Novel emulsifier for food industry without organic solvents and detergents


Phospholipids influence the interfacial surface tension between water and oil so can be used by the food industry for emulsifying, dispersing, instantising and similar tasks Phospholipids can be substituted for egg yolk as emulsifier in “all natural” products – lower cost, do not cause allergies, may improve taste, do not introduce bacteria Can also be used in pharmaceuticals Our Innovation

An enzyme, such as a phospholipase, is dissolved in an aqueous medium containing a liposomal suspension of the lipid and a hydroxyl-containing reagent which may be water, an alcohol or an alcohol derivative. Silica gel is added to the medium. For some enzymes, a divalent metal cation is also required for the reaction. Key Features

Uses a water/solid particle interface Results in high conversions Eliminates the need for organic solvents, detergents, or surfactants – more acceptable to consumers Provides solution to rising consumer demands for low-fat foods Development Milestones Seeking partners for commercialization or technology transfer The Opportunity

Synthetic emulsifiers represent about 75 per cent of the market in terms of volume and 72 per cent in revenue terms. The market share of Lecithin, the primary natural emulsifier, is slowly increasing in recent years due to customer preference for natural products. Trend towards reducing the fat content in food products is contributing to growth in the emulsifiers market

US 6,924,130

Type of Offer: Licensing

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