FAQ's
Q
What is it (the 'new technology')?
A.
The RMANNCO's encapsulation process utilizes a unique, patent-pending, proprietary instrument capable of producing microspheres which can be made using various substances (polymers, monomers, isomers, waxes, etc.) to produce microspheres ranging in exact sizes from <.01 micrometers to <10,000 micrometers.
Q.
What problem does it (uniquely) overcome?
A.
RMANNCO's encapsulation process overcomes conventional microsphere production problems by overcoming astrophysical phenomena as a result of the Coriolis Effect. By compensating for this phenomenon during the manufacturing process microspheres of exact size and succinct uniformity can be produced.
Q.
What is development status?
A.
The technology behind RMANNCO's encapsulation process is mature. The basic technology supporting the process has its foundation in programs and instruments developed by NASA in the late 1980’s and early 1990’s.
Q.
What is the IP status?
A. For information re IP status please contact Attorney Gary Topolosky, Pittsburgh, PA as RMANNCO's General Counsel .
Q.
Are prototypes, samples or Pilot Studies available?
A. Yes. RMANNCO can provide a sample upon request and can perform pilot studies via short runs from 1oz. to 3 kilo's.
Q.
Can the process work with probiotics (living microorganisms), for example?
A. (Short Version)
Yes.
A. (Long Version)
The process/device has been (and continues to be successfully) used to encapsulate probiotics.
Q.
What about mixed raw materials, or is the technology directed at (or limited to) single ingredients?
A. (Short Version)
Mixtures of raw materials have been accomplished successfully resulting in production of desired manufactures (’charged/loaded‘ microcapsules).
A. (Long Version)
In the recent past, there has been an explosion of probiotic-based health products mostly in the form of fermented dairy products as well as dietary supplements. The markets for probiotic products and supplements are increasing worldwide. (Playne, 1997). Today there are hundreds of “Bifidus”- and “Acidophilus”-containing products worldwide, including several fermented dairy products. Viability of probiotic bacteria in a product at the point of consumption is an important consideration for their efficacy, as they have to survive during the processing and shelf life of food and supplements, transit through high acidic conditions of the stomach and enzymes and bile salts in the small intestine. The consumption of probiotics at a level of 108-109 cfu/g per day is a commonly quoted figure for adequate probiotic consumption, equating to 100 g of a food product with 106-107 cfu/g (Kebary, 1996; Lee and Salminen, 1996; Dave and Shah, 1997c). Analysis of probiotic products in many different countries has confirmed that probiotic strains exhibit poor survival in traditional fermented dairy products (Shah, 2000, Lourens-Hattingh and Viljoen, 2001). The probiotic preparations such as tablets, powders etc. may contain lower viable counts. Of the 15 feed supplements examined, viable probiotic counts varied greatly, with 3 products containing no lactobacilli at all (Gilliland, 1981), although the supplements were supposed to contain L. acidophilus. Probiotic survival in products is affected by a range of factors including pH, post-acidification (during storage) in fermented products, hydrogen peroxide production, oxygen toxicity (oxygen permeation through packaging), storage temperatures, stability in dried or frozen form, poor growth in milk, lack of proteases to break down milk protein to simpler nitrogenous substances and compatibility with traditional starter culture during fermentation (Dave and Shah, 1997a, b, c; Kailasapathy and Rybka, 1997; Shah, 2000). Oxygen plays a major role in the poor survival of probiotic bacteria (Brunner et al., 1993). Providing probiotic living cells with a physical barrier against adverse external conditions is an approach currently receiving considerable interest. In the past, microorganisms were immobilized or entrapped in polymer matrices for use in bio-technological applications. Please see: http://www.horizonpress.com/ciim/v/v3/05.pdf .
Q.
Would you have samples of encapsulated ingredients, even a simple vitamin/mineral, for our evaluation?
A. (Short Version)
Yes. A small sample of a biological product used in oil spill cleanup scenarios and in the public domain is available subject to signing an NDA.
A. (Long Version)
Additional (specific) samples can be produced subject to the pilot plant instrument's status of commitment to/on other projects. A short production run can be accommodated under terms of a Master Service Agreement or a Contract-for-Services (Product-testing) Work Scope Agreement with terms to be negotiated per Client’s needs.
Q.
The natural beeswax matrix is intriguing. What are the properties of that matrix in terms of stability, delivery?
A.
The properties of beeswax are varied by grade and by producer. Beeswax has been used as a food supplement, is valued for its medicinal properties, is noted for healing properties, is used in cosmetics, adjuvants, dental applications, for making candles and used in the lining of Bagpipes. Beeswax is a highly stable molecule. Delivery of products encapsulated in beeswax are highly stable and deliverable due to the homogeneous composition of the molecule. Just about every organism can be benefited by or utilize this molecule (fatty acid ester) as a food source. Products can be enhanced through encapsulation of flavors, colors, etc., with this molecule comprising an excellent delivery system that protects deliverables from breakdown due to its resistance to hydrolysis and natural oxidation. See:http://www.insectscience.org/4.29/Kameda_JIS_4_29_2004.pdf .
Q.
What is the ingredient load in relation to the coating?
A. The ingredient load varies as a function of the specification of the desired particles size, comprising (a) the specified capsule size <for example...specification of uniform capsule size is set at 150um, + or - a 2% deviation, where X= (4/3) pi r 3>; (b) the aspect ratio of the shell during manufacture <where the thickness shell-wall is specified at .025um, for example, where Y=(D) and where D = m/V>; (c) and the resultant quantity of substance to be encapsulated is specified at .000023223 ug/mL, for example, and V=(r2=0.978) <based on Korsmeyer-Peppas equation of linearity>.
Q.
What is the technology?
A. A new delivery system with ability to encapsulate substances within microcapsules or to create specific manufactures which can be made to range in sizes from .01 to 10,000 micrometers.
Q.
There are lots of microencapulation techniques out there - how is this different and superior?
A. The microcapsules are manufactured using a dual-dispensing nozzle. The encapsulation process differs from various conventional encapsulation methods, e.g., coacervative-spray technique(s) and phase-separation processes. The advantage of using this process is both ease of operation and product cost reduction (and the opportunity to create capsules made entirely from all-natural materials).
Q.
Are there any specific areas where RMANNCO's process could offer value-added?
A. Yes. We believe that RMANNCO's 'breakthrough technology' can be used in any situation or for any product wherein a client is currently, or could consider employing microencapsulation technology. For example, RMANNCO has recently formulated a new 'food stablizer...with flavoring' that releases at a specific temperature during the food cooking process with its (new) proprietary food-grade synthetic wax formulations. This is just one example of how RMANNCO's technology solved a fundamental problem for a client, while adding a 'value-added feature' that improves the client's product, reduces production cost and improves the product shelf life. RMANNCO can do that for any client.
Q.
What's RMANNCO's IP situation regarding the technology?
A. RMANNCO has acquired the Exclusive, Worldwide Marketing and Manufacturing Rights to Dr. Resnick's microencapsulation technology. For additional information contact RMANNCO's General Counsel, Mr. Gary Topolosky, Esq. at RMANNCO's telephone number at 828-572-2715 or contact Mr. Topolosky via email to: GaryTop-Law@Earthlink.Net .
Q.
How would RMANNCO like to work with potential clients?
A. RMANNCO is a versatile organization and specializes in Private Label Manufacturing under negotiated License Agreements. Our preferred business relationship is custom manufacturing to meet the client's need.
Q.
What is RMANNCO's desired business relationship model?
A. RMANNCO's desired business relationship is with companies, potential industry partners, private individuals and government agencies leading toward:
1. Contract R&D and New Product Development Contracts (to deliver product)
2. To function as the Client's Exclusive Contracted Private Label Manufacturer
3. To function as Exclusive manufacturer of the Client's Trade-Secretive Products.
Discussion
The major factors in producing microcapsules, or encapsulating anything for that matter, are the cost of processing, the cost of raw materials, the manufacturing standards employed, regulatory/compliance costs, etc. These are the market issues that drive production of fragrances, flavors, cosmetics, etc. RMANNCO's 'breakthrough' is the 'elegance in the simplicity of the manufacturing method'.
RMANNCO's process negates costly (and very dangerous) processes, e.g., phase separation, coacervative and atomization techniques, and eliminates instrumentation costs which are 'astronomical'. For example, to gear up to manufacture a specific formula for a product that relies upon the phase-separation process to produce the final product (microcapsules containing a particular substance), about 30 'steps' are involved just in the 'process', and about 2-3 million dollars required to build the pilot plant to assure safe manufacturing methods can be achieved...prior to roll-out to full production.
RMANNCO's technology eliminates all of those issues and, by design, has eliminated aspects of the manufacturing process (re waxes and flavorings), such as molecular damage to raw materials due to exposure to temperature extremes, shear of the meniscus, high pressures, etc., that tend to degrade overall product integrity during the manufacturing process. Simply put, unlike conventional microencapsulation processes, RMANNCO's technological process does not impact the molecular stasis of waxes or flavors during the manufacturing process.
Find the process you are presently utilizing and compare same to RMANNCO's proprietary process:
What is it (the 'new technology')?
A.
The RMANNCO's encapsulation process utilizes a unique, patent-pending, proprietary instrument capable of producing microspheres which can be made using various substances (polymers, monomers, isomers, waxes, etc.) to produce microspheres ranging in exact sizes from <.01 micrometers to <10,000 micrometers.
Q.
What problem does it (uniquely) overcome?
A.
RMANNCO's encapsulation process overcomes conventional microsphere production problems by overcoming astrophysical phenomena as a result of the Coriolis Effect. By compensating for this phenomenon during the manufacturing process microspheres of exact size and succinct uniformity can be produced.
Q.
What is development status?
A.
The technology behind RMANNCO's encapsulation process is mature. The basic technology supporting the process has its foundation in programs and instruments developed by NASA in the late 1980’s and early 1990’s.
Q.
What is the IP status?
A. For information re IP status please contact Attorney Gary Topolosky, Pittsburgh, PA as RMANNCO's General Counsel .
Q.
Are prototypes, samples or Pilot Studies available?
A. Yes. RMANNCO can provide a sample upon request and can perform pilot studies via short runs from 1oz. to 3 kilo's.
Q.
Can the process work with probiotics (living microorganisms), for example?
A. (Short Version)
Yes.
A. (Long Version)
The process/device has been (and continues to be successfully) used to encapsulate probiotics.
Q.
What about mixed raw materials, or is the technology directed at (or limited to) single ingredients?
A. (Short Version)
Mixtures of raw materials have been accomplished successfully resulting in production of desired manufactures (’charged/loaded‘ microcapsules).
A. (Long Version)
In the recent past, there has been an explosion of probiotic-based health products mostly in the form of fermented dairy products as well as dietary supplements. The markets for probiotic products and supplements are increasing worldwide. (Playne, 1997). Today there are hundreds of “Bifidus”- and “Acidophilus”-containing products worldwide, including several fermented dairy products. Viability of probiotic bacteria in a product at the point of consumption is an important consideration for their efficacy, as they have to survive during the processing and shelf life of food and supplements, transit through high acidic conditions of the stomach and enzymes and bile salts in the small intestine. The consumption of probiotics at a level of 108-109 cfu/g per day is a commonly quoted figure for adequate probiotic consumption, equating to 100 g of a food product with 106-107 cfu/g (Kebary, 1996; Lee and Salminen, 1996; Dave and Shah, 1997c). Analysis of probiotic products in many different countries has confirmed that probiotic strains exhibit poor survival in traditional fermented dairy products (Shah, 2000, Lourens-Hattingh and Viljoen, 2001). The probiotic preparations such as tablets, powders etc. may contain lower viable counts. Of the 15 feed supplements examined, viable probiotic counts varied greatly, with 3 products containing no lactobacilli at all (Gilliland, 1981), although the supplements were supposed to contain L. acidophilus. Probiotic survival in products is affected by a range of factors including pH, post-acidification (during storage) in fermented products, hydrogen peroxide production, oxygen toxicity (oxygen permeation through packaging), storage temperatures, stability in dried or frozen form, poor growth in milk, lack of proteases to break down milk protein to simpler nitrogenous substances and compatibility with traditional starter culture during fermentation (Dave and Shah, 1997a, b, c; Kailasapathy and Rybka, 1997; Shah, 2000). Oxygen plays a major role in the poor survival of probiotic bacteria (Brunner et al., 1993). Providing probiotic living cells with a physical barrier against adverse external conditions is an approach currently receiving considerable interest. In the past, microorganisms were immobilized or entrapped in polymer matrices for use in bio-technological applications. Please see: http://www.horizonpress.com/ciim/v/v3/05.pdf .
Q.
Would you have samples of encapsulated ingredients, even a simple vitamin/mineral, for our evaluation?
A. (Short Version)
Yes. A small sample of a biological product used in oil spill cleanup scenarios and in the public domain is available subject to signing an NDA.
A. (Long Version)
Additional (specific) samples can be produced subject to the pilot plant instrument's status of commitment to/on other projects. A short production run can be accommodated under terms of a Master Service Agreement or a Contract-for-Services (Product-testing) Work Scope Agreement with terms to be negotiated per Client’s needs.
Q.
The natural beeswax matrix is intriguing. What are the properties of that matrix in terms of stability, delivery?
A.
The properties of beeswax are varied by grade and by producer. Beeswax has been used as a food supplement, is valued for its medicinal properties, is noted for healing properties, is used in cosmetics, adjuvants, dental applications, for making candles and used in the lining of Bagpipes. Beeswax is a highly stable molecule. Delivery of products encapsulated in beeswax are highly stable and deliverable due to the homogeneous composition of the molecule. Just about every organism can be benefited by or utilize this molecule (fatty acid ester) as a food source. Products can be enhanced through encapsulation of flavors, colors, etc., with this molecule comprising an excellent delivery system that protects deliverables from breakdown due to its resistance to hydrolysis and natural oxidation. See:http://www.insectscience.org/4.29/Kameda_JIS_4_29_2004.pdf .
Q.
What is the ingredient load in relation to the coating?
A. The ingredient load varies as a function of the specification of the desired particles size, comprising (a) the specified capsule size <for example...specification of uniform capsule size is set at 150um, + or - a 2% deviation, where X= (4/3) pi r 3>; (b) the aspect ratio of the shell during manufacture <where the thickness shell-wall is specified at .025um, for example, where Y=(D) and where D = m/V>; (c) and the resultant quantity of substance to be encapsulated is specified at .000023223 ug/mL, for example, and V=(r2=0.978) <based on Korsmeyer-Peppas equation of linearity>.
Q.
What is the technology?
A. A new delivery system with ability to encapsulate substances within microcapsules or to create specific manufactures which can be made to range in sizes from .01 to 10,000 micrometers.
Q.
There are lots of microencapulation techniques out there - how is this different and superior?
A. The microcapsules are manufactured using a dual-dispensing nozzle. The encapsulation process differs from various conventional encapsulation methods, e.g., coacervative-spray technique(s) and phase-separation processes. The advantage of using this process is both ease of operation and product cost reduction (and the opportunity to create capsules made entirely from all-natural materials).
Q.
Are there any specific areas where RMANNCO's process could offer value-added?
A. Yes. We believe that RMANNCO's 'breakthrough technology' can be used in any situation or for any product wherein a client is currently, or could consider employing microencapsulation technology. For example, RMANNCO has recently formulated a new 'food stablizer...with flavoring' that releases at a specific temperature during the food cooking process with its (new) proprietary food-grade synthetic wax formulations. This is just one example of how RMANNCO's technology solved a fundamental problem for a client, while adding a 'value-added feature' that improves the client's product, reduces production cost and improves the product shelf life. RMANNCO can do that for any client.
Q.
What's RMANNCO's IP situation regarding the technology?
A. RMANNCO has acquired the Exclusive, Worldwide Marketing and Manufacturing Rights to Dr. Resnick's microencapsulation technology. For additional information contact RMANNCO's General Counsel, Mr. Gary Topolosky, Esq. at RMANNCO's telephone number at 828-572-2715 or contact Mr. Topolosky via email to: GaryTop-Law@Earthlink.Net .
Q.
How would RMANNCO like to work with potential clients?
A. RMANNCO is a versatile organization and specializes in Private Label Manufacturing under negotiated License Agreements. Our preferred business relationship is custom manufacturing to meet the client's need.
Q.
What is RMANNCO's desired business relationship model?
A. RMANNCO's desired business relationship is with companies, potential industry partners, private individuals and government agencies leading toward:
1. Contract R&D and New Product Development Contracts (to deliver product)
2. To function as the Client's Exclusive Contracted Private Label Manufacturer
3. To function as Exclusive manufacturer of the Client's Trade-Secretive Products.
Discussion
The major factors in producing microcapsules, or encapsulating anything for that matter, are the cost of processing, the cost of raw materials, the manufacturing standards employed, regulatory/compliance costs, etc. These are the market issues that drive production of fragrances, flavors, cosmetics, etc. RMANNCO's 'breakthrough' is the 'elegance in the simplicity of the manufacturing method'.
RMANNCO's process negates costly (and very dangerous) processes, e.g., phase separation, coacervative and atomization techniques, and eliminates instrumentation costs which are 'astronomical'. For example, to gear up to manufacture a specific formula for a product that relies upon the phase-separation process to produce the final product (microcapsules containing a particular substance), about 30 'steps' are involved just in the 'process', and about 2-3 million dollars required to build the pilot plant to assure safe manufacturing methods can be achieved...prior to roll-out to full production.
RMANNCO's technology eliminates all of those issues and, by design, has eliminated aspects of the manufacturing process (re waxes and flavorings), such as molecular damage to raw materials due to exposure to temperature extremes, shear of the meniscus, high pressures, etc., that tend to degrade overall product integrity during the manufacturing process. Simply put, unlike conventional microencapsulation processes, RMANNCO's technological process does not impact the molecular stasis of waxes or flavors during the manufacturing process.
Find the process you are presently utilizing and compare same to RMANNCO's proprietary process:
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