Producing fast-acting, highly bioavailable, readily water-soluble nanoemulsions of bioactive ingredients—such as cannabis extracts, pharmaceutical and nutraceutical compounds, vitamins, essential oils, and terpenes—has become standard practice for many functional food and beverage manufacturers. Whether crafting beverages, water-based tinctures, gummies, edibles, or other infused products, the ability to reduce the onset time and enhance the bioavailability of incorporated bioactives is critical. The key to achieving these outcomes lies in formulating nanoemulsions with sub-100 nm median droplet sizes [1, 2].
Industrial Sonomechanics (ISM), a global leader in high-intensity ultrasonic technology and nano-formulations, proudly announces that its all-in-one NanoStabilizer®-LSTM has successfully passed validation and is now available to companies seeking to produce liquid and powdered water-soluble kratom formulations from mitragynine-rich extracts. Already popular with functional beverage producers for water-soluble mushroom extracts, this innovative, all-natural formulation is now accessible to kratom product manufacturers. It enables the production of highly bioavailable, clean-label water-soluble mitragynine liquids and powders, opening new opportunities in the nutraceutical and supplement markets.
We are thrilled to announce the launch of NanoStabilizer®-LSTM, the newest addition to our product line!
Building on the success of our All-In-One NanoStabilizer®-LT and LSO, the Industrial Sonomechanics R&D team continues to push the boundaries of innovation in the production of water-compatible nanoemulsions. This new cutting-edge formulation is specifically designed to help you produce water-soluble liquids and powders from mushroom extracts, opening up new possibilities for the food, beverage, and supplements industries.
The demand for water-soluble mushroom extracts is surging, driven by the growing interest in their therapeutic, health-promoting benefits. Water-soluble extracts are highly desirable due to their enhanced, rapid absorption and ease of incorporation into various consumer products such as beverages, foods, and nutritional supplements [1].
Producing water-soluble mushroom extracts in liquid or powdered forms involves two important processing steps: (1) extraction of the bioactive compounds from mushrooms and (2) their subsequent nano-emulsification to achieve aqueous solubility. Industrial Sonomechanics (ISM) has perfected these processes to ensure that our customers can manufacture the highest-quality finished products infused with water-soluble mushroom extracts.
In March of this year, Industrial Sonomechanics (ISM) hosted a webinar, entitled "Water-Compatible Nanoemulsions: The Battle of Formulations", presented by ISM's President and Chief Scientific Officer, Dr. Alexey Peshkovsky. The video recording of this event has been posted on our YouTube channel.
The webinar generated over 100 questions, some of which were addressed by Alexey during the event. The answers to the remaining questions are provided below. If you have any additional questions, please do not hesitate to contact us or leave a comment below.
Industrial Sonomechanics (ISM) is pleased to announce the recent publication of a book entitled "Ultrasound: Advances in Food Processing and Preservation," edited by Dr. Daniela Bermudez-Aguirre (Academic Press, 2017). The book provides an extensive overview of the potential of ultrasound technology to drive innovation in the field of food processing and preservation, and features a chapter by ISM's co-founder, President and Chief Scientific Officer, Dr. Alexey Peshkovsky. This chapter, entitled "From Research to Production: Overcoming Scale-Up Limitations of Ultrasonic Processing," explains how ultrasonic processing can be directly scaled up from laboratory to production environments while maintaining reproducible, high-quality results.
One of the main challenges in the food & beverage industry is the inactivation of microorganisms (pasteurization). Thermal treatment of such products as milk and fruit-based beverages (generally, at over 70 °C) is currently the most commonly applied pasteurization method. Unfortunately, this approach causes significant deterioration of many of these products' attributes, such as flavor, color and nutritional quality. Alternative, non-thermal pasteurization methods that can not only ensure the microbial safety of the products, but also preserve their quality are, therefore, of great interest to this industry.
Liquids exposed to high-intensity ultrasound can undergo acoustic cavitation. This phenomenon can typically be seen as a cloud of bubbles forming in the vicinity of the ultrasonic source (e.g., ultrasonic horn) and heard as an intense hissing noise. Cavitation is the formation of low-pressure voids (a.k.a., vacuum bubbles or cavities) in the liquid, which grow, briefly oscillate and then asymmetrically implode with great intensity.
Are you introducing ultrasound as a new technological solution for your liquid processing application? If so, some terms used in the ultrasonic industry may be unfamiliar. With this in mind, we are launching a series of blog posts that will cover the most common ultrasonic equipment and processing-related terminology.
This first post will focus on the terms used to describe the main components of an Industrial Sonomechanics (ISM) ultrasonic liquid processor and show you how these components work together.