Being food-safe means staying away from preservatives, not having any solvent residues in the product, protecting the microbiome and being suitable for common forms of special diets.

With our plant-based, prebiotic and well-kept system, which is free of sugar, lactose and gluten, we bring all these requirements under one roof.

THE CELLUTION® SYSTEM IS STABLE OVER LONG STORAGE PERIODS WITH THE PARTICLE SIZE REMAINING THE SAME. WE GUARANTEE A NATURAL, PURELY VEGETABLE BASIS IN FOOD QUALITY. IN ADDITION, THE CELLUTION® SYSTEM IS LACTOSE-, GLUTEN- AND GMO-FREE. PRODUCTS BASED ON THIS CAN BE CERTIFIED AS VEGAN, KOSHER OR HALAL.

OUR STARTING MATERIAL IS ODORLESS AND TASTELESS, COLORLESS AND HAS A LIMITED MASKING EFFECT COMPARED TO THE WIDESPREAD OFF-TASTES OF FAT- SOLUBLE ACTIVE INGREDIENTS. NO CHEMICAL ADDITIVES ARE USED IN OUR MICELLISATION TECHNOLOGY: NO SORBATES, NO POLYOLS, NO POLYETHYLENE GLYCOLS. ALL MATERIALS USED FOR MICELLIZATION ARE NATURAL AND CAN ALSO BE OBTAINED IN ORGANIC QUALITY IF REQUIRED.

HARDLY ANY CALORIC INPUT

MASKS UNWANTED TASTE

VEGAN / KOSHER / HALAL / GMO FREE / LACTOSE FREE / GLUTEN FREE ELIGIBLE FOR PRAISE

NO NOVEL FOOD

Novel Food Statement Dr Aykler.

PHYSICAL SYSTEM (NON LIPOSOMAL) -

no chemical bond to mediate polarity.

No solvents in the end product, no irradiation, no nanomaterial, no animal material

Stability without chemical additives & some protection against oxidation and other environmental influences.

Long shelf life (24 months).

Gentle manufacturing process: no production temperatures above 60°C.

Modular system enables complex formulations

All our MSBS can theoretically be mixed together into one product, there are no restrictions due to interactions or other properties.

In addition, other water-soluble substances/minerals can be supplemented. Easy further processing

Only needs to be mixed with water.

No special equipment necessary, normal mixer is sufficient. No temperature dependence, even in cold water with 'simple' shear forces or directly as granules.

Pasteurization also possible, but longer exposure (>10 min) to high temperature (> 60°C) should be avoided in order not to lose the optimal emulsification properties due to degradation of the proteins contained.

Transport and storage at room temperature

Savings due to unnecessary cooling/cooling chain.