FUST Lab.

Manufacturing of functional beverage with non-surfactant-based emulsion (Vitamin Tree Oil, nano-emulsion).

The intake and bioavailability of functional foods are directly related to the product’s effectiveness. As a result, many food companies
are attempting to enhance the bioavailability of functional ingredients. Generally, poorly soluble and insoluble compounds and highly lipophilic compounds are not well absorbed by the gastrointestinal mucosa, resulting in low bioavailability. On top of that,
even water-soluble compounds can have low bioavailability due to ingredients’ difficulties in passing through lipid-based barriers
such as cell membranes to reach the body's interior.

Bioavailability and absorption level can be enhanced by reducing the size of the formulation containing functional ingredients to very small nano-sized particles (emulsion). Much smaller ingredient particles are more easily absorbed into the body through various pathways. Furthermore, smaller surface areas will reduce the total dosage (intake amount) as smaller dosages can yield high
absorption rates, ultimately reducing potential side effects.