Enhanced Surface Area and Porosity in Alginate Gels


After electrification and freeze-drying, alginate gels produced moieties (cellular solids) that exhibit major increases in surface area and porosity. The process results in structural changes to the gel that can be exploited for both decorative purposes – the gel can be formed into edible, flower-shaped decorations for cakes – as well as pharmaceutical purposes. The resulting gels are able to hold larger volumes of active ingredients for the food, agriculture, or pharmaceutical industries and can be used where there is a need for the release of ingredients into different types of mediums. Our Innovation

Hydrocolloid gels subjected to electrification followed by freeze drying undergo shrinkage and changes in shape. The resulting cellular solids have greater surface area and larger pore size. Key Features

Can be used to change the texture of dried gels, making them more or less crunchy Freeze-dried hydrocolloid gels may be used as carriers for food snacks, non-food matrices and biotechnological operations. May be used to enhance pigment (e.g. betanin) release from a dried alginate specimen Development Milestones

The method is available for commercialization in the food, agriculture or pharmaceutical industries. The Opportunity

Alginates are used in advanced wound care dressings Alginates are widely used in the food industry, for instance in the area of restructured products such as fruits and meats or as a stabiliser for the ice cream industry. Alginate gels are used in the immobilization of whole cells for the production of extracellular enzymes in the leather industry. Alginates are used as scaffolds for tissue engineering (excellent biocompatibility, etc.)

Type of Offer: Licensing

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