Con esta herramienta te facilitamos un acceso a todas las ofertas y demandas de tecnología europeas y a búsquedas de socios para participar en propuestas europeas de I+D publicadas en la red Enterprise Europe Network, pudiendo filtrar los resultados para facilitar las búsquedas más acordes con tus necesidades.

¿Quieres recibir estos listados de oportunidades de colaboración en tu correo de forma periódica y personalizada? Date de alta en nuestro Boletín

Para optimizar los resultados de la búsqueda, se recomienda utilizar términos en inglés.

Microemulsiones transparentes para añadir aceites esenciales a refrescos

Resumen

Tipo:
Oferta Tecnológica
Referencia:
TOIT20160126003
Publicado:
15/02/2016
Caducidad:
15/02/2017
Resumen:
Un equipo de investigación de una universidad italiana ha desarrollado una nueva tecnología para añadir ingredientes activos lipofílicos, como aromas, a soluciones acuosas (por ejemplo, refrescos) sin alterar la transparencia del producto. El uso de microemulsiones para añadir compuestos lipofílicos protectores está en la vanguardia de la investigación científica dentro del campo de tecnología de los alimentos. Las microemulsiones son un excelente sistema de transporte de compuestos lipofílicos gracias al tamaño nanométrico de las gotitas transportadas. El equipo de investigación busca socios industriales interesados en continuar con el desarrollo e industrializar la solución. El objetivo es establecer acuerdos de licencia, fabricación, investigación y cooperación técnica.

Details

Tittle:
Transparent micro-emulsions for adding essential oils to soft drinks
Summary:
A research team from an Italian university developed a new technology meeting the need for adding lipophilic active ingredients, such as aromas, to aqueous solutions (e.g. soft drinks) without altering the product´s transparency. The team is currently looking for industrial partners for further development and industrialization of the new solution: license, manufacturing agreements as well as research and technical cooperation considered.
Description:
An Italian research team specialized on Food Science developed a new solution for applying micro-emulsion technology to the food sector. The innovation concerns both the development of the formulation and the conditions under which the micro-emulsion is prepared. In particular, it uses a low-energy method known as phase inversion temperature. This method calls for the thermal treatment of the micro-emulsion under specific temperature conditions, and does not require the use of industrial homogenization facilities, making it suitable for any industrial scale.
The use of micro-emulsion as a way to add and protect lipophilic compounds is at the cutting edge of scientific research in the food technology field. Micro-emulsions are an excellent system to transport lipophilic compounds, thanks to the nanometric size of the drops that are transported. This means that the system is transparent even though it contains significant quantities of the lipid fraction dispersed in the aqueous solution.
Research carried out so far has made it possible to formulate transparent micro-emulsions containing up to 30 % of essential oils; the systems that have been developed may be considered a pre-ingredient of sorts to be used to functionalize and add aromas to soft drinks.
The reference market is the food sector, and particularly the following segments: medicinal plant derivates, ingredients for the food industry (especially aromas) and the soft drink industry. The main potential clients of the new products include manufacturers of natural extracts, and especially essential oils; these companies may be interesting in adding essential-oil micro-emulsions to the pure essential oils they already market. The new technology may also be of interest to companies producing aromas for the food industry, mineral water, and soft drinks.
The research team is looking for partner companies for further testing and developing the technology, within Research and Technical cooperation agreements, and for industrializing the solution under License and Manufacturing agreements.
Advantages and Innovations:
Lipophilic substances are normally added to aqueous solutions through the use of surfactants, which results in stable, but not transparent solutions.
The main advantage of the new technology consists in its ability to add a significant quantity of fat-soluble active ingredients to an aqueous solution without affecting its transparency. Similar aroma solutions based on essential oils do not seem to be currently available on the market.
Stage of Development:
Under development/lab tested
IPs:
Secret Know-how
CommeR Statunts Regarding IPR Status:
Patent clearance search is ongoing.

Partner sought

Type and Role of Partner Sought:
The team is currently looking for industrial partners for further testing, development and industrialization of the new solution. The potential partners include manufacturers of natural extracts interested in adding essential-oil micro-emulsions to the pure essential oils already market on the market. The new technology may also be of interest to companies producing aromas for the food industry, mineral water, and soft drinks.
Research and Technical cooperation agreements as well as License and Manufacturing agreements are available, according to the partners´ specialization and market interest.

Client

Type and Size of Client:
University
Already Engaged in Trans-National Cooperation:
Si
Languages Spoken:
English
Italian

Keywords

Technology Keywords:
08001001 Tecnologías para bebidas