Professor Keiji Terao, President and CEORight now, the focus of my work is on the “Fresh Oligo Powder” technology, which uses the encapsulation and stabilization functions of α-CD to turn natural materials into powders without losing their inherent benefits. Traditional powder-making methods, like spray-drying, have major problems such as the deactivation of active ingredients due to high heat and the deterioration of flavor from oxidation. Our “Fresh Oligo Powder” technology makes full use of α-CD’s function as a “molecular capsule,” encapsulating the active ingredients of the target material inside invisible nano-sized cavities (hosts), thoroughly protecting them from heat, light and oxygen.
For example, actinidin, a protein-degrading enzyme in kiwi fruit, is extremely delicate, but when encapsulated in α-CD and turned into fresh oligo powder, its activity is almost 100 percent maintained even after a year at room temperature. Highly volatile and unstable components like isothiocyanate (MTBI), a diet-related ingredient found in radish, can also be stably locked in using this technology.
Currently, in South Korea’s beauty and diet market, α-CD has gained attention for its slimming effects, with an annual demand of several hundred tons. However, our research shows that α-CD’s slimming effects are only effective in obese patients, so it’s likely to end as just a temporary trend. On the other hand, radish fresh powder (α-CD inclusion complex) has been shown to be effective not just for obese patients but also for people with slightly higher BMI, and it’s increasingly recognized in beauty-conscious South Korea as a new, excellent functional diet material that could replace α-CD.
-
We want cycloencapsulation technology to deliver amazing materials from around the world in their ‘fresh’ state for people’s health.
Radish, peaches, apples, watermelons, olives, and other produce that don't meet standards, as well as peels and juice pulp that would normally be thrown away, can be turned into high-value functional materials using this technology. In Japan, we're taking regional resources that aren't used much and turning them into new powders with health benefits, creating a model that boosts agriculture while also tackling health issues. We hope to expand this effort throughout the Asia-Pacific region, and eventually, worldwide.
I truly believe that this “circular” business is the way functional food manufacturers should move forward. I also want this “cycloencapsulation” technology to deliver amazing materials from around the world in their “fresh” state for people’s health.
Cycloencapsulation Technology for Functional Ingredient Stability
Heat exposure during powder processing can undermine the value of a functional ingredient well before procurement has a finished product to assess. Volatile plant compounds may lose aroma or activity, while poorly soluble nutrients can remain difficult to absorb even when they look good on a label. Dietary fibers positioned as prebiotic materials may also reach the gut in inconsistent fractions. That leaves formulators trying to support claims that ultimately depend on molecular behavior the customer cannot see.
Choosing cycloencapsulation technology involves more than selecting a coating method. What matters is how well the technology controls what survives processing and what becomes available after consumption. Much of that depends on choosing the right molecule.
Cyclodextrins are not interchangeable, and selecting the wrong host can result in a formulation that looks right but fails to deliver its intended biological or sensory function. Technical evaluation should therefore establish whether the encapsulating molecule is suited to both the ingredient and the dosage form, rather than relying on a broad claim of compatibility.
Weaknesses in development often show up during shelf-life testing. Natural extracts and delicate enzymes may perform well during early testing but begin to deteriorate during drying or storage. Conventional powdering can make an ingredient easier to handle while compromising the very substance that gives the formulation its value. This makes it important to understand how the supplier protects active ingredients from heat and oxygen, how long their activity holds under normal storage conditions and whether the finished powder can run through existing production processes without requiring special handling that makes commercial scale impractical.
"Its work spans CD and CD inclusion body development, with alpha-cyclodextrin used as a defined dietary fiber and gamma-cyclodextrin applied to improve uptake of poorly soluble compounds such as CoQ10."
Absorption brings a different challenge. Fat-soluble nutrients often disperse poorly in aqueous environments, so having the right ingredient on the label does not necessarily mean the body receives the expected amount. Cyclodextrin complexes can help close that gap when their inclusion behavior supports release and micellar dispersion in the digestive tract. But the supporting evidence needs to relate directly to the formulation rather than relying on findings from unrelated chemistry. The important question is whether the molecular structure translates into measurable performance in the intended application.
Claims also deserve close attention. Consumers of functional foods and supplements respond to straightforward claims, while regulators and technical reviewers require evidence to support them. Blood glucose response and lipid markers, for example, call for different types of substantiation. Gut microbiome benefits bring another consideration because the ingredient has to reach the large intestine; simply naming it in the formulation is not enough. Vendors that distinguish promising research from evidence strong enough to support a claim can save brand owners trouble later. They should also understand when an ingredient is suited to a narrow population and when another complex could open the door to broader use, while recognizing trends that may disappear before buyers invest too heavily in them.
CycloChem Bio brings this molecule-level approach to cycloencapsulation rather than treating encapsulation as a generic process. Its work spans CD and CD inclusion body development, with alpha-cyclodextrin used as a defined dietary fiber and gamma-cyclodextrin applied to improve uptake of poorly soluble compounds such as CoQ10. Its Fresh Oligo Powder approach addresses natural materials whose enzymes or volatile components need to remain active after powdering. For teams evaluating stability evidence and application fit, CycloChem Bio provides a disciplined path from an ingredient concept to a functional material.
...Read more
