Plant-protein based microgels for probiotic encapsulation

Overview

Shiru Inc. has developed an innovative encapsulation technology using plant-protein based microgels, designed for stabilizing probiotics in low pH environments. This technology promises a clean-label solution suitable for food and beverage applications, providing a safe and scalable method to enhance probiotic viability. The technology leverages the dynamic and reversible aggregation behavior of plant-protein microgels, making it an effective tool for encapsulating and stabilizing probiotics and other beneficial ingredients in acidic products.

Technical specifications

• Material: Edible, plant-based protein
• Process: The protein disperses in water or low-pH buffers and forms a gel slurry or coacervate upon ionic solute addition.
• Benefits: Enhances probiotic viability by encapsulating cells and buffering agents, with potential applications in low pH beverages.
• Features: Scalable, food-grade, and clean-label formulation.
• Applications: Targeted for the food and beverage industry, particularly in products requiring probiotic stability in acidic conditions.

Technology readiness level

Currently, the plant-protein microgel technology is at TRL 3. It is in the experimental proof-of-concept stage, with plans for further validation in collaboration with industry partners to optimize encapsulation performance and test probiotic viability under realistic product use conditions.