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Polvo de aceite de oliva virgen extra microencapsulado

Resumen

Tipo:
Oferta Tecnológica
Referencia:
TOTR20170509001
Publicado:
24/05/2017
Caducidad:
24/05/2018
Resumen:
Un grupo de investigación de una universidad turca especializado en tecnologías de los alimentos ha desarrollado un nuevo proceso para encapsular aceite de oliva virgen extra y producir polvo de aceite de oliva. El polvo de aceite de oliva ofrece una alta eficiencia de microencapsulación y estabilidad a la oxidación y se emplea como ingrediente en aderezos, sopas, salsas en polvo, mezclas para elaborar pasteles y galletas, salsas para ensaladas y pasta. La universidad busca socios industriales en el sector de alimentos en polvo o ingredientes alimenticios con el fin de establecer acuerdos de licencia.


Details

Tittle:
Microencapsulated extra virgin olive oil powder
Summary:
A group of researchers specialized in food related technologies and functional food from a reputable Turkish university, has invented a novelty process encapsulating extra virgin olive oil into olive oil powder.
The present invention is a microencapsulated virgin olive oil powder that can be used as an ingredient in the powder food industry. Researchers are interested in finding industrial partners who see this as a new opportunity and are interested in signing licence agreements.
Description:
Researchers from a Turkish university specialized in formulating food ingredients, has developed a new method and produced microencapsulated extra virgin olive oil in powder form to be used as an ingredient. The method is new and patents are granted.

The present invention is a microencapsulated virgin olive oil powder that can be used in prepared foods within food industry. Microencapsulated virgin olive oil powder can be used as an ingredient for several ready to cook meal.

Extra virgin olive oil powder can be used in all powder food products either as an ingredient or stand alone. Patent for this novelty technology has been granted nationwide. Researchers are interested in licensing this technology to industrial partners who are manufacturers of food ingredients in powder form. Ideal partners are expected to contribute in scale-up operations and further manufacturing leading to final product is sought.

Moreover, it is also expected that by licensing this technology, the ideal partner would have the opportunity to offer a new product with extended shelf life with the same quality in conventional liquid form.

The desired form of cooperation is licensing agreement. It is expected that an industrial partner producing powder food or food ingredients would be interested. The licensee should already be operational in the market and it is expected that after licensing the mentioned methodology, first scale-up study will be performed and serial production would be possible.
Advantages and Innovations:
This invention has been revealed an innovative product for the food companies. Converting the virgin olive oil into powder form increased the usage space, added value and increasing the shelf life.

Virgin olive oil supplied to the dryer in the process of microencapsulation, the solids content of the emulsion is 40%. High dry matter content has greatly reducing effect on the dryer operating cost.

The invention allows olive oil usage into places where is not possible. When converting the liquid form of virgin olive oil in to the powder form, microencapsulation technology used to convert into powder form, unlikely impregnation process on the carrier material.

Microencapsulated virgin olive oil powder with high microencapsulation efficiency and oxidation stability can be used as an ingredient in seasonings, dry soup mixtures, powdered sauce mix, cake and cookie mixtures, salad dressings and pastas.
Stage of Development:
Prototype available for demonstration
IPs:
Patents granted
CommeR Statunts Regarding IPR Status:
Patents granted nationwide.

Partner sought

Type and Role of Partner Sought:
Type of Partner: Industry SME manufacturing and packaging powder food, food ingredients or functional food.

Role of Partner: Ideal manufacturing partner is expected to license this method and will contribute in scaling-up and market research operations. Later, it is expected that the partner will produce extra virgin olive oil in powder form and market this product to end user.

Client

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

Keywords

Technology Keywords:
08001002 Aditivos / ingredientes alimentarios / alimentos funcionales
08001004 Procesado de alimentos
08001005 Tecnología de alimentos