Innovative dual-layered encapsulation system using chickpea-derived fibers enhances probiotic viability in gummies. This system withstands high-temperature processing and ensures long-term stability with minimal impact on taste and texture.
The dual-layered encapsulation system is designed to enhance the survivability of probiotics, specifically Lactobacillus acidophilus, in gummy formulations. Utilizing chickpea-derived dietary fibers, this system addresses the challenge of maintaining probiotic viability during high-temperature gummy processing and throughout shelf life. The solution promotes in-gut functionality and offers a practical, scalable approach without altering the taste or texture of the gummies.
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Currently at Technology Readiness Level 2, the encapsulation system is undergoing optimization and validation. Future plans include ingredient selection, encapsulation development, gummy integration, and extensive stability testing to ensure long-term probiotic viability in real-world conditions.
Clemson University is a comprehensive public land‑grant research university in Upstate South Carolina with a main campus and statewide outreach. Industry engages through co‑located facilities: an automotive innovation campus in Greenville, an energy testing complex in Charleston, and a research and technology park near the main campus with labs and offices. A strong co‑op program and corporate engagement team connect companies with faculty expertise and student talent, while the Extension network supports field trials and regional pilots. Research is backed by competitive federal funding from agencies such as NSF, NIH, DOE, USDA, and DOD. A dedicated technology transfer office provides IP, licensing, and startup support with clear pathways for industry‑sponsored agreements.