Merry Christmas and Happy New Year!
Joyeux Nöel et bonne nouvelle année 2010!
¡Feliz Navidad y próspero año nuevo!
Zorionak eta urte berri on!
Tuesday, 29 December 2009
Monday, 7 December 2009
SCF-Ex ; cannabis & multiple sclerosis
A recent article states [1]:
Avoiding the use of further solven, with high yields and shorts times [2]
[1]: Shaheen E Lakhan and Marie Rowland; BMC Neurology 2009, doi:10.1186/1471-2377-9-59
[2]: Veress T.; J.Chromatogr. A 668 (1994) 285
Cannabis therapy has been considered an effective treatment for spasticity, although clinical reports of symptom reduction in multiple sclerosis (MS) describe mixed outcomes. Recently introduced therapies of combined delta-9-tetrahydrocannabinol (THC) and cannabidiol (CBD) extracts have potential for symptom relief with the possibility of reducing intoxication and other side effects. Although several past reviews have suggested that cannabinoid therapy provides a therapeutic benefit for symptoms of MS, none have presented a methodical investigation of newer cannabinoid treatments in MS-related spasticity. The purpose of the present review was to systematically evaluate the effectiveness of combined THC and CBD extracts on MS-related spasticity in order to increase understanding of the treatment's potential effectiveness, safety and limitations.These compounds can be easely extracted by means of supercritical fluid extraction (SCF-Ex) with CO2.
We found evidence that combined THC and CBD extracts may provide therapeutic benefit for MS spasticity symptoms. Although some objective measures of spasticity noted improvement trends, there were no changes found to be significant in post-treatment assessments. However, subjective assessment of symptom relief did often show significant improvement post-treatment. Differences in assessment measures, reports of adverse events, and dosage levels are discussed.
Avoiding the use of further solven, with high yields and shorts times [2]
[1]: Shaheen E Lakhan and Marie Rowland; BMC Neurology 2009, doi:10.1186/1471-2377-9-59
[2]: Veress T.; J.Chromatogr. A 668 (1994) 285
Friday, 27 November 2009
The supercritical fluids and its impact in the new generation of natural additives
The use of food additives is a very old practice. In the past, it was very common to use, for example, salt to preserve fish and meat; sugar to preserve fruits or herbs to improve the food taste. Same as in the past, in the food processing industry the use of additives is much extended.
Food additives are substances intentionally added to food for a technological purpose like colouring, sweetening or preserve a product. The idea behind the use of additives is to avoid deterioration or improve the quality/aspect of the product, and not to become a product of lower quality in a better one.
Food habits are changing constantly and consumers are more and more demanding with food they buy and with its manufacturers. The new food technologies are being rapidly accepted while at the same time consumers request more healthy and natural products. Such products should have high sensory quality, keeping their nutritional properties but minimizing the “technological interventions” and the use of artificial additives including flavourings. The latter shows the consumers current concern about characteristics like “bio”, “eco” or sustainable.
In consequence, the market trend is going to the production of natural products and additives, being the last one an important part of processed food. In such a way, the companies which work developing additives are moving to the “natural” side, pushed by a more demanding and restrictive law in the use of synthetic products and by the consumer demands.
On the other hand, in the last decade, the extraction of additives from vegetable and animal sources or from food industry by-products has rise as a result of the huge benefits coming from their use in the food industry. The use of Supercritical Fluids technology in such process has been confirmed by numerous research works published in the last years. This technology is classified like “green chemistry” due to the no use of harmful solvents during the extraction process.
As it was mentioned before, the market trend is moving to the consumption of natural products and, food additives, as a part of them, should integrate to this trend. Therefore, companies which develop this kind of products have to look for valid alternatives to replace synthetic products.
Due to the food companies’ increasing concern about the use of organic solvents and their further treatment after their use, the supercritical fluid technology is becoming more and more popular. The future shows promising for this technology for its use in extraction processes and in other food industry fields.
X. Carrión. Alimarket. Novembre 2009
Food additives are substances intentionally added to food for a technological purpose like colouring, sweetening or preserve a product. The idea behind the use of additives is to avoid deterioration or improve the quality/aspect of the product, and not to become a product of lower quality in a better one.
Food habits are changing constantly and consumers are more and more demanding with food they buy and with its manufacturers. The new food technologies are being rapidly accepted while at the same time consumers request more healthy and natural products. Such products should have high sensory quality, keeping their nutritional properties but minimizing the “technological interventions” and the use of artificial additives including flavourings. The latter shows the consumers current concern about characteristics like “bio”, “eco” or sustainable.
In consequence, the market trend is going to the production of natural products and additives, being the last one an important part of processed food. In such a way, the companies which work developing additives are moving to the “natural” side, pushed by a more demanding and restrictive law in the use of synthetic products and by the consumer demands.
On the other hand, in the last decade, the extraction of additives from vegetable and animal sources or from food industry by-products has rise as a result of the huge benefits coming from their use in the food industry. The use of Supercritical Fluids technology in such process has been confirmed by numerous research works published in the last years. This technology is classified like “green chemistry” due to the no use of harmful solvents during the extraction process.
As it was mentioned before, the market trend is moving to the consumption of natural products and, food additives, as a part of them, should integrate to this trend. Therefore, companies which develop this kind of products have to look for valid alternatives to replace synthetic products.
Due to the food companies’ increasing concern about the use of organic solvents and their further treatment after their use, the supercritical fluid technology is becoming more and more popular. The future shows promising for this technology for its use in extraction processes and in other food industry fields.
X. Carrión. Alimarket. Novembre 2009
Wednesday, 21 October 2009
supercritical products...
Please let me introduce our new brand in cosmetics...
As you may imagine, due to the name, our products are well related with the matter of this blog.
In fact PlusKRITIK is the first commercial brand of IDOKI SCF Technologies S.L. and it's composed by a number of cosmetic products...
The name comes from the use of supercritical fluid extract in the formulation of the products that are moreover eco-products or natural cosmetics.
We also have launched a blog a community and an e-shop with the aim of showing the way we work and to contact our customers to share our knowledge in cosmetics and well being.
Unfortunately, by now, all these webs are in Spanish but I hope some of you will like to have a look, and even make some comments (here or there...).
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