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Company

Consejo Superior de Investigaciones Científicas (CSIC)

Address
Serrano, 113
ZIP Code
28006
City
Madrid
Country
Spain


Company Profile:
The Spanish National Research Council (Consejo Superior de Investigaciones Científicas, CSIC) is the third largest public research organisation in Europe and covers all science and technology fields through its 128 own and jointly-run research centres. CSIC generates technologies and knowledge useful for the food and drink industry in the areas of safety, functional foods/drinks and ingredients, nutrition and health, biotechnology of plants and microorganisms, characterisation and quality control, production of food (including livestock and agricultural products) and ingredients, processing and preservation, bioavailability, and packaging and sensors for food and drink processes.
The Deputy Vice-Presidency for Knowledge Transfer of CSIC (VATC-CSIC) is the gateway for the industry to benefit from our research results and capacities. Thus, in 2011 we continued our collaboration with companies ranging from SMEs to big multinationals, as shown by the 70+ patent licences and 1400+ contracts signed with them the last year.
In this Alimentaria Brokerage Event, CSIC will offer companies and investors the opportunity to develop / co-develop and commercialize innovative, mostly IP-protected products and technologies. Collaborations based on patent licences (exclusive or non-exclusive) are preferred, but we are open to discuss other approaches (collaborative research, joint ventures and contract research and technical services) on a case-by-case basis.
Profiltitel

Bifidobacteria strains with reduced synthesis of acetic acid as starters for production of fermented functional foods

What we offer:
CSIC has isolated a Bifidobacteria strain with reduced synthesis of acetic and pyruvic acids (95% and 70% reduction respectively) obtained from mutagenesis from bifidobacteria subspecies mainly used in functional foods by UV light to alter the functionality of the phosphotransacetylase and / or acetate kinase-A enzymes genes and a selection phase during culture.
This strain can be used in fermentation starters to produce functional dairy foods with no risk of off-flavours or off-odours, and shall result in a higher number of more stable bifidobacteria than when these are added after fermentation. Besides, the direct addition of this strain in starter cultures avoids the need to stabilize the bifidobacteria when they are added to already fermented products.

What we are looking for:
Manufacturer of probiotic products and starters for dairy industry.
We are looking for companies interested in a patent licence agreement.

Keywords:
  • Functional Food (nutraceuticals)/ Enriches (vitamins, minerals)
  • Food Microbiology/Toxicology/Quality Control
  • Nutrition and Health


Collaboration sought:
  • Licence Agreement


Responsible

Ms Estrella Maroto

Knowledge Transfer Manager
Profiltitel

Zinc salts to improve the preservation of food

What we offer:
The technology consists on the application of zinc salts for food preservation, particularly to prevent yeast proliferation. Several problems of using sorbate and benzoate as olive preservatives are solved. These salts can delay or inhibit the growth of four yeast species commonly found in table olives without affecting beneficial lactic bacteria. They are added directly to brines and show higher effect than sorbate for 50 days, thereafter showing a similar effect.
Zinc salts delays the formation of superficial veils in the product once opened, so time to its consumption increases.
Food grade zinc salts can reduce or inhibit the growth of practically all yeast founds in table olives, without affecting beneficial yeasts.
Brine with only 0,03% zinc chloride show higher effect on yeasts than that show when using sorbate.

What we are looking for:
Olive packagers, manufacturer of food preserving compositions
We are looking for companies interested in a patent licence agreement.

Keywords:
  • Food processing and preserving
  • Manufacture of food and beverage
  • Food Technology
  • Nutrition and Health


Collaboration sought:
  • Licence Agreement


Responsible

Ms Gemma Gomez

Knowledge Transfer Manager
Profiltitel

Functional oils and fats with high antioxidant content

What we offer:
A process to obtain oils and fats with high antioxidant content, with added hydroxytyrosol and hydroxytyrosol fatty acid esters has been developed. It is applicable to vegetable and animal oils and is easier and has a higher yield than others currently available. It consists of the reaction of hydroxytyrosol, adsorbed on a solid support with either vegetable or animal oil, using an enzymatic catalyst. The functionalized oil thus obtained has free hydroxytyrosol and a mixture of hydroxytyrosol fatty acid esters. The yield as regards incorporated hydroxytyrosol is up to 85%.
This method allows easily incorporating hydroxytyrosol into oil and fats, with the advantages over most used antioxidant additives (higher antioxidant capacity and natural origin)

What we are looking for:
Manufacturer of food or dietetic additives, manufacturers of fats and oils
We are looking for companies interested in a patent licence agreement.

Keywords:
  • Manufacture of food and beverage
  • Functional Food (nutraceuticals)/ Enriches (vitamins, minerals)
  • Nutrition and Health


Collaboration sought:
  • Licence Agreement


Responsible

Ms Gemma Gomez

Knowledge Transfer Manager
Profiltitel

Antibodies to measure residual levels of the fungicide boscalid in foods

What we offer:
CSIC and the University of Valencia have generated antisera to determine the fungicide Boscalid, thus ensuring that maximum residue limits in food crops are met. The generation of the antisera is based on the use of new functionalized Boscalid derivatives developed as haptens by our researchers. Different antisera have been used in direct and indirect competitive ELISA to detect nanomolar concentrations. These are the first functionalized Boscalid derivatives, capable of acting as haptens to stimulate the production of antibodies against this fungicide. The same approach has been applied to other phytochemicals
The immunoassays are faster than chromatographic and spectrometric methods, particularly for the analysis of complex samples (e.g. fruit homogenates or meat extracts)
The immunoassays are readily presented as portable devices, i.e. ELISA kits or immunoreactive strips.

What we are looking for:
Manufacturers of kits, analytical services aimed at determining Maximum residue limits.
We are looking for companies interested in a patent licence agreement.

Keywords:
  • Food processing and preserving
  • Food Technology
  • Detection and Analysis methods
  • Food Microbiology/Toxicology/Quality Control
  • Safe production methods


Collaboration sought:
  • Licence Agreement


Responsible

Ms Gemma Gomez

Knowledge Transfer Manager
Profiltitel

Khaki derivatives that allow its consumption along the year

What we offer:
CSIC has developed a process to obtain products derived from khaki (juice, nectar, jam or puree) that avoids gelification, browning and astringency that suffers this fruit when industrialized. The purée obtained crushing the fruit undergoes an enzymatic incubation using carbohydrases, avoiding gel formation. Moreover, the pulp is acidified to reduce browning and microbial growth. Water-soluble proteins are added to avoid astringency. The final product can be commercialized during all year, even in non-producer countries. The product is beneficial for health as it contains soluble fiber and antiradical compounds, that stop cellular aging. Cull fruit is used (small sized fruits, fruits with defects in the skin, etc), as well as agricultural surpluses. Available during all year without losing its properties. The market can be extended to non-producing countries.

What we are looking for:
Manufacturer of juices or canned fruit
We are looking for companies interested in a patent licence agreement.

Keywords:
  • Food processing and preserving
  • Manufacture of food and beverage
  • Drink Technology
  • Food Technology
  • Nutrition and Health


Collaboration sought:
  • Licence Agreement


Responsible

Ms Gemma Gomez

Knowledge Transfer Manager
Profiltitel

Prediction of the shelf life in foods with high level of polyunsaturated fatty acids (PUFAs).

What we offer:
CSIC has developed a method to predict the shelf life of food with high levels (>0.25%) of polyunsaturated fatty acids, such as (fresh or frozen) oily or semi-oily fish, by assessing their susceptibility to lipid oxidation. This method is more reliable than traditional ones based on microbiological parameters that are actually non-predictive methods and are unsuitable for frozen food. Besides, the method is executable as software.
The method is applicable to optimizing the level of antioxidants to be added in order to achieve a given shelf-life and its validity has been tested on chilled horse mackerel (scad), with and without added antioxidants from different catches along two years.

What we are looking for:
Food Preserve Equipment Manufacturers
We are looking for companies interested in a patent licence agreement.

Keywords:
  • Fishing and aquaculture
  • Manufacture of machinery for food and beverage
  • Fish/Fisheries/Fishing Technology
  • Food Microbiology/Toxicology/Quality Control
  • Safe production methods
  • Tracability of food


Collaboration sought:
  • Licence Agreement


Responsible

Ms Estrella Maroto

Knowledge Transfer Manager
Profiltitel

Peptide from Lactobacillus with immunomodulatory and anti-inflammatory properties for therapeutic uses or functional food production

What we offer:
CSIC and the Imperial College London have identified and synthesized, by cloning in Lactococcus lactis, a 30 kDa peptide that promotes and inhibites in intestinal dendritic cells and in T- lymphocytes the synthesis of anti- and pro-inflammatory interleukins, respectively. Therefore, the peptide, derived from a protein secreted by Lactobacillus plantarum, can be used to treat Chron disease, ulcerative colitis, pouchitis and celiac disease.
It comes from probiotic bacteria in contrast to others ST peptides isolated from E. Coli. Furthermore it has been synthesized in soluble form by using prokaryotic expression systems and it is easily included in functional foods containing Lactobacillus plantarum (a bacteria already used in probiotic foods currently marketed).

What we are looking for:
Industrial companies involved in food, pharmaceutical and biotech sectors which manufacture probiotic products or therapeutic drugs for therapeutic uses.

Keywords:
  • Functional Food (nutraceuticals)/ Enriches (vitamins, minerals)
  • Food Microbiology/Toxicology/Quality Control
  • Nutrition and Health


Collaboration sought:
  • Licence Agreement


Responsible

Ms Estrella Maroto

Knowledge Transfer Manager
Profiltitel

Synthesis of phytosterol esters useful in cholesterol reduction, by fungal enzymes

What we offer:
CSIC has developed a procedure to obtain phytosterol esters, useful in the reduction of cholesterol blood levels, by a fungal sterol esterase enzyme from Ophiostoma piceae. This sterol esterase catalyzes direct acylations of phytosterol and their saturated derivatives (phytostanols) with lauric acid as acyl donor.The enzyme can be produced in heterologous expression systems and its recombinant form has the same advantages as the native enzyme. Besides it allows higher yields for direct acylation of phytosterols and phytostanols than others commercial enzymes (up to 90%), in organic solvents or aqueous media, at an optimum temperature of 28ºC (40ºC for other enzymes) and using crude enzyme extracts which can be used without further purification, and freeze-dried without any prior process of stabilization with additives and / or immobilization process, being very stable.
This procedure may be implemented at a lower temperature range, in a shorter time and using smaller amounts of enzyme than with procedures using commercial enzymes available in the market.

What we are looking for:
Nutraceutical, Food industry and dairy companies interested in licensing the technology are sought for.

Keywords:
  • Functional Food (nutraceuticals)/ Enriches (vitamins, minerals)
  • Nutrition and Health
  • Enzymology/Protein Engineering/Fermentation


Collaboration sought:
  • Licence Agreement


Responsible

Ms Estrella Maroto

Knowledge Transfer Manager
Profiltitel

Vaccine against African swine fever virus

What we offer:
CSIC and the Institute for Animal Health (UK) have generated African swine fever (ASF) vaccines producing higher survival rate in infected swine. They are modified ASF virus with no expression of specific genes to prevent pathogenic reversion, and expressing a particular envelope protein only if a chemical inducer is present. They are infective and produce empty viral particles inducing the immune response.
These are based on recombinant virus from the BA71 pathogenic strain, modified to express a protein involved in the formation of the viral envelope only in the presence a chemical inducer (IPTG).
- There is no vaccine against African swine fever.
- Vaccination with the recombinant viruses mimics a normal infection being all viral proteins synthesized (except those whose expression is blocked), thus inducing the immune response
- These vaccines are safer than those from attenuated strains.

What we are looking for:
Veterinary or biotech companies to develop the vaccine under a patent licence are sought for.

Keywords:
  • Crop and animal production
  • Safe production methods
  • Nutrition and Health
  • Enzymology/Protein Engineering/Fermentation


Collaboration sought:
  • Licence Agreement


Responsible

Ms Estrella Maroto

Knowledge Transfer Manager
Profiltitel

Healthy meat products enriched with algae

What we offer:
CSIC has developed a procedure to obtain healthier meat products, based on the inclusion of algae in their composition. These products are low in fat since this is mostly removed during the initial elaboration steps. Moreover, the removed fat can be replaced by fat with better nutritional quality (e.g. from vegetable or marine sources). Furthermore, these meat foods have a lower content in sodium and are rich in bioactive compounds, such as fiber and minerals.
The procedure has been used to manufacture restructured meat products, hamburgers and meatballs, using poultry, pork and beef.
There are no available meat products with algae in their composition on the market.
-The algae used are easily accessible as they are of the most consumed (i.e. supply is secured and already on place).
-The use of algae as an ingredient allows reducing salt addition due to the adequate technological conditions provided by the algae.
-The procedure is applicable to any type of meat.

What we are looking for:
Meat producers to exploit the technology under a license agreement are sought.

Keywords:
  • Manufacture of food and beverage
  • Functional Food (nutraceuticals)/ Enriches (vitamins, minerals)
  • Nutrition and Health


Collaboration sought:
  • Licence Agreement


Responsible

Ms Estrella Maroto

Knowledge Transfer Manager
Profiltitel

Sunflower oils with different tocopherol profiles and improved oxidative stability

What we offer:
CSIC has developed no transgenic sunflower lines in which alpha-tocopherol has been partially or nearly totally replaced by by other tocopherol derivatives (beta-, gamma- or delta-tocopherol) with greater antioxidant activity. These novel sunflower lines have been developed by conventional breeding procedures without production of transgenic varieties. Furthermore they offer the most complete range of tocopherol profiles currently available in any oil crop.
- Their tocopherol profile (>50% beta-tocpherol or >25% delta-tocopherol) is unique.
- These oils are also good raw materials for extraction of beta-, gamma-, and delta-tocopherol, with many applications as natural antioxidants in food, cosmetic, pharmaceutical, or nutraceutical products.
- Another innovative aspect is the use of sunflower plants to obtain tocopherols, instead of using soybean plants reducing the potential use of transgenic lines.

What we are looking for:
Partners and companies from the agriculture (seeds), agrofood, biolubricants and manufacturer of sunflower oils are being sought to collaborate in the development of this and further applications and to exploit the existing know-how through a patent License agreement.

Keywords:
  • Crop and animal production
  • Agriculture Machinery/Technology
  • Functional Food (nutraceuticals)/ Enriches (vitamins, minerals)
  • Nutrition and Health


Collaboration sought:
  • Licence Agreement


Responsible

Ms Gemma Gomez

Knowledge Transfer Manager
Profiltitel

Use of non-coding RNAs as antivirals against single stranded RNA viruses

What we offer:
CSIC, INIA and CReSA have synthesized RNAs corresponding to non-coding regions of the foot-and-mouth disease (FMD) virus genome acting as antivirals. These RNAs rapidly stimulate the immune response mediated by interferon in porcine cells and mice, protecting them against single stranded RNA viruses such as the FMD, West Nile and vesicular stomatitis viruses.
Using sequences of the non-coding regions of the terminal ends of the FMDV genome, we have generated synthetic RNA analogues (ncRNAs), which can quickly trigger the innate immune response and protect against these three viruses.
-These ncRNAs are strong antivirals against these viruses.
-Can be used in combination with current antiviral vaccines.
- These ncRNAs are non-infectious molecules and are easier to produce and to handle than the inactivated viruses currently used to produce vaccines.

What we are looking for:
Veterinarian or biotech companies are sought to develop and commercialize this technology under a patent licence.

Keywords:
  • Crop and animal production
  • Safe production methods
  • Nutrition and Health
  • Biochemistry
  • Enzymology/Protein Engineering/Fermentation


Collaboration sought:
  • Licence Agreement


Responsible

Ms Estrella Maroto

Knowledge Transfer Manager
Profiltitel

Simultaneous production of a multifunctional food ingredient and olive oil from olive fruits

What we offer:
CSIC has designed a method to obtain simultaneously oil and a multifunctional ingredient from dehydrated, milled and organic solvent-extracted olive pulp. The oil has organoleptic and nutritional characteristics similar to those currently marketed and the multifunctional ingredient has polyphenolic antioxidants, dietetic fiber, sugars, proteins and essential minerals and vitamins.
This process is applied to deboned olive fruits subjected to dehydration and milling. The dehydrated olive powder is extracted with organic solvents, to get the liquid phase, from which olive oil is obtained by distillation, and the defatted solid matter, that results in the multifunctional ingredient by drying at less than 70 ºC.
It is possible to obtain two types of products simultaneously from olives: olive oil and a multifunctional food ingredient. Besides olives are fully used leaving no residues or by-products.

What we are looking for:
Olive millers to apply this technology under a patent license are sought for.

Keywords:
  • Agriculture Machinery/Technology
  • Food Technology
  • Nutrition and Health


Collaboration sought:
  • Licence Agreement


Responsible

Ms Estrella Maroto

Knowledge Transfer Manager
Profiltitel

Microorganisms detection system in edible fruits and vegetables

What we offer:
CSIC has developed a technology to detect pathogens and/or microorganisms responsible for spoilage of edible fruits and vegetables which includes the detection system and the application method. The system includes a method for the direct and efficient analysis of pathogen agents by means of evaluation and analysis of water after washing fruits and vegetables as well as a device to perform this procedure. The system enables the indirect analysis of one or several fruit and vegetable product batches by using the water remaining after washing.
The method is very sensitive and enables the recovery of pathogens remaining attached to the fruit and vegetable surface after the hygienising procedure.
The method is quick, enables batch analysis in a maximum of two hours and has a detection limit much lower than the methods used at present because of its high sensitivity. It ensures the microbiological safety of the batch analysed and reduces the number of false positives.

What we are looking for:
Companies from fruits and vegetables sector to apply this technology under a patent license are sought for.

Keywords:
  • Agriculture Machinery/Technology
  • Food Microbiology/Toxicology/Quality Control
  • Safe production methods


Collaboration sought:
  • Licence Agreement


Responsible

Ms Estrella Maroto

Knowledge Transfer Manager
Profiltitel

Fast and sensitive detection of microorganisms using ultrasounds

What we offer:
CSIC, the Technical University of Madrid (UPM) and the company BC Aplicaciones Analíticas have devised a fast method to detect low microbial levels by mixing a small sample with a substrate of microbial enzymes. The enzymatic reaction changes mechanical properties in the media (bubbles and particles formation, and gelification), detectable by modifications in the ultrasound waves. More specifically, it has been developed a method to detect catalase-positive microorganisms. This is a more sensible and faster method (e.g. detection of 105 pfu of E. coli in just 20 min).
Advantages:
•Higher sensibility, since it induces an enzymatic reaction that increases the detectable effect of the microbial presence, even at low concentrations of the microorganisms
•Faster: detection time is shorter than 1 hour

What we are looking for:
Manufacturer of microbiological detection equipments, food companies, pharma, cosmetics...

Keywords:
  • Food processing and preserving
  • Manufacture of food and beverage
  • Manufacture of machinery for food and beverage
  • Drink Technology
  • Food Packaging/Handling
  • Food Technology
  • Detection and Analysis methods
  • Food Microbiology/Toxicology/Quality Control


Collaboration sought:
  • Licence Agreement


Responsible

Ms Gemma Gomez

Knowledge Transfer Manager
Profiltitel

Equipment for non-invasive detection of microorganisms in packaged liquid foods using ultrasounds

What we offer:
CSIC and the Spanish food company CAPSA have manufactured equipment for early (< 24 h) detection of microorganisms in packaged liquid foods using non-invasive ultrasounds. It detects a wide range of microorganisms through different package types, is easy to use, automatable and has thoroughly being applied by the food company for testing milk in brick packages. Advantages:
•Non-invasive technology, allowing detection of contamination in liquid foods without opening the package, introducing measurement instruments or manipulating the food during sampling and testing
•Reduced operation costs and time: no chemicals or sample preparation is required; detection in 9 to 24 hours
•A broad range of microorganisms are detected (e.g. Bacillus, E. coli, Stenotrophomonas, Kluiveromyces, Proteus, Micrococcus, Pseudomonas and Serratia)
•Highly reliable: only 0,8% false positives
•Easy to use: no complicated operations are needed. Moreover, the system can be adapted to complete automated process

What we are looking for:
Manufacturer of equipments for the food industry, manufacturer of beverages or dairy products

Keywords:
  • Manufacture of food and beverage
  • Manufacture of machinery for food and beverage
  • Drink Technology
  • Food Packaging/Handling
  • Food Technology


Collaboration sought:
  • Licence Agreement


Responsible

Ms Gemma Gomez

Knowledge Transfer Manager
Profiltitel

Trans-Feruloylnoradrenaline: a powerful natural antioxidant

What we offer:
CSIC and Universidad Politécnica de Valencia (Spain) have isolated a potent natural antioxidant, trans-feruloylnoradrenaline (trans-FNA), synthesized by tomato plants as a response to biotic or abiotic stress. Researchers detected and isolated trans-FNA, a potent natural antioxidant, from leaves of tomato plants, inoculated with Pseudomonas syringae bacteria to undergo biotic stress. Moreover this compound has been synthesised reacting ferulic and p-coumaric acids with noradrenalin in the presence of a catalyst. After liquid-liquid extraction and purification of the oil obtained, trans-FNA is isolated.
Main applications and advantages
•Stronger antioxidant power than commercial antioxidants: 14 times higher than resveratrol, 8 times higher than BHT, 4,5 times higher than vitamin E and 10 times higher than vitamin C.
•It is an antioxidant of natural origin
•It can be applied in the food and cosmetic industries, as well as in the polymers and oil industries.

What we are looking for:
Manufacturer of food antioxidants

Keywords:
  • Manufacture of food and beverage
  • Functional Food (nutraceuticals)/ Enriches (vitamins, minerals)
  • Food Technology


Collaboration sought:
  • Licence Agreement


Responsible

Ms Gemma Gomez

Knowledge Transfer Manager
Profiltitel

Vaccines against brucellosis and methods to distinguish vaccinated and infected animals

What we offer:
CSIC and the Universidad Pública de Navarra (Spain), Universidad de Costa Rica and Universidad Nacional de Costa Rica universities have developed genetically modified living vaccines S19 and Rev1 expressing GFP (Green Fluorescent Protein) and associated diagnostic
These vaccines S19-GFPp and Rev1-GFP fluorescent vaccines protect against infections as do reference vaccines S19 and Rev1 (tests performed in mice) but allow differentiating vaccinated animals from those that have been infected by virulent Brucella strains. This is due to the fact that all immunized animals produced specific antibodies against GFP detectable by highly sensitive and specific ELISA test applicable to blood serum, UV detection, fluorescence microscopy or PCR.
It is possible the production and commercialization of these new vaccines S19- GFPp and Rev1-GFP and diagnostics kits based on PCR or ELISA could be achieved at low production costs.

What we are looking for:
Veterinary or biotech companies to develop the vaccine under a patent licence are sought for.

Keywords:
  • Crop and animal production
  • Safe production methods
  • Nutrition and Health
  • Biochemistry


Collaboration sought:
  • Licence Agreement


Responsible

Ms Estrella Maroto

Knowledge Transfer Manager
Profiltitel

Prebiotic Caramels.

What we offer:
CSIC, in collaboration with the Universities of Seville and Granada, has developed a Prebiotic Caramel to be used as functional food in humans and animals. It is obtained by controlled caramelization of food sugars, such as fructose and sucrose. Animal assays have demonstrated that it promotes the growth of benefitial flora (bifidobacteria and lactobacilli) in the intestinal track (prebiotic action), and has a nutraceutical effect against injuries caused by the Crohn’s disease.
Symbiotic foods can be prepared in combination with the appropriate probiotics.
The coloring property is analogous to the industrial caramels, and the color intensity can be modulated to suit the specific food matrix.
The coloring capacity, besides its prebiotic capacity, is an advantage over the commercial prebiotic oligosaccharides. Moreover, the cost of the caramelization process is lower than the biotechnological one.

What we are looking for:
Manufacturer of dairy products, sauces, desserts, drinks, fodders, etc.

Keywords:
  • Food processing and preserving
  • Manufacture of food and beverage
  • Drink Technology
  • Functional Food (nutraceuticals)/ Enriches (vitamins, minerals)
  • Food Technology
  • Nutrition and Health


Collaboration sought:
  • Licence Agreement


Responsible

Ms Gemma Gomez

Knowledge Transfer Manager
Profiltitel

Lipophilipic phenolics derivates and Alkyl Gallates as surfactants and antioxidants

What we offer:
CSIC has developed and patented a battery of compounds derived from the phenolic natural products Tyrosol and Hydroxytyrosol, as well as compounds derived from commercial alkyl gallates antioxidants (E310, E311 and E312, used as food additives). These derived compounds 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.
Advantages:
-Surfactant and antioxidant action is presented in only one compound.
-The surfactant efficiency is similar to other commercial non-ionic surfactants (such as Brij 30® or Tween 20®).
-The antioxidant capacity is higher than the one presented by many commercial antioxidants, such as alpha-tocopherol (E307), ascorbyl palmitate (E-304i), BHT (E321), BHA (E320), and propyl gallate (E310).
-The structure of these compounds protects its antioxidant capacity in biological media, so the antioxidant action can be effective for a longer duration.

What we are looking for:
Manufacturer or food and beverages

Keywords:
  • Food processing and preserving
  • Manufacture of food and beverage
  • Drink Technology
  • Technological additives. Enzymes
  • Functional Food (nutraceuticals)/ Enriches (vitamins, minerals)
  • Food Technology


Collaboration sought:
  • Licence Agreement


Responsible

Ms Gemma Gomez

Knowledge Transfer Manager
Profiltitel

Biomimetic Polyester

What we offer:
CSIC and the University of Malaga have patented a new procedure for the synthesis of polyaleurate polyester, a mimetic polymer of plant cutin, and its use as a biodegradable packaging material for food or active ingredient. It consists of a non-toxic plastic polymer which, in one of its variants, can be obtained from raw materials coming from vegetable wastes.
The new procedure doesn’t use solvents nor catalysts, allowing raw materials to be saved, a reduction of wastes and a higher purity material obtained which can be thrown away without risk of contamination because it’s completely biodegradable. Also it’s possible to give the desired form to the material, using different casts in the process.
Due to the simplicity of the manufacturing process, its implementation on an industrial scale would not create any additional effort.

What we are looking for:
Manufacturer of Biodegradable food-packaging, Biodegradable medicine capsules, Plastic greenhouses, Manufacturer of caneed vegetables and fruits

Keywords:
  • Manufacture of food and beverage
  • Manufacture of machinery for food and beverage
  • Food Packaging/Handling


Collaboration sought:
  • Licence Agreement


Responsible

Ms Gemma Gomez

Knowledge Transfer Manager
Profiltitel

Icativation of Cronobacter sakazakii in infant formulas

What we offer:
CSIC has developed a process based on the Pulse Electric Fields (PEF) technology to inactivate Cronobacter sakazakii in infant formulas, supplemented with cocoa. It is a cold pasteurisation process. The product obtained has higher nutritional value and organoleptic quality than using a UHT process. After the PEF process, cocoa rich in phenols is added to the infant formula, which acts as ingredient and as antimicrobial.

What we are looking for:
Manufacturer of infant fomulas

Keywords:
  • Food processing and preserving
  • Manufacture of food and beverage
  • Manufacture of machinery for food and beverage
  • Functional Food (nutraceuticals)/ Enriches (vitamins, minerals)
  • Food Technology
  • Food Microbiology/Toxicology/Quality Control
  • Tracability of food
  • Nutrition and Health


Collaboration sought:
  • Licence Agreement


Responsible

Ms Gemma Gomez

Knowledge Transfer Manager
Profiltitel

Probiotic strains improving isoflavones bioavailability in soy milk and related products derived

What we offer:
CSIC has patented three Lactobacillus strains (Lactobacillus plantarum E112, L. casei BA3 y L. rhamnosus G92) capable of growing in soy milk and improving the bioavailability of isoflavones through their α-galactosidase and β-glucosidase activity releasing isoflavone from the isoflavone-glycoside conjugates with up to 95% efficiency for the two last strains. Moreover, due to their tolerance to low pH and bile salts (up to pH=3.5 and 2%, respectively) they can survive and colonize the gastrointestinal tract, thus being suitable for manufacturing probiotic foods derived from soymilk.

What we are looking for:
Manufacturer of probiotic products and starters for dairy industry.
We are looking for companies interested in a patent licence agreement.

Keywords:
  • Functional Food (nutraceuticals)/ Enriches (vitamins, minerals)
  • Food Microbiology/Toxicology/Quality Control
  • Nutrition and Health


Collaboration sought:
  • Licence Agreement


Responsible

Ms Estrella Maroto

Knowledge Transfer Manager
Profiltitel

Method of preserving semen from cephalopods indefinitely

What we offer:
CSIC and the University of León have designed a method for preserving the sperm of different Cephalopods genres indefinitely using cryo-preservation in a freezing ramp with exposure to nitrogen liquid vapours. The sperm is freezing within their spermatophores and spermatangia keeping it in quiescent state and with excellent sperm motility. Furthermore it has been improved the handling and storage of semen within these structures in comparison to cryo-preservation process of free sperm.
It can be operated in a wide range of cephalopods genres with different spermatophore and spermatangia lengths (from 1 cm to 20 cm).
It is a simple method that can be used in field conditions (i.e. fishing vessels and ocean) without the need for setting up large equipments such as programmable bio-freezing systems.

What we are looking for:
Aquaculture companies involved in the production of cephalopods interested in licensing the patent.

Keywords:
  • Fishing and aquaculture
  • Fish/Fisheries/Fishing Technology


Collaboration sought:
  • Licence Agreement


Responsible

Ms Estrella Maroto

Knowledge Transfer Manager
Profiltitel

Sustainable production of azoic color additives for the food industry

What we offer:
CSIC and the Universidad Politécnica de Valencia (UPV) have developed a process to synthesize azoic dyes used in the food industry (E102, tartrazine; E121, orcein or orchil; E125, Scarlet GN; E126, Ponceau 6R). Our procedure utilizes heterogeneous catalysts in a solid state (gold nanoparticles), and oxygen as oxidant to produce azo additives by aerobic oxidation. Due to its solid state, the catalyst can be easily separated from the reaction mixture, recovered and reused. Besides, the only by-product generated is water. Besides the use of Oxygen as oxidant reagent avoiding the current use of high amounts of nitrites or heavy metals that are not environmentally friendly agents.
The Environmental factor (E factor) in comparison to other homogeneous reactions currently used showing an E-factor of 30-40 indicating high conversion and high selectivity factors

What we are looking for:
Manufacturers of dyes interested in licensing this patent and/or collaborative R&D are sought for.

Keywords:
  • Technological additives. Enzymes
  • Food Technology


Collaboration sought:
  • Technical Co-operation
  • Licence Agreement


Responsible

Ms Estrella Maroto

Knowledge Transfer Manager
Profiltitel

Emulsion to substitute animal or vegetable fat in baking products

What we offer:
CSIC has developed an emulsion that can completely substitute animal or vegetable fat in baking products, e.g. cookies. The emulsion is composed of cellulose ether, water and one or more vegetable oils. Cellulose ether is able to thermally gelling, conferring the emulsion a texture similar to fat. The emulsion doesn´t contain trans fatty acids and has a lower content of saturated fatty acids, making these products healthier.
Advantages:
•The emulsion can completely replace animal or vegetable fat used in the manufacturing of baked products, showing similar sensory characteristics.
•The product baked using this emulsion is healthier, as it doesn´t contain trans fatty acids and has a lower level of saturated fatty acids.
•The lipid profile can be pre-establish using selected vegetable oils

What we are looking for:
Manufacturer of baking products

Keywords:
  • Manufacture of food and beverage
  • Food Technology
  • Nutrition and Health


Collaboration sought:
  • Licence Agreement


Responsible

Ms Gemma Gomez

Knowledge Transfer Manager
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