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Technology or material to protect biological antioxidants (used in food products) from oxidation through extrusion, drying process and shelf storage (10 BE 0213 3I8A)
A multinational active in the consumer goods sector looks for technologies or materials to protect biological antioxidants in food products (such as beta-carotene and lutein) from oxidation through extrusion, drying process and shelf storage, as well as from heat, oxygen, light and mineral interactions. Offered solutions must be edible and bio-available. The company is open to various types of partnerships.
Country: Belgium
Type: REQUEST
Date: 21.07.2011
Carotenoids such as beta-carotene and lutein are added to commercially marketed food products to make immune or other health related claims. However, these antioxidants require over-formulation in order to survive heat during process and achieve the desired shelf life length of the product.
This multinational is interested in identifying possible technologies/materials which:
- Protect biological antioxidants such as beta-carotene and lutein from heat, oxygen, light, and mineral interactions;
- Protect antioxidants against oxidation through the extrusion and drying proces;
- Protect antioxidants against oxidation through shelf strorage.
It is known that commercially-available hydrogenated fat encapsulation does not survive the extrusion process. It is also known that the cross linking process of encapsulation has a limited effect in protecting carotenoids through an extrusion process but is better than typical hydrogenated fat encapsulation.
One approach would be to use encapsulation technologies with ingredient(s) capable of withstanding extrusion and drying conditions of up to (< 150°C), high moisture (< 25%) and pressure (< 400 psig).
Another approach would be to use an encapsulation technology that protects the antioxidants of interest when externally applied to a matrix (requires protection from oxygen, moisture, catalyst interaction and heat (< 50ºC)).
In terms of intellectual Property position, the company prefers a patented technology but this is not compulsory.
The company is open to various types of partnerships depending on the state of development and intellectual property position of the offered solution.
Technical Specifications / Specific technical requirements:
Any offered solution must be edible and bio-available and meet the following requirements:.
- at least 90% survivability through extrusion and drying process
- at least 90% survivability through shelf life, i.e. 16 months post production
Intellectual Property Requirements:
Patent protection is preferred but not required.
Degree of development:
Patents/Rights:
Requested Cooperation: License Agreement, Engineering, Technical consultancy, Quality control, Joint further development, Testing of new applications, Adaptation to specific needs, Joint Venture Agreement, Transfer of knowledge in new raw materials
- Type of partner sought: SME or large enterprise, academia, private research centre.
- Specific area of activity of the partner: antioxidants for food products.
- Task to be performed by the partner sought: provide the company with the requested solution.
Type of Organisation:
Status: NEW
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