This technology involves a manufacturing process where a Coenzyme Q10 solution is mixed with a heated starch solution, reacted, cooled, and then centrifuged and filtered to obtain a uniformly encapsulated Coenzyme Q10-starch complex. The starch encapsulates the water-insoluble Coenzyme Q10, allowing it to remain stable within the beverage.
Coenzyme Q10 is essential for energy production and antioxidant activity, and demand for supplementation grows with age. However, it is unstable when exposed to light, heat, and oxygen, and is nearly insoluble in water, leading to significant loss as it sticks to container walls in beverage form. Existing methods like nanoparticle or inclusion complexation often require organic solvents, emulsifiers, or surfactants, and involve complex processes, making them unsuitable for beverage production.
This technology uses various starches—such as corn, sweet potato, potato, or rice—or modified starches to create complexes through a simple process without the need for additional solubilizing agents or expensive equipment. The resulting complex can be finished as a ready-to-drink beverage by adding sweeteners, organic acids, and flavors. Applicable to anti-aging functional drinks, fatigue-recovery beverages, and liquid health supplements for cardiovascular care, this method allows Coenzyme Q10, traditionally available mainly in capsules, to be incorporated into convenient, low-cost drinks, improving both bioavailability and drinkability.
This invention was developed with support from the Small and Medium Business Administration for the development of CoQ10 and Octacosanol solubilization technology using nano-starch complexes.
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