Food technology (antioxidants)
What we offer:
-Functional oils and fats with high antioxidant content
Design of a process to obtain oils and fats with high antioxidant content, thanks to the inclusion of hydroxytyrosol and hydroxytyrosol fatty acid esters. The process is based on the reaction of hydroxytyrosol, adsorbed on a solid support with either vegetable or animal oil, using an enzymatic catalyst.
This method has a higher yield than others currently available.
-Lipophilic phenolics derivatives as surfactants and antioxidants
Development of compounds derived from the phenolic natural products Tyrosol and Hydroxytyrosol which have surfactant properties similar to other commercial non-ionic surfactants, and moreover, higher antioxidant capacities than many commercial antioxidants (e.g. E307, E310, E320 and E321). The antioxidant activity is particularly stable in biological media.
These compounds could be very useful to develop cosmetic, food, agrochemical, sun protection, personal care and pharmaceutical products.
What are we looking for:
Food or dietetic additive/ingredients manufacturers interested in a patent license and/or collaboration in the development of these technologies are sought.
- ] Food additives / Ingredients / Fuctional Food
- Licence Agreement
- Research and development