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You selected inventions in category Food & Beverage

  • Oils SpreadsOils Spreads
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      DESCRIPTION
      Structured multiphase systems are adopted in different food applications such as margarine or spreadable fats. Regarding water-in-oil emulsions, oil phase structuration is the most common technique used to increase their hardness in order to produce ‘‘solid fats’’. The typical method, currently employed in food processing industries in order to structure the oil phase, is the partial hydrogenation of vegetable oils that may imply the movement of double bonds in their positions on the fatty acid carbon chain, producing trans-fatty acids (TFAs), which have numerous negative health effects on consumers’ health. These new legislative requirements and scientific results are forcing the food industry to find alternative ways to produce structured oil phases. The present patent uses organogelator molecules in order to produce a gelled oil phase in W/O emulsions having rheological properties similar to commercial solid fats. In order to produce structured fats that could be considered ‘‘healthy’’, the main ingredients of these innovative emulsions are vegetable oils like olive oil, a typical element in the Mediterranean diet. The production process includes an oil phase blending tank with a system delaying olive oil oxidation reactions.

      ADVANTAGES
      The invention is an useful prototype in order to produce a trans-free and healthy spreadable fat that can be used as a ready-to-use product for market or as an intermediate fat for pasties or baked goods. Moreover, the production process leads to the preparation of a spreadable olive oil with a low oxidation products content, improving the organoleptic properties of the final product. The disadvantage is the discontinuity of the process, that could be converted in a continuous one in the future with a further research development.

      APPLICATION
      The invention can be mainly applied in food industry as a ready-to-use product or as one of the main ingredients for pastries production or other applications. In the future, it will be also possible to apply the invention in the cosmetic industry field.

      INTELLECTUAL PROPERTY STATUS
      Priority Patent application.

      STAGE OF DEVELOPMENT
      Prototype (pre-product testing)

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    • NATURAL MOLECULES EXTRACTED FROM BERGAMOT TISSUES EXTRACTIONNATURAL MOLECULES EXTRACTED FROM BERGAMOT TISSUES...
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        Description

        DESCRIPTION
        The present innovation regards the description, extraction and pharmaceutical use of a natural compound present in Citrus fruit, in particular in Bergamot. It has a flavonoidic structure linked to hydroxymethyl glutaric acid. The statin-like structure allows its potential use as anticholesterol active principle.

        ADVANTAGES
        The extraction of the statin-like drug may be obtained from very abundant natural products, by green processes, thus avoiding chemical synthesis.
        The commercial available statins produce side-effects on the patients. The natural potential drug, besides the proved anticholesterolemic effect, releases a flavonoidic moiety of known antioxidant properties The natural compound is extracted from the pulp of citrus fruit like bergamot that in most cases is a waste product of the perfumery industries related to essential oil. The natural statin-like drug claimed in this patent application, is directly available from citrus fruits. The commercially available statins require a multi-step synthetic procedures, thus the use of chemical reagents, solvents, waste delivering problems, etc., which inevitably rises the production costs. The new proposed statin-like drug is a natural product, already experienced in local folk medicine without any apparent drawback, therefore it is expected to meet the consumers needs.

        APPLICATION
        Replacing anti-cholesterol synthetic drugs with natural products having similar benefit. The technology may have Pharmaceutical and nutraceuticals applications.

        INNOVATIONS FEATURES
        It is the first natural statin-like active principle that could be used in cholesterol related diseases.

        STAGE OF DEVELOPMENT
        Reduction to Practice/Prototype (in vivo experiments)

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      • ESSENTIAL OIL AND AROMATIC WATER EXTRACTION PROCESS FROM VEGETABLE MATRICESESSENTIAL OIL AND AROMATIC WATER EXTRACTION...
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          Description

          DESCRIPTION
          It is a solvent free extraction process of aromatic waters and essential oils from vegetable matrices. The vegetables are homogenized in the presence of a salt and warmed under vacuum at a temperature higher than water boiling point. The produced steam, deriving exclusively from the water contained in the vegetables, is condensed by decreasing the temperature. At the end of the process aromatic waters and essential oils are recovered.

          APPLICATION
          Cosmetic and food sectors.

          ADVANTAGES
          Simplicity of the process and purity of the obtained products.

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        • METHOD FOR MEASURING THE CHIRO-OPTICAL PROPERTIESMETHOD FOR MEASURING THE CHIRO-OPTICAL PROPERTIES
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            Description

            DESCRIPTION
            The current invention provides a new approach for Circularly Polarized Luminescence (CPL) and Vibrational Optical Activity (VOA), Raman Optical Activity (ROA) spectroscopy that simplify the apparatus design, reduces the artefacts and enables simultaneous detection of the left and right circular component of the light out coming from the sample. The above-mentioned grating generates only the fields diffracted to the first order, whose amplitudes are proportional to the right and left circular components of the light beam impinging onto the grating. The method of the present invention demonstrates that, by using these characteristics of the grating, the chiroptical properties of a medium can be easily determined by sending the light beam coming from the sample to be analysed, onto the grating, and measuring the intensity of the beams diffracted by the grating.

            APPLICATION
            -The method is based on the use of a single element, other optical elements (polarizer, mirrors, wave plates, etc.) are not required, implying a reduction of the light losses and artefacts;
            -The method enables simultaneous measurements of the left and right circular components of the light at the exit of the sample.
            -The dispersion properties of the grating allow measurements in real time to be taken, in fact the signal at every wavelength diffracted at different angles can be detected in parallel by a photodiodes array or a CCD;
            -Monochromator and phase sensitive detector are not necessary;
            -Moving or time-modulated elements are not present;
            -Decrease of the production costs because it does not require optical and/or electro-optical elements as the standard systems do;
            -Performances enhancement, real time measurements due to the absence of moving elements, extremely simplified calibration procedures of the system;
            -Real time measurement implies the possibility to investigate dynamic processes;
            -The device can be integrated into multifunctional apparatus and is able for “in situ” measurements.

            ADVANTAGES
            It is a powerful spectroscopic method to probe of the structure and behaviour of biomolecules in aqueous solutions, including peptides, proteins, carbohydrates, nucleic acids and viruses.

            STAGE OF DEVELOPMENT
            Proof of Concept.

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          • METHOD AND DEVICE FOR MEASURING CIRCULAR DICHROISM IN REAL TIMEMETHOD AND DEVICE FOR MEASURING CIRCULAR...
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              Description

              DESCRIPTION
              The present invention relates to a method and a device to measure the circular dichroism exploiting a diffraction grating with proper polarization properties.
              The grating generates first orders diffraction beams whose amplitudes are proportional to the left and right circular components of the incident light beam. We demonstrate that, exploiting this feature of the grating, the circular dichroism of any system can be easily evaluated measuring only the intensities of the first order diffracted beams, just locating the grating after the investigated system.

              APPLICATION
              Pharmaceutical, biological , cosmetic , food and environmental sector.

              ADVANTAGES
              -The method is based on the use of a single element, no other optical elements (prisms, mirrors, waveplates etc.) are required, implying low losses and reducing artefacts;
              -No monochromator and phase sensitive detectors are required;
              -No moving or modulated elements are present;
              -No detection of the light beam intensity before the sample is needed since, exploiting the particular diffraction properties of the grating, the analysis is performed on the transmitted (diffracted) light beams;
              -White linear polarized or rotating linear polarized or depolarized light can be used,
              -The dispersive properties of the grating allow to perform real time measurements, since the signal at any wavelength is diffracted at different angles from the grating and can be revealed in parallel by a photodiode array or a CCD;
              -The previous described properties allows to investigate dynamical processes;
              -Complex and repetitive calibration procedure are not required;
              -Small size , the device can be used for “in situ” measurements and integrated into in-line instruments;
              -Compact device allow to made a portable version of the instrument;
              -Reduction of the production costs.

              STAGE OF DEVELOPMENT
              Working prototype.

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            • Whipped Cream FlavorerWhipped Cream Flavorer
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                Description

                The whipped cream flavorer is attached to a whipped cream can to add user selected flavoring to the whipped cream when it is dispensed. The flavoring can be in the form of any liquid including flavored syrups or alcohol such as irish creams or coffee flavored liquers.

                The device is simple and is comprised of a holding canister adapted to be attached to a pressurized whipped cream can; an end cap attached to one end of the holding canister; a delivery tube inside the holding canister, the delivery tube adapted to receive whipped cream from the whipped cream can and deliver the whipped cream through an exit hole in the end cap at a second end; a hole in the delivery tube allowing whipped cream to flow into the holding canister; and a valve at the second end of the delivery tube. The flavoring is mixed with the whipped cream in the holding canister before it is dispensed.

                Whipped cream is often used in desserts, alcoholic drinks, non-alcoholic drinks, and the like. Canned whipped cream is a convenient way to store and deliver whipped cream. If a user wishes to add a flavoring to their whipped cream, they must dispense the whipped cream first, add the flavoring, mix the flavoring into the whipped cream, and then dispense the flavored whipped cream.

                With flavored whipped creams, if the user wishes a different flavor, they must purchase another can of whipped cream. If a user wishes to try different whipped cream flavors, they must have a different can for each flavor.

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              • Multi Condiment Dispensing BottleMulti Condiment Dispensing Bottle
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                  The description of the idea/invention is a "Multi-Condiment dispensing bottle". The bottle would be a squeezable plastic condiment dispensing bottle. The bottle would be able to hold two condiments inside at one time. Such condiments are ketchup/mustard, rellish/barbecue sauce, salad dressing, mayonnaise, jelly, syrup, and more. The bottle itself would be 20 oz or more. It will have a semi circular shape to it and a rectangular bottom. The bottle will be divided in half or have a divider in the middle in order to separate the two condiments inside. The cap of the bottle would be either circular or square depending on the manufacturer standards. The cap will have two dispensing holes. Being able to open one side of the cap at a time in order to dispense each condiment at a time. It will also have an option to have both sides of the cap to open at one time in order to dispense both condiments at one time. The bottle will be able to stand on its cap as far as being designed that way according to manufaturing standards. The bottle itself will have an option of being redesigned in order to meet manufacturing standards. This product will be used in the food industry. Such as restuarants, household kitchens, barbecuing, camping, etc. This products will be able to save the customer time, space, and money. It will also give the customer an option to purchase more than one condiment to their desire at a better value. At this time the bottle is 'patent-pending'. It is currently being presented to Kraft, Heinz, Hellman's, Smuckers, Hunt's, Hersheys, and French's.
                  Thank you for your consideration and we look forward to doing business with you in the near future.

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                • Stand-A-CoverStand-A-Cover
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                    Description

                    The serving dish is designed to stand the cover in a slot built into the base. There's never a need to place the cover down on a stove top, bbq grill, counter, tailgate, or ground! The patented design of this serving dish will revolutionize the problem of what to do with the cover while catering, barbecuing during cookouts, camping, or tailgating, or while traveling in a RV.

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