Technologies
Three technologies: one goal.
Thanks to continuous research and development, Sferalp developed three formulation techniques with self-emulsifying properties. These technologies allow oils containing natural extracts usually immiscible in water to self-mix forming a micellar solution in which the extracts are dissolved. Thus, the absorption of extracts generally poorly assimilated is significantly improved. This enables a decrease in the doses used and an optimization of the desired effects.
Self-Emulsifying Formulated Oils (SEFO) is a formulation technique providing a product in an oily form that is suitable for filling soft and hard gelatin capsules.
Sundalp® is a product derived from an innovative blend of food ingredients that serves as a base component for developing oils containing lipophilic extracts. Sundalp can also be used to develop oil dispersions containing hydrophilic extracts.
DISSOLIDA® is a technology delivering a powder product that can be sold in hard capsules or in sachets to be dissolved in water.
How do they work?
DOCTOR ALPMÜLLER EXPLAINS SFERALP’S PROPRIETARY TECHNOLOGIES
Thanks to our experience and passion for research, we developed the following solutions to overcome formulation challenges.
SEFO
Formulation of water insoluble extracts.
Sundalp®
The all-natural component to develop self-emulsifying oils.
Dissolida®
Turning formulated oil into powder.
A challenge to face
Generally water and oil are not miscible with each other forming a two-phases system, the heaviest below (water) and the lightest (oil).
Amphiphilic substances
To obtain a single phase, it is necessary to add a third component that has the characteristics of the other two. This component called amphiphilic substance is formed by a hydrophilic part and a hydrophobic part. Among food there are substances with similar characteristics called lecithins mainly composed by lipids and fatty acids with amphiphilic properties. In nature lecithins are found in sunflower seeds and egg yolk.
Amphiphilic substances
To obtain a single phase, it is necessary to add a third component that has the characteristics of the other two. This component called amphiphilic substance is formed by a hydrophilic part and a hydrophobic part. Among food there are substances with similar characteristics called lecithins mainly composed by lipids and fatty acids with amphiphilic properties. In nature lecithins are found in sunflower seeds and egg yolk.
Micelles
Solubilization of the oil phase in water is achieved by adding a sufficient amount of the amphiphilic substance in order to suspend it in the form of structures called micelles.
Mixed micelles
In biological processes micelles are composed of many components (lipids, proteins, fatty acids), therefore they are called mixed micelles (MixMi).
Mixed micelles
In biological processes micelles are composed of many components (lipids, proteins, fatty acids), therefore they are called mixed micelles (MixMi).
Digestion
Usually, the digestion of lipid substances occurs thanks to bile acids which act as emulsifiers simultaneously with the action of lipases. In this way mixed micelles are formed that are transported to intestinal villi and subsequently absorbed.
Digestion with SEFO technology
Thanks to Sferalp’s Self-Emulsifying Formulated Oil (SEFO) technology, lipid substances are already assembled into micelles in the stomach and transported directly into the lymphatic system. This allows for a more complete and faster absorption.
Digestion with SEFO technology
Thanks to Sferalp’s Self-Emulsifying Formulated Oil (SEFO) technology, lipid substances are already assembled into micelles in the stomach and transported directly into the lymphatic system. This allows for a more complete and faster absorption.
Effectiveness of Sferalp’s technology
Because micelles are formed at stomach level the active ingredient is absorbed in greater quantity and faster in the lymphatic/circulatory system. It is important to emphasize that the active principle is dissolved in the oil before forming the micelle, thus ensuring a very high absorption. This makes Sferalp technology unique and innovative.
Here is the idea!
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.
The all-natural blend
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.
The all-natural blend
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 is in the patenting phase.
The cell membrane
Every living cell is enclosed by a membrane consisting mainly of phospholipids.
- Natural components suitable for a vegan diet
- Allergen-free, NO GMOs
- Easily digestible
- Biocompatible with stomach and intestin
- “Friends” of the microbiota
The 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.
What is Sundalp®?
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.
Why is Sundalp® special?
The main characteristic of the mixture is that it forms a multilayered lipid dispersion upon contact with water or gastric juices.
What advantages does Sundalp® lipid dispersion possess?
Sundalp® lipid dispersion has the
following basic characteristics:
- All components are of natural origin suitable for a vegan diet
- Absence of allergens and GMOs
- Biological affinity with the membranes of stomach and intestinal cells
- “Friends” of the intestinal microbiota”
- Absence of synthetic emulsifiers
Sundalp® and fat-soluble substances
Sundalp® oil in capsules: this presentation is suitable for the administration of substances/extracts that are liposoluble.
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® and water-soluble substances
Sundalp® powder in capsules: this presentation is suitable for the administration of a water-soluble
substances/extracts.
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 and patented trademark that refers to a particular mixture of lecithin, oil and medium chain triglycerides, prepared according to a proprietary recipe by Sferalp SA.
Powder supplements and bioavailability
Powder supplements on the market include mixtures of different substances. Supplements containing plant extracts in combination with other components are commonly used. However, most plant extracts show low solubility and consequently limited bioavailability. Hence the need to create a powder product capable of increasing the bioavailability of the plant extract in the supplement.
From oil to powder
In response to this need Sferalp’s team developed DISSOLIDA® technology which allows an oil to be adsorbed to the powder while maintaining its emulsifying activity with relative formation of micelles. This increases the solubility of the plant extract and therefore its bioavailability.
From oil to powder
In response to this need Sferalp’s team developed DISSOLIDA® technology which allows an oil to be adsorbed to the powder while maintaining its emulsifying activity with relative formation of micelles. This increases the solubility of the plant extract and therefore its bioavailability.