical compared to using the ingredient directly. Current solutions to working with fat-soluble vitamins such as vitamin K2 involve the use of hydrocolloid and emulsifier systems. These systems can help disperse and suspend fat-soluble vitamins in an aqueous environment, but can have its challenges and limits. In addition, they add extra ingredients that are required to form the hydrocolloid and emulsifier systems such as gums and oils. This expands the ingredient deck and can add calories to the product.
Another solution available in the marketplace is the use of microencapsulation technology to keep the fat-soluble vitamins protected in a microcapsule that will then suspend in liquids. Although microencapsulation can offer a solution to the difficulty of working with fat-soluble vitamins, it does add a major difference in cost. The technology goes even further to improve functionality with nano-encapsulation and nano-emulsions, but again, these can add significant costs. In some cases, these nano and micro encapsulations and emulsion can still have some organoleptic impact on the finished product.
The other concern in creating nano or micro capsules and emulsions is the potential effect on bio-availability of the nutrient. If the protective system inhibits the break-down of the nutrient, it will cause an issue. It’s important to protect the nutrient, but protecting it so far that it decreases the bio-availability can be a problem with efficacy.
New MenaquinGold WS offer formulators a natural, odorless Vitamin K2-MK7 in a hot water and cold water soluble bulk powder, with no organoleptic impact, creating a very stable aqueous environment.
For more information: http://www.nusciencetrading.com
