11
Sep
Yes – but not consistently. Bioactive stability is influenced by heat, time, pH, oxygen, and water chemistry. According to a study from 2026, a 1-hour exposure of EGCG to 80 °C showed a decrease in...
Read More
encapsulation Tag
03
Oct
Food Research Lab: Pilot Manufacturing for Spray-Dried Products Interesting News October 03, 2023Share Mail-bulk Linkedin X-twitter What is spray drying?Spray drying has gained attention and is highly employed in the food, pharmaceutical and nutraceutical industries. It is a one-step continuous process...
Read More
Let’s create something Innovative and Delicious together
Food Research Lab strives for excellence in new Food, Beverage and Nutraceutical Product Research and Development by offering cutting edge scientific analysis and expertise.
