Valensa Technology Doubles Shelf Life of Astaxanthin

EUSTIS, Fla. Valensa International completed a seven-year shelf-life study on its Zanthin® natural astaxanthin, produced using a new technology to increase the stability and shelf life of the antioxidant compound; use of the O2B® Peroxidation Blocker stabilization technology increased the shelf life of the ultra high-pressure supercritical CO2 extract of Haematococcus pluvialis to a minimum of four years. According to the company, which has raised its stability recommendation for Zanthin astaxanthin oleoresin to four years at 20 degrees Celsius, the greater stability profile of the extract will allow formulators to decrease overages to 5 percentcompared to an industry standard of 10 percent for astaxanthinwhile retaining product efficacy during storage.

Rudi E. Moerck, Valensas president and CEO, Valensa International, said the company has invested considerable resources in ensuring the stability and quality of its ingredients. At Valensa, we have developed a considerable body of expertise in addressing the stability of our extracted products, continually developing new extraction methodologies and developing customized stabilization packages that are natural and protect our products and the people who use them, he said. The data in our just concluded study are a confirmation of why our customers put their trust in Zanthin natural astaxanthin Essentially, we have been able to eliminate stability concerns and create a new level of astaxanthin shelf-life for our customers.