Some of the other resveratrol supplement manufacturers employ micronization in their preparation, but they use dry powder.

The problem with micronization with any dry powder is the static forces along with heat and moisture presence cause instability of the compound during the process and almost immediate agglomeration or re-crystallization of the now micronized particle back to a larger, lower surface area particle.

Liquids with the use of surface stabilizers or emulsifiers, coupled with a high-shear, wet-milling process, are the only effective way to micronize the resveratrol molecule. The active resveratrol is thus preserved due to lower frictional forces - lower heat, no static forces and a protection from oxidation which improves stability.