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Sustituto de grasa enriquecido con omega 3 y antioxidantes naturales

Resumen

Tipo:
Oferta Tecnológica
Referencia:
TOES20161219001
Publicado:
05/06/2017
Caducidad:
05/06/2018
Resumen:
Un equipo de investigación español ha desarrollado un aceite gelificado que se emplea como sustituto de grasa en carne y derivados. Esta nueva emulsión es capaz de modificar el perfil lipídico de productos cárnicos mediante la incorporación de aceites enriquecidos con ácidos grasos insaturados y extractos ricos en antioxidantes naturales. De esta forma se obtienen ingredientes alimenticios más saludables. El equipo de investigación busca centros tecnológicos del sector agroalimentario, especialmente de la industria cárnica, interesados en establecer acuerdos de cooperación en materia de investigación.

Details

Tittle:
Fat replacer formulation enriched in Omega 3 and natural antioxidants.
Summary:
A Spanish research team has developed a gelled oil that can be used as a fat replacement in meat and derivatives. This new emulsion is able to modify the lipid profile of meat products by the incorporation of oils enriched with unsaturated fatty acids and extracts rich in natual antioxidants. The result will be food ingredients being more healthy. They are looking partners interested in this research for research cooperation agreements.
Description:
A gelled oil in water emulsion that keeps the healthy properties of unsaturated vegetable fats, with the texture of animal fats. Applicable as fat replacer, allows a healthier composition and lipid profile without decreasing the food quality and eating pleasure. It is a suitable lipophilic delivery system for Omega-3 polyunsaturated fatty acids compounds-allowing the vehiculization of functional ingredients.It can be stabilized with natural antioxidants.
-Fat content: 4 to 40%
-Energy value: 40 to 400 kcal/100g.
-Ratio omega 6/3: 0.4
-Neutral in smell and taste.

They have an extensive experience in both Nutrition and Pharmaceutical Research and a multidisciplinary platform that covers the entire process necessary for the development of nutraceuticals/functional foods and or the scientific support for health claim dossiers.

They are looking for technology centres working with the agro-food sector (mainly meat industry) for research cooperation agreements.
Advantages and Innovations:
- This gel can replace to 100% of the animal fats
- Better nutritional values than the traditional fat and lower calorie
- It can be a vehicle to add other kind of potentially functional ingredients
- This gel allows the new products to include nutritional and health declarations in its labelling
Stage of Development:
Available for demonstration
IPs:
Exclusive rights

Partner sought

Type and Role of Partner Sought:
- Technology centres working or researching in the agro-food sector and interested in co-development of research projects making use of the new technology.

Client

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

Keywords

Technology Keywords:
08001002 Aditivos / ingredientes alimentarios / alimentos funcionales
08003 Micro y nanotecnologías relacionadas con la alimentación