25 Aug 2016 --- Indian extracts company Synthite has introduced a new line of colors derived from a nanotechnology process that offers a much brighter and better hue and therefore requires far lower dosages in use. Vextrano is the result of incessant research and scientific deliberations with an aim to give key characteristics to spices and spice derived products at an elemental level. The purpose of the exercise is multi-faceted with a view to develop an array of novel products that can achieve customized applications in food, beverage, cosmetics and pharmaceutical industries.
The company notes how scientists and engineers in the field of bio-ingredients have been devising several methods to produce bio-ingredients in nano-dimensions. These ingredients would: “possess the additional advantages of enhanced strength, lighter weight, easy dispersibility and hence lower dosages, high dissolution, controlled release, customized multifunctional design, improved cellular uptake and enhanced pharmacological activities.”
Ashish Sharma (pictured) at Synthite briefly explained the concept to FoodIngredientsFirst: “This is a new product range which we commercialized in the market two months ago. We have bought a new plant for the production of these products. We are deriving this range from natural sources. For red colors we are using chili or paprika. For yellow, turmeric, and for green colors we are using we are using black pepper [piperin]. For this particular product, the mesh size of the particles is reduced so much that the hue and the expression of the light is much better than the regular ones. That is because of the nanotechnology process.”
“The key thing,” he notes, “is that when we are reducing the size of the particles to a very small level [to a particle level of 180-200 mesh], the dispersion of the light in any solvent is very good. That’s why you get the hue of the color much better.” In scientific terms, the process of maximizing the various active ingredients in a spice by reducing the size and inter molecular porosity to a feasible and ideal extent, without altering its molecular structure, leads to reduced energy consumption, waste generation and time required to achieve the end result in an application.
Sharma stresses that there are no regulatory issues around the use of this new line. “There is no issue with using these products in your end applications and you get a very good response from the market. These products are 100% natural, so you can consume it directly in any application; beverages, ice cream or food. The products 100% meet US FDA and EU regulatory standards.” On the labels, the products can be labeled as “extracts.”
Synthite is just starting to roll the product out into market. “We have started to sell it to some clients and they are beginning to use it and we will get the feedback in the course of time. As of now it is doing good in their products.”
So far, however, the product is only being sold in India, but it will be exported too, with the next promotion occurring at Fi South America, which is currently taking place in Sao Paolo, Brazil.
While the dosage for using this product is less than in standard color extracts, the cost in use will be slightly more. But Sharma notes that the product is being positioned on a quality rather than cost platform. “Since we have used a new technology there is a slight difference in the price, which is small and incremental. But you get a better product and of course for a better product you need to be prepared to pay a little more,” he concludes.
Vextrano is positioned as a vision for the future based on value addition to the bio-ingredients from spices. Synthite’s range includes: turmeric, spinach, piperine, marigold, paprika, black pepper, annatto and lutein.
by Robin Wyers in New Delhi
Source: Food Ingredients First |
