20 Lake Dr., East Windsor, NJ 08520, www.sabinsa.com
LactoSpore, Sabinsa’s trade name for the probiotic Bacillus coagulans (formerly known as Lactobacillus sporogenes), is standardized to 6–15 billion spores per gram and resistant to most chemical and physical conditions (heat and acid) because of its spore-forming nature. LactoSpore will not lose potency due to manufacturing, shipping or storage and does not require refrigeration as it is room-temperature stable. Within a few hours of ingesting LactoSpore, the probiotic germinates and proliferates inside the GI tract while withstanding the harsh, acidic environment of the stomach. LactoSpore is self-affirmed Generally Recognized as Safe (GRAS) by an independent panel of experts. LactoSpore produces only L (+) lactic acid, which is completely and efficiently metabolized to glycogen while other probiotics may produce D (-) lactic acid. D (-) lactic acid is metabolized slowly, which is problematic because excess amounts can cause metabolic acidosis and may even be toxic to the brain, according to the company.
For over 20 years, Sabinsa has produced more than 100 different standardized botanical extracts, all certified Kosher and Halal. “Because Lactospore’s shelf stability makes it relatively easy for inclusion in foods, we expect rapid growth in the functional foods category,” says Sabinsa Marketing Director Shaheen Majeed.
As of September, LactoSpore can be found globally, such as in Columbia’s Perman sliced bread. Perman Pan Tajado is the first non-dairy food product to use the company’s probiotic. Recently, Wellspring Industry, Inc. chose LactoSpore as the beneficial probiotic ingredient in its branded Tutti Frutti Frozen Yogurt, the world’s top-selling self-serve frozen yogurt brand, according to the company.
Published in WholeFoods Magazine, December 2012