In a groundbreaking study, TasteTech collaborated with Aelius Biotech to delve into the release profile of encapsulated caffeine in a powdered format. This study was designed to provide invaluable insights into how caffeine is released in the human digestive system when encapsulated using Aelius Biotech’s model gut system (MGS).
Caffeine, one of the world’s most widely consumed psychoactive substances, is well-known for its stimulating effects. It’s not just the morning coffee that owes its popularity to caffeine; it’s also a key ingredient in various food and beverage products.
As a leading manufacturer of controlled release flavourings and ingredients, we’ve been at the forefront of developing innovative microencapsulation solutions. These technologies enhance product shelf life, taste, and texture while ensuring the preservation of active ingredients.
The Study
To explore the release profile of caffeine, three distinct encapsulation delivery systems were examined, and their results were compared to a control group using pure caffeine. The study simulated the oral, gastric, and small intestinal phases of digestion, thereby recreating the complete process in vitro. The following conditions were tested:
- Control – no sample
- Caffeine Control – 200mg Pure Caffeine
- TasteTech 400 mg CR100 CAFFEINE 50%
- 33 mg COMPETITOR 60 MICROCAPSULES WC
- 66 mg COMPETITOR 75 MICROCAPSULES GC
Samples were taken at various time points during both the gastric and small intestinal phases to monitor caffeine release. Each sample was centrifuged and subjected to HPLC (High-Performance Liquid Chromatography) analysis, a method capable of detecting caffeine at extremely low concentrations.
Results
As shown in fig 1, TasteTech’s 50% encapsulated caffeine achieved a sustained release profile through the gastric and small-intestinal phases.
- 31% of the caffeine was released at 60 mins (62/200mg)
- 97% of the caffeine was released by 120 mins (193/200mg) and then plateaued
As shown in fig 2, the competitors 60% encapsulated caffeine achieved a rapid release profile of the caffeine payload in the gastric phase only.
- 50% of the caffeine was released at 60 mins (100/200mg)
- 88% of the caffeine was released by 120 mins (168/200mg) and then plateaued
Sustained Release
Our 50% encapsulated caffeine was shown to achieve a sustained release profile. This means that the caffeine was slowly and consistently released during digestion, so the consumer gets a steady release of energy over a longer period of time.
Conclusion
The collaboration between TasteTech and Aelius Biotech provided a deeper understanding of the release profile of encapsulated caffeine. This study not only validated the efficacy of HPLC for caffeine detection but also showcased the versatility of microencapsulation technology in modulating the release of caffeine during digestion.
The findings suggest that encapsulated caffeine can offer controlled and sustained release, enabling various applications in the food and beverage industry, including:
- Chewing Gum
- Protein Bars
- Viscous powder shakes
- Compressed tablets
- Soft Gels
- Pouches
Our ability to fine-tune the release profile of caffeine opens up exciting possibilities for formulating products with precisely controlled caffeine delivery, catering to a range of consumer preferences.
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