Nestle

Last updated January 31, 2026

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High-ph oil body co-extraction: NestleRecent Research Landscape

Oxidative degradation of polyunsaturated fatty acids during extraction leads to rancidity and nutrient loss. High-pH co-extraction stabilizes the oil body membrane to protect lipid integrity and improve bioavailability.

What technical problems is Nestle addressing in High-ph oil body co-extraction?

Oil body emulsion instability

(9)evidences

Bioactive compounds in plant and algae matrices are prone to rapid breakdown and oxidation during processing. Preventing these degradation mechanisms ensures the shelf-life and nutritional efficacy of the final product.

Thermal degradation of volatile aromatics

(1)evidences

High lipid uptake during rapid dehydration creates nutritional and sensory degradation. Reducing oil retention improves product shelf life and consumer health profiles.