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Método de producción de bebidas fermentadas a partir de suero ácido

Resumen

Tipo:
Oferta Tecnológica
Referencia:
TOPL20170103001
Publicado:
16/01/2017
Caducidad:
16/01/2018
Resumen:
Un científico polaco especializado en tecnologías alimentarias ofrece un método de producción de bebidas fermentadas. Gracias al suero ácido empleado en el proceso, se obtienen bebidas saludables y muy nutritivas (ricas en calcio). La tecnología es especialmente interesante en la industria de productos lácteos. El científico también ha identificado cultivos bacterianos que pueden añadirse a productos alimenticios con el fin de ofrecer propiedades favorables para la salud y obtener alimentos funcionales. Se buscan socios con el fin de establecer acuerdos de comercialización con asistencia técnica y licencia.

Details

Tittle:
Method of fermented beverages production from acid whey is offered under commercial agreement with technical assistance
Summary:
A Polish scientist specialised in food technologies is offering a method of fermented beverages production. Thanks to the acid whey used in the process, the drinks are healthy and highly nutritious. The technology should be of particular interest to the dairy industry. Cooperation in a form of commercial or license agreement is offered.
Description:
A scientist from university in North West Poland specialised in food technologies has developed a method of fermented beverages production from acid whey.

Whey is one of the main by-products of cheese manufacturing - 55% of milk dry matter components end up in it, including 100% of lactose, 20% of milk proteins and most of the minerals. It is a greenish-yellow liquid with a characteristic sour, slightly salty flavour. Whey used to be a waste product with hardly any value, that had to be disposed due to environmental hazards it generated. Technological developments have, to same extent, change it - sweet whey (that is whey produced during rennet cheeses manufacturing process, its pH is above 5.6) has found some market applications (e.g. in form of whey cheeses such as ricotta).

The scientist has found and is offering a commercial use for acid whey, that is whey of pH below 5.1 remained from production of cottage cheeses. By combining it with milk in specific ratio, temperature and for defined period of time, fermented beverages can be produced. Drinks obtained using this method are highly nutritious and beneficial for health (e.g. they are calcium-rich). Furthermore, the scientist has identified bacterial cultures that can be added to the products and enhance their pro-health characteristic, what would render them a functional food. Fruit additives also can be mixed in to improve visual appeal and flavour of the beverages (although preliminary product testing showed that consumers consider flavour of the basic beverages as ´good´).

Cooperation in a form of commercial agreement with technical assistance or license agreement is offered. The scientist is looking for industry partners, preferably from dairy industry, interested in implementing the technology and its further development.
Advantages and Innovations:
Technology will allow to effectively manage and fully utilise resources of the dairy companies. By introducing it, the by-product of cottage cheese manufacturing (acid whey) that so far had to be disposed or further processed, can be used to make the new products (fermented beverages) and create a new stream of revenue.
Stage of Development:
Under development/lab tested
IPs:
Copyright

Partner sought

Type and Role of Partner Sought:
Both, commercial agreement with technical assistance and license agreement:
· Type of Partner Sought:dairy industry;
· Role of Partner Sought: Partner is expected to introduce the offered method of fermented beverages production from acid whey into its production process.

Client

Type and Size of Client:
University
Already Engaged in Trans-National Cooperation:
No
Languages Spoken:
English
Polish

Keywords

Technology Keywords:
08001002 Aditivos / ingredientes alimentarios / alimentos funcionales
08001001 Tecnologías para bebidas