Benchmarking of an encapsulated water-soluble vitamin for nutraceutical gummy application

Yuan Ding – Scientist, dsm-firmenich; Marina Kostesic – Associate Scienist, dsm-firmenich; Jonathan Medlock – Project manager, dsm-firmenich; Belén Nieto-Ortega – Project manager, dsm-firmenich; Andrea Otter – Manager, dsm-firmenich; Olivia Vidoni – Scientist, dsm-firmenich

Introduction: Nutraceutical gummies are increasingly popular (1). However, typical gummy manufacturing conditions, especially high temperature and acidic pH value, can degrade some nutrients (2). Encapsulated formulations are commercially available, offering distinct value propositions and product characteristics. These differences reflect variations in intended use, such as powders or gummies, affecting suitability and performance in specific nutraceutical products. This benchmarking works compares the stabilization of encapsulated and non-encapsulated Calpan (vitamin B₅) products in gummy manufacturing.