Hydrolyzed proteins are proteins that underwent the process of hydrolysis. In general, whole proteins are rather big molecules that cannot be assimilated by the body without intermediate steps. The complex protein molecules must be split into smaller fractions to become usable in form of free amino acids or dipeptides and tripeptides. The reduction to amino…

Levulinic acid is a biochemical compound of the group of the oxocarboxylic acids. Synonyms are 4-oxopentanoic acid or 4-oxovaleric acid. The substance which is receiving growing attention, probably, for the first time, intentionally was produced and classified in 1869. A chemical process frequently used to produce the substance is the hydrolysis of cellulose. Levulinic acid…

The prevailing trend these days is towards minimalism. It captures all spheres of life. It is a certain way of life deliberately going without superfluous junk and luxury and not bowing to the ubiquitous pressure to consume.  Persons who decide in favor of minimalism experience feelings of greater freedom, happiness and serenity. One basis of…

On October 29, 2010, an international environmental agreement was concluded in the Japanese port Nagoya.  The aim of the protocol of the 10thconference of the parties to the UN Convention on Biological Diversity has been the implementation of the objectives of the UN Convention on Biological Diversity of 1993. The EU and 50 other states…

The annual event brings together leading cosmetics companies and their suppliers. CosmeticBusiness 2019CosmeticBusiness 2019 in Munich is a great opportunity to share experience, develop new ideas, cultivate relations or establish new contacts. Already five months prior to the start of the trade fair and despite the expansion of the exhibition area, the CosmeticBusiness has been…

The quince originally is from West Asia. Today, it is cultivated also in Europe, although, unfortunately, it is of minor importance to us.  The sorts grown in our regions are not suited for raw consumption; the fruits are very hard and rather bitter due to the tannin content. The ancient Greek knew that and used…

Fermentation in biotechnology describes the deliberate (intentional) enzymatic or microbial transformation of organic substances. The process is triggered by the addition of enzymes (ferments) or fungi, bacteria or other biological cell cultures. The specific, natural microorganisms are capable of producing essential nutrients the chemical production of which is difficult or even impossible.  The process runs…

Turmeric belongs to the ginger family, Zingiberaceae. The spice plant has its origin in South Asia. Today it is cultivated mainly in the South American tropics, China, Indonesia, and the Indian subcontinent.  It is also known as curcuma or Indian saffron. Turmeric or turmeric  extract has plaid a key role in the traditional Chinese medicine…

Paracress extract is obtained from Acmella oleracea, an annual herbaceous plant of the family Asteraceae. In the English language it is called „toothache plant“ because of its pain-relieving active agent spilanthol. The frost-sensitive species probably is native to Peru. Its numerous leaves are simply structured, with a slightly notched edge. The inflorescence is basket-shaped. In…

The pharmacological term bioavailability refers to a measurement tool that describes the degree and the rate at which an active substance is resorbed by the body and made available to the organism. The bioavailability is indicated in percent, the best possible percentage being 100. This maximum, however, generally, is achieved only by intravenous application of…