This technology involves adding tocopherol, a fat-soluble vitamin, to a heated starch solution, followed by ultrasonic treatment and centrifugation to create a liquid tocopherol-starch nanocomplex that disperses evenly in water. No additives other than starch and water are used.
While tocopherol is highly effective for antioxidant activity, preventing atherosclerosis, and anti-aging, it is poorly water-soluble. When mixed with water, it tends to clump on the surface or stick to container walls, leading to significant loss and making product development difficult. Existing solubilization techniques often require organic solvents, emulsifiers, or surfactants, raising concerns about potential toxicity and limiting their use in food, beverages, cosmetics, and pharmaceuticals.
This technology works by having starch encapsulate tocopherol to form a complex, then using ultrasound to reduce particle size to the nano-to-submicron range, ensuring dispersion and storage stability. It can utilize natural starches like corn, potato, or rice, as well as various modified starches and tocopherol isomers, and can be produced through a simple process without expensive equipment. Applicable to antioxidant beverages, water-soluble vitamin E cosmetics, and oral nutritional supplements, it allows vitamin E—previously only oil-soluble—to be incorporated into clear aqueous solutions without loss, enhancing absorption in both ingestible and topical products.
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