On November 17, 2022 Sferalp was featured along with other Ticino excellencies on the program Falò produced by the Swiss Italian television station RSI. It was a great opportunity to show our company and products to the public, as well as to share experiences and projects for the future.
It is possible to watch the report on Sferalp at the following link: https://www.rsi.ch/play/tv/redirect/detail/15795226?startTime=3075
Sferalp for the environment!Sferalp was born and sees its development within the building of the mother company Micro-Sphere SA. The company has invested many resources to improve its energy performance and enable a reduction in carbon dioxide emissions. An important...
Sferalp at Vitafoods 2024Sferalp is pleased to announce its participation as an exhibitor at Vitafoods 2024 in Geneva May 14-16 at Palaexpo. We look forward to seeing you at our booth N260U in the START-UP pavilion to show you the benefits of Sundalp's technology and...
Sundalp® PatentSferalp is pleased to announce that the relevant Italian authorities have issued the patent inherent the Sundalp® technology with number 102022000002549. This important achievement represents a milestone in the company's history and an important...
The new e-commerce for Sferalp Sundalp products is online!Dr. Alpmüller informs you that the sales platform for our Sundalp products is online at sundalp.com Here is a preview of our products "Made in Ticino":
Sundalp technology: new description!Dr. Alpmüller takes you through a series of cartoons with the aim of illustrating the innovative properties of Sundalp technology, simple and natural but extremely effective. Click here to see Sundalp technology.
Sferalp SA will also conduct large-scale trials at Fluid Air’s Nantes, France testing centerNaperville, IL, May 10, 2022 – Fluid Air, a division of Spraying Systems Co., announced today that the internationally-renowned research lab Sferalp SA has selected Fluid Air...
Product list and brochures updatedAfter updating our product list, we reviewed the existing brochures and introduced new ones. In the brochures we included a variety of useful information to help our customers to identify the optimal ingredient for their application....
Sferalp awarded FSSC 22000 certification!Pursuing our goal of continuous Quality development and improvement, we are proud to announce that Sferalp has obtained the FSSC 22000 (Food Safety System Certification 22000) certification, a strong certification scheme based...
Sferalp's website is online!We are pleased to introduce you to our new website. Here you can find information about the company, the products and the services we provide. On the Technologies page you can also discover the formulation techniques we have developed to...
La maggior parte degli emulsionanti (sostanze anfifiliche) presenti sul mercato sono di origine sintetica o semi-sintetica. Da qui la necessità per Sferalp di creare una miscela completamente naturale con proprietà emulsionanti senza l’ausilio di eccipienti sintetici.
Il team di Sferalp è riuscito a sviluppare ed ottimizzare una miscela di diversi componenti alimentari di origine naturale (oli vegetali, lecitine e trigliceridi) che agisce da emulsionante.
Questa miscela è stata denominata Sundalp® e sono state depositate 2 domande di brevetto in Svizzera e in Italia.
Ogni cellula vivente è racchiusa da una membrana formata principalmente da fosfolipidi.
I fosfolipidi si dispongono in un doppio strato orientando le teste polari all’esterno (acqua) e le code idrofobiche all’interno della membrana.
Essi sono presenti in tantissimi alimenti, ma in modo particolare in uova, lecitina di soia, lecitina di girasole, latte e altri prodotti lattiero-caseari.
Sundalp® è un preparato ausiliario che facilita la digestione di una sostanza, di un estratto, di un sale, di una vitamina, particolarmente indicato per le sostanze liposolubili.
Esso è composto da lecitina di girasole e trigliceridi di origine vegetale.
La caratteristica principale della miscela è quella di formare una dispersione lipidica multistrato a contatto con l’acqua o con i succhi gastrici.
Le caratteristiche fondamentali della dispersione lipidica Sundalp® sono molteplici: tutte le componenti sono di origine naturale, prive di allergeni, e particolarmente affini alle membrane delle cellule dello stomaco e dell’intestino; grazie all’ origine naturale delle componenti, il Sundalp® è anche “amico” del microbiota intestinale e non interferisce con il normale processo digestivo, a differenza di formulazioni simili contenenti emulsionanti sintetici.
Sundalp® olio in capsule: questa presentazione è adatta per la somministrazione di sostanze/estratti di natura liposolubili.
Quando la miscela Sundalp®/estratto viene a contatto con i succhi gastrici le sostanze lipofile restano inglobate negli strati lipidici della dispersione, o detto altrimenti, restano micro-incapsulate.
Questa dispersione è così pronta ad essere ben digerita.
Gli esempi di questa presentazione sono l’olio di cumino nero (Nigella sativa), l’estratto dell’incenso indiano (Boswellia serrata) e l’estratto integrale di curcuma (Curcuma longa).
Sundalp® polvere in capsule: questa presentazione è adatta per la somministrazione di sostanze/estratti di natura idrosolubili.
Analogamente a quanto descritto sopra le sostanze idrosolubili andranno a disporsi tra i vari strati lipidici e anche in questo caso si può parlare di un prodotto micro-incapsulato.
Sundalp® è un marchio registrato che si riferisce ad una particolare miscela di lecitina, olio e trigliceridi a catena media, preparata secondo una ricetta proprietaria di Sferalp SA, ed è oggetto di domanda di brevetto.
Most emulsifiers (amphiphilic substances) on the market are of synthetic or semi-synthetic origin. Hence the need for Sferalp to create a fully natural blend with emulsifying properties without the aid of synthetic excipients.
Sferalp’s team has succeeded in developing and optimizing a blend of several food components of natural origin (vegetable oils, lecithins and triglycerides) that acts as emulsifier. This blend has been named Sundalp® and it is patent pending in Switzerland and Italy.
Every living cell is enclosed by a membrane consisting mainly of phospholipids.
Phospholipids arrange themselves in a double layer by orienting the polar heads outside (water) and the hydrophobic tails inside the membrane.
They are present in a multitude of foods, but most notably in eggs, soy lecithin, sunflower lecithin, milk and other dairy products.
Sundalp® is an auxiliary preparation that facilitates the digestion of a substance, extract, salt, or vitamin, particularly suitable for fat-soluble substances.
It is composed of sunflower lecithin and triglycerides of vegetable origin.
The main characteristic of the mixture is that it forms a multilayered lipid dispersion upon contact with water or gastric juices.
The key features of Sundalp® lipid dispersion are many: all components are of natural origin, free of allergens, and similar to the membranes of the cells of the stomach and intestine; thanks to the natural origin of the components, Sundalp® is also “friendly” to the intestinal microbiota and does not interfere with the normal digestive process, unlike similar formulations containing synthetic emulsifiers.
Sundalp® oil in capsules: this presentation is suitable for the administration of substances/extracts that are liposoluble in nature.
When the Sundalp®/extract mixture encounters the gastric juices, the lipophilic substances remain incorporated into the lipid layers of the dispersion or they remain micro-encapsulated.
This dispersion is thus ready to be well digested.
Examples of this presentation are black cumin oil (Nigella sativa), Indian frankincense extract (Boswellia serrata), and whole turmeric extract (Curcuma longa).
Sundalp® powder in capsules: this presentation is suitable for the administration of substances/extracts of a water-soluble nature.
Similar to the above description, the water-soluble substances will go between the various lipid layers, and again this can be referred to as a micro-encapsulated product.
Sundalp® is a registered trademark referring to a special blend of lecithin, oil and medium-chain triglycerides, prepared according to a proprietary recipe of Sferalp SA, and is the subject of a patent application.