Liposome Encapsulation Technology

Origin of the Liposome Concept

The concept of liposome was first proposed by British hematologist Alec D Bangham in 1961, who found that phospholipids would rapidly combine in water to form spheres. Subsequently, Sessa and Weissmann and others officially named this tiny spherical body as liposome in 1970 and defined it as a structure composed of one to several lipid bilayers, which have the property of self-adhesion.

Because liposomes are composed of lipid bilayers, they can be used as carriers for both hydrophilic and hydrophobic functional health ingredients. Hydrophilic substances can be encapsulated in the liposomes, while hydrophobic substances can be embedded in the lipid bilayers to enhance the overall absorption rate of functional health ingredients.

Development Opportunity of Liposome Encapsulation Technology

Most of the health food on the market are taken in oral form. In addition to the poor intestinal permeability of nutrients, the rapid loss of some water-soluble nutrients and the instability of efficacious ingredients in the blood are the reasons for the low absorption rate and poor effect of functional health food. Therefore, how to effectively improve the overall bioavailability of functional health ingredients has become an imperative research direction for the health industry.
The patent liposome encapsulation technology is a way to encapsulate nutrients with lecithin through special biotechnological equipment, taking advantage of the hydrophilic and lipophilic properties of lecithin, and using liposome to encapsulate nutrients; this helps the nutrient active ingredients of functional health ingredients to pass through the cells of the digestive system more easily, thus significantly increasing the absorption and utilization rate.

Liposome Advantage Analysis