The Internal Research & Development Lab offers a range of high quality services based on our long experience.
Stability studies with different digestion methods:
Stability of microencapsulated acidifiers; Stability of Liposoluble and hydrosoluble microencapsulated vitamin; Stability of polynsatured fatty acids, omega 3 and omega 6 (P.U.F.A)
SHELF-LIFE studies:
Control of the active ingredient content over time.
Determination of fats:
acidity, pH, melting point, iodine value, peroxide alue, volatile fatty acids and Kreiss test (on fat or the lipid fraction) acidic composition, saponification number.
Determination of protein fraction:
determination of nitrogen content.
Centesimal analysis:
determination of ashes, proteins, fats, fibers, water and determination of the physical characteristics: particle size and specific gravity; active ingredient contents: liposoluble vitamins (A, D3, E, K ) hydrosoluble vitamins (C and group B vitamins), organic acids.
Metals content:
Calcium, cobalt, chromium, iron, magnesium, manganese, potassium, copper, sodium, selenium, zinc.
Contamination analysis:
mycotoxins, additives and heavy metals (cadmium, mercury, arsenic, lead).
SILA boasts of a technical excellence based on innovative technological processes to meet the most sophisticated needs of the market. Transforms common elements in safe and functional ingredients in order to maximize the nutritional efficiency, putting consumer safety and environmental protection in its priorities.
Small particles of solid or liquid substances are protected and stabilized in a coating, capable of safeguarding the effectiveness and the full absorption in the gut through a controlled and target release. Microencapsulation can occur via FLUID BED or SPRAY COOLING.
The granulation is a technological process where the particles of a powder are transformed into solid aggregates adhering with each other. Also this technology allows the protection of an active ingredient although in a milder form than the microencapsulation.
Mixing is a technique which allows to combine together different ingredients, not focusing on the single raw material but on the formulation of balanced foods with different components, experimenting new formulas and patterns.
