Boletn CESEAND Perfiles Tecnolgicos Agroalimentacin

Octubre 2011
Boletn n61

1. Agricultura y ganadera
Microbiological preparation for improving poultry health (06 PL WPTS 0G5D) Anti blackening composition for proteas (10 ES 23C6 3IU3) New technology to obtain virus resistant plants (10 ES 23C6 3IU4)

2. Acuicultura y pesca
Acoustic sound barrier system for fishes and other animals (09 ES 27F3 3FWY)

3. Alimentacin
Advanced weighing equipment for agricultural/food products (08 NL 60AH 0IZ7) Maturing cheeses containing probiotic strains of lactic acid bacteria (09 PL 62AQ 3EYG) Fruit Selection System using Artificial Vision (10 ES 27F4 3I0D) Antibacterial Coating Material alternative to Polytetrafluoroethylene (10 TR 99PD 3IUS) Thermic low-energy equipment to ensure the warm chain and improve the quality of hot collective meals (11 CH 84FB 3MMN) Expertise and novel devise for simulating the chewing action of mammals (11 FR 33J8 3L9O) High-tech cultivation and processing of Stevia an alternative for sugar and aspartame in food and drinks (11 NL 60AH 3M2L) Linseed butter and a method of producing linseed butter (11 PL 63AV 3MNT) Technology for producing a feed additive based on potato wastes (11 RU 86FG 3MPN) Technology for manufacturing natural active betulin and obtaining betulinic acid from it (11 RU 86FG 3MQ6) New technology for obtaining dry milk-protein products (11 RU 86FG 3MQJ) Analytical method for determination of antioxidants and authenticity of olive oil with HPLC-TLS (11 SI 68CS 3LXL)

1. Agricultura y Ganadera

AGRICULTURE AND MARINE RESOURCES,AGROFOOD INDUSTRY Microbiological preparation for improving poultry health Abstract A SME from northwest Poland developed an ecological preparation that improves poultry immune and alimentary system. The preparation contains specially selected saprophytic bacterial strains that i.e. normalise perturbations of bowel micro flora, has preventative action in case of serious poultry diarrhoea diseases, and reduces the frequency of antibiotics therapy. The form of cooperation sought is a commercial agreement with technical assistance. Description A Polish company has developed a unique preparation that makes poultry more resistant to diseases. The company has access to an experimental area, which makes possible conducting tests and detailed research on their products. The preparation does not contain chemicals, does not affect the environment in a negative way, and does not present a risk for other animals during use. Bacteria that are in the preparation are able to survive passage through the alimentary canal. The preparation supports production of antibodies against rotaviruses in IgA class, and antibodies against flu virus in IgG classis. The Polish company has also developed production technology for microbiological preparations that i.e. accelerate degradation of soil or manure. The preparation is added to water in a concentration of 2%, which makes it very easy to use and can be useful in all types of agriculture. Innovations and advantages of the offer The preparation has the Polish National Institute of Hygiene certificate, and is produced under permanent control by immunology and bacteriology specialists. The product: - Improves mucosa in poultry alimentary system - Increases concentration of IgA and cells that produce immunoglobulin in bowel mucosa - Reinforces the immune system - Increases the synthesis of food substances and their bio accessibility

Technology Offer
(06 PL WPTS 0G5D)

- Makes a beneficial modification to the pH of bowels - Influences negatively pathogenic bacteria, yeast and fungus - Blocks receptors, by which it prevents adhesion of pathogenic microorganisms to bowels - Slows down germination of "Aspergillus spp." spores, by which it reduces the risk of infection of the respiratory system

Valid until: 15/09/2012

For further information (including IPR status) please contact:

Cristina Cabeza Phone: +34 955 039 833 Fax: +34 955 039 835 Email: cristina.cabeza@juntadeandalucia.es

AGRICULTURE AND MARINE RESOURCES Anti blackening composition for proteas Abstract A Spanish public research organisation has developed a composition that delays the blackening process that takes place in proteas after harvesting. The composition and its application process are cheap, simple and easy to use. Companies producing and commercialising ornamental plants are sought for license and technical assistance agreements. Description Proteas are shrub plants flowering in autumn-winter and their flowers once cut, last quite long. However, some of the more commercial varieties present blackening problems in the flowers and leaves which produce a reduction in their commercial value and shorten their post harvest life. A Spanish public research organisation has developed and patented an antiblackening composition specific for these plants. The application of the composition delays the apparition of the blackening symptoms until 13 days after the cut. The composition is cheap and easy to use, depending on the variety it could be used, either spreading the plants with it or sinking them on it. The composition has been tested in the two more commercial varieties Pink Ice and Susara with excellent results. Innovations and advantages of the offer The composition is based on the use of a mild natural acid, which is easy to prepare, cheap and of simple use. Furthermore, its use enables enlarging the post harvest life of the flowers and increases their commercial value. Current and Potential Domain of Application Agriculture, ornamental crops
Valid until: 16/09/2012

Technology Offer
(10 ES 23C6 3IU3)

For further information (including IPR status) please contact:

Cristina Cabeza Phone: +34 955 039 833 Fax: +34 955 039 835 Email: cristina.cabeza@juntadeandalucia.es

BIOLOGICAL SCIENCES,AGRICULTURE AND MARINE RESOURCES New technology to obtain virus resistant plants. Abstract A Spanish public research organisation has developed and patented a new method to obtain plants resistant to viruses. The method is specifically available for horticultural crops, mainly cucurbits like melon and confers the resistance to a wide range of plant viruses of great economic importance. Plant biotechnology and breading companies are sought for license and cooperation agreements. Description Diseases induced by viruses in crops result in important economic losses; in the case of horticultural plants, due to the intensity of the crop and the characteristics of the plantation, viruses are transmitted very quickly and could produce the loss of the whole harvest. The development of technologies and tools enabling the control of the disease or that generate resistance in the plant against the viruses would generate and increase in the yield of the crops and improvements in the fruit quality, thus preventing economic losses. In this sense, researchers from a public Spanish organisation have developed a new method to generate resistance to virus in plants from the family Cucurbitaceae, especially melon and other crops, to a range of viruses of great economic importance. The method is based in the specific post-transcriptional gene silencing of a factor required for the multiplication of the virus. The plants obtained have been tested against several viruses that generate important economic losses in the Mediterranean basin and middle east with excellent results. Innovations and advantages of the offer The method enables generating resistance in the plant to several virus of great economic importance. It is easily applicable using simple molecular biology techniques. Current and Potential Domain of Application

Technology Offer
(10 ES 23C6 3IU4)

Plant biotechnology, plant breeding, agriculture.

Valid until: 16/09/2012

For further information (including IPR status) please contact:

Cristina Cabeza Phone: +34 955 039 833 Fax: +34 955 039 835 Email: cristina.cabeza@juntadeandalucia.es

2 Acuicultura y Pesca

PHYSICAL AND EXACT SCIENCES,AGRICULTURE AND MARINE RESOURCES Acoustic sound barrier system for fishes and other animals Abstract A Spanish SME has developed an acoustic barrier system which influences the behaviour of fishes,driving them away from potentially dangerous places like hydroelectric or nuclear power stations.Different kinds of signals can be programmed in order to affect other kinds of animals. The company is looking for technical cooperation or financial resources to exploit the existing know how as well as commercial agreements with technical assistance. Description A Spanish SME has developed a acoustic fish barrier system based on digital synthesizing of signals. The system has been proved with good results in different hydroelectric power stations to keep fishes away from their water entries and exits. Similarly, different kinds of signals can be programmed in order to affect other kinds of animals like bulls, wolves and bats. There are several studies which demonstrate that animals can be influenced by acoustic signals in order to attract them or move them away. One interesting application is with fishes because it is a known problem for water dependent industries (chemical industry, hydroelectric or nuclear power stations, etc.) to keep fishes away from their water accesses by sending out specific acoustic sounds which produce a variation in their behaviour, keeping them away from the particular place where the sound is produced. Nowadays,physical barrier like different kinds of dense grids are used, which must be cleaned frequently to avoid congestion.The acoustic barrier system can replace the grids used for fish expelling or complements the ones which are also used to retain also water particles (leafs, etc.). Innovations and advantages of the offer - The acoustic sound barrier system can be implemented as a substitute or complementary element for the actual grids used by water consuming

Technology Offer
(09 ES 27F3 3FWY)

industries or hydroelectric power stations, improving the fish protection and minimize maintenance costs for the industry. - By programming appropriate sounds, this system can be used with other kinds of marine or terrestrial animals.

Valid until: 01/09/2012

For further information (including IPR status) please contact:

Cristina Cabeza Phone: +34 955 039 833 Fax: +34 955 039 835 Email: cristina.cabeza@juntadeandalucia.es

3. Alimentacin

OTHER INDUSTRIAL TECHNOLOGIES,AGROFOOD INDUSTRY Advanced weighing equipment for agricultural/food products. Abstract A Dutch SME is specialized in the development, engineering and building of weighing and packaging equipment for agricultural and all kinds of food products. Advanced and highly accurate modular weighing systems were developed by combining different weighing technologies. The company is looking for partners in the packaging sector for agricultural and food products that are interested in integrating the offered weighing systems into their product lines. Description A Dutch SME is specialized in developing and building of weighing and packaging equipment for over 20 years. The equipment is used for weighing and packaging of all kinds of agricultural and food products in nets, bags, both spherical bulbous products such as potatoes, onions, apples, paprikas, citrus fruits and oblong shaped products such as carrots. Also systems are built for small packaging industry both frozen and fresh products like potatoe slices, strawberries,fresh fruit salads,id. The company especially is very succesfull in continuous developing and improving of advanced weighing systems based on combination weighing techniques. The company is looking for cooperation with companies involved in producing of post harvest equipment, who are searching for advanced weighing equipment to integrate in their packaging machinery, for common market development. Innovations and advantages of the offer Weighing equipment characterised by: -Robust and low maintanance. -Very accurate, less than 1% overweight (1 kg and up). -Wide range of weight; from 0,050 - 25 kg. -High speed processing and enormous capacity. -Wide range of agricultural products and halfproducts. -The company continuous improves the equipment, introducing innovations.

Technology Offer
(08 NL 60AH 0IZ7)

Current and Potential Domain of Application -weighing equipment for agricultural/food packaging machinery. -

Valid until: 27/09/2012

For further information (including IPR status) please contact:

Cristina Cabeza Phone: +34 955 039 833 Fax: +34 955 039 835 Email: cristina.cabeza@juntadeandalucia.es

AGROFOOD INDUSTRY Maturing cheeses containing probiotic strains of lactic acid bacteria Abstract A scientific unit from North-East Poland has developed a technology that lets to substitute non-starter lactic sticks Lactobacillus with probiotic cultures in maturing cheese production. This has beneficial effect on the immune system of a consumer. Technology can be used in other products than cheeses. Dairy products with a high number of probiotic cultures are characterized by high pro-health value. The unit is interested in technical co-operation or manufacturing agreement. Description A scientific unit from North-East Poland has developed a technology that lets to substitute nonstarter lactic sticks Lactobacillus with probiotic cultures in maturing cheese production. Developed technology lets to replace non-starter lactic sticks with probiotic cultures, with documented in clinical studies pro-health value, mainly immune modulation. It is possible to produce cheese with a high number of probiotic cultures (108-107 cfu/g) and diverse sensory quality. Interaction between Propininbacterium and certain strains of Lactobacillus allows modification in inoculation not only in cheeses. Innovations and advantages of the offer Maturing cheese containing a sufficient number of probiotic cultures are characterized by high biologicalhealth value. Current and Potential Domain of Application Technology can be used in maturing cheese production and also in different types of cottage cheese production.
Valid until: 09/09/2012

Technology Offer
(09 PL 62AQ 3EYG)

For further information (including IPR status) please contact:

Cristina Cabeza Phone: +34 955 039 833 Fax: +34 955 039 835 Email: cristina.cabeza@juntadeandalucia.es

ELECTRONICS, IT AND TELECOMMS,AGROFOOD INDUSTRY Fruit Selection System using Artificial Vision Abstract A Spanish SME specialized in technological solutions for the agro-food sector, has successfully introduced in the market (Spain, Israel and North Africa) a device for the selection of fruits that uses artificial vision to check size, color, condition, cleanliness and health. The company is seeking industrial partners interested in the implementation of the system in its factory or to adapt it to specific needs. Description A Spanish SME working in the fields of automation and prototype design has developed a device for the selection of fruits. This innovation uses Artificial Vision technology to select pieces of fruits according to their size, colour, condition, cleanliness and health. A version of this device is currently being used in some areas (Spain, Israel, Mediterranean countries) as a perfect tool for the selection and separation of any kind of olives according to the parameters indicated above (size, colour, having spots or not, poor condition or not...) The system can be adapted to select and process other fruits needs. In this case, it would be needed a timeline to develop it, but given the experience and mastery of the company in artificial vision, this could be done in a reasonable deadline. Innovations and advantages of the offer - Cost saving. - Higher number of reliable results achieved in the process (close to zero error margins). - Improvement in the effectiveness and efficiency as the selection process is much more faster(the system capacity is 250 olives per second). Current and Potential Domain of Application

Technology Offer
(10 ES 27F4 3I0D)

Currently, the system is working successfully in screening machines of every kind of table olives, but the technology incorporated can be adapted to select other fruits.
Valid until: 21/09/2012

For further information (including IPR status) please contact:

Cristina Cabeza Phone: +34 955 039 833 Fax: +34 955 039 835 Email: cristina.cabeza@juntadeandalucia.es

INDUSTRIAL MANUFACTURING, MATERIAL AND TRANSPORT TECHNOLOGIES, Antibacterial Coating Material alternative to Polytetrafluoroethylene Abstract A Turkish SME with an expertise on functional nanotechnology coatings has developed a unique coating technology that can be used as a replacement for polytetrafluoroethylene coatings. This durable and easy to clean coating can be directly used in food contact materials without any contamination issues. The coating can also be made antibacterial for medical applications. The company is looking for license agreements. The company is also open to joint venture agreements. Description In food and medical industries, the selection of appropriate materials and applications has great importance since these two industries are directly related to human health because of direct contact of surfaces between food and tissues. In line with this statement, it is a fact that antibacterial surfaces are gaining importance in food and medical industries and their usage are increasing day after day. Nowadays, one of most frequently used coatings in such industries is based on polytetrafluoroethylene (PTFE). It has many advantages such as low friction of coefficient, excellent adhesion, non-stick and nonwetting properties, and good acidic and caustic resistance. However, it does have some certain disadvantages. For instance, the fumes released by overheating of PTFE are mildly toxic to humans and deadly to some animals, and PTFE does not provide the same resistance to deterioration shown by certain other coatings. Moreover, scratch resistance is a well known problem for PTFE coating and causes a great threat for human health. Having realized the problems mentioned above, a Turkish company active in functional coatings not only has combined the similar features of PTFE coatings with the pre-existing antibacterial nanotechnology coatings. It also has managed to improve certain aspects of PTFE coatings like improved scratch,

Technology Offer
(10 TR 99PD 3IUS)

abrasion, heat and chemical resistance. The developed coating can be applied to surfaces directly in contact with food and drugs. The company is willing to do licensing as well as joint venture agreements with the interested parties. Innovations and advantages of the offer Similar to PTFE coating, as a recognized material for food handling and pharmaceutical applications since it does not contaminate any material, fluid or gas conducted, this coating can be used in food contact and medicine applications due to its antibacterial functionality. Additionally, as result of the heat treatment during processing, this coating is considered as a high durability coating and it has excellent scratch and wears resistance. Furthermore, it shows very good non-stick and non-wetting properties and has a low coefficient of friction. Also, it shows high heat resistance and resistance to thermal shocks. Taking into consideration these properties, it is clear that this coating could be easily be applied as an alternative to PTFE in coating surfaces such as inner and outer surfaces of pots and casseroles. Also, this coating gives opportunity for colorization and it can be easily processed in different colours. Current and Potential Domain of Application This coating technology is suitable for food and medicine industries and other specific surfaces where wear, easy to clean and antibacterial properties are important.
Valid until: 26/09/2012

For further information (including IPR status) please contact:

Cristina Cabeza Phone: +34 955 039 833 Fax: +34 955 039 835 Email: cristina.cabeza@juntadeandalucia.es

OTHER INDUSTRIAL TECHNOLOGIES,ENERGY

Technology Offer

Thermic low-energy equipment to ensure the warm chain and improve the quality of (11 CH 84FB 3MMN) hot collective meals Abstract A young start-up located in Switzerland has developed innovative thermic equipments to serve collective meals which prevent disruption in the temperature chain, improve the quality of hot meals and decrease both handling costs and the environmental impact. Compact and multifunctional, these fit small and large infrastructures. A licensing, or a combined manufacturing and commercial agreement is sought to produce the thermic equipment for the hotel / community / transport business. Description Innovative technique to maintain temperature. Description: a serving dish made of porcelain is specifically combined to a base. This system can be plugged to the electrical network. It includes a frame so that the whole individual unit can be carried around. The serving dish in china is not bound to its base but inserted in the ledge within the frame to prevent any slipping /slipage and easy washing. Function: the specific combining between the dish and its base slows the thermic transfers and furthers the thermic inertia of the serving unit. When the unit is unplugged, the duration and the level of its heat autonomy are constant. Indeed, the meal temperature is maintained above 63C without using boiling water, flames or electrical wires. Outcome: the thermic inertia is not random and amounts to the heat that is stored in each thermic unit. This heat is transferred in a smooth and homogenous way to the food inside. User's guide: the empty thermic unit is plugged in for 20 minutes. The hot meals are placed inside when the temperature of the dish's interior reaches 85C. The thermic unit is then unplugged and brought to the eating place. While serving the meals, the 1h autonomy can be extended through one or several 10 -minutes electrical connections. Innovative catering equipments: industrial application in modules: a. Serving table made of one single thermic unit : whose dimensions and weight without the frame and lid (variable according to the materials and design): 320 mm long, l 220 mm wide, 65 mm high - 3 kg 3 L 0,4 kW/h 230 V. They can be made in customized content and shapes according to needs of hotels, homes, households. The industrial, crafted or customized finalisation depends on the materials chosen for the frame and lid and applied to standard or premium versions. b. Wheeltables with several thermic units : grouped together within a unique frame that contains electrical wires and a system of removable lids or hood. It is flexible as regards the number of thermic units, their shapes, placement, design (including the frame and covers). Moreover, the volume of the system can vary thanks to the trolley structure that can be folded or collapsed according to the needs and constraints of public and commercial collective meals. Project example: a serving system with 4 to 10 3-liter thermic serving units can contain from 20 to 50 meals to be served at once. The dimensions and weight of such a system containing 50 meals: 1,25 m long, 1 m wide, 1 m high, area 1,25m2, 30 kg (without trolley, frame and trolley that depend on materials), 4 kW/h at 230 V (average usage time of 20 to 40 minutes). Another system with serving dishes of 5 liters would contain between 30 and 80 meals. Innovations and advantages of the offer Energy efficiency: The average power consumption of the wireless thermic wheeltable is 50 Watts/meal instead of 1000 Watts/meal with the current means (only for the maintenance of the heating during a selfservice). -The sequential electrical connection allows a reduced time of use. -The multifunctionality replaces the stand-by of the equipments running for 2 to 4 hours to keep the hot dishes during the service. -(Almost) all of the heat produced is used -The benefits of the more suited short circuit on the overall energy consumption. Better use of resources : Economics: self-sufficient the wireless thermic wheeltable reduces investments, energy costs, packaging, handling, washing, small hardware and infrastructure necessary for the implementation of a 1

OTHER INDUSTRIAL TECHNOLOGIES,ENERGY

Technology Offer

Thermic low-energy equipment to ensure the warm chain and improve the quality of (11 CH 84FB 3MMN) hot collective meals self-service (paid with public money). The local production of food and the industrial manufacturing of the thermic wheeltables offer opportunities for local jobs. Human : fewer trips (several tables can be served up at once), monitoring, more ergonomics at work (less costs, less heat rejected in the work environment), added value for the catering jobs. Environementals: Productivity gains can be assigned to local products, more food sovereignty, reducing emissions of CO2, intensive agriculture. The tailored dressage reduced the amount of food thrown away. Organoleptic properties are preserved by the heat, without added humidity while the gastronomy is developed by the know-how of the cook who has more various containers and a more flexible operating method. More traceability and absence of electromagnetic waves. Sociological : New concepts of catering for groups: simplified meals (a dish and its garnish instead of the classic - entry, dish, dessert), meals themes, offering a choice of various recipes submitted to seated guests, (such as the Russian buffet). An alternative to fast food, promotion of tourism and gastronomic heritage. The distribution of the plates at the moment of the service offers close the model family and respectful of their ritual meals.
Valid until: 16/09/2012

For further information (including IPR status) please contact:

Cristina Cabeza Phone: +34 955 039 833 Fax: +34 955 039 835 Email: cristina.cabeza@juntadeandalucia.es

BIOLOGICAL SCIENCES,AGROFOOD INDUSTRY Expertise and novel devise for simulating the chewing action of mammals Abstract A French laboratory has developed a novel device for mammals chewing simulation, together with an expertise in this field. This device is targeted to study the food transformation into a bolus in various populations. The laboratory is looking for a technical cooperation based on the scientific expertise or a commercial agreement with technical consultancy. Description A French laboratory has developed a novel device for mammals chewing simulation, together with an expertise in this field. This device is targeted to study the food transformation into a bolus in various populations. This device comprises of two elements simulating a mobile lower maxilla and a fixed upper maxilla. The two elements are formed by two parallel disks aligned on a common axis, a face of each disk, facing the other disk, being provided with at least one raised part projecting from said face. The appliance comprises of means for driving at least one of said disks in relation to the other disk, rotationally about the common axis and in translation parallel to said axis. This device allows the study the transformation of food into a bolus (granulometry, chemical and rheological performances) according a target population. This device may be used for the following purposes : 1 Research : It can bring a lot of information when studying the physiology of mastication in a target population or in the field of nutritional research for example. Controlling the different mastication parameters allows an assessment of the consequences of various factors in the formation of the bolus (teeth or no teeth, saliva, muscular forces simulating various populations...). Collecting the whole bolus after mastication together with the addition of artificial saliva, is a major asset when analyzing the physical-

Technology Offer
(11 FR 33J8 3L9O)

chemical characteristics of the bolus, at any time. Lastly it is possible to carry out nutritional studies since the collection of the bolus and the released liquids leads to an analysis of the nutritional components. 2 Agrofood industries The device may also be used a solution to develop new produce. It can contribute to a better knowledge of mechanical degradation, of the structural modifications of food in the mouth. This information allows the adaptation of the texture and the food to the nutritional needs and the physiological capacities of the target population, while retaining the hedonistic quality of the food. 3 - Pharmaceutical industry It can assess the in-mouth performance of various galenic formulations. 4 -Animal food industry It may test the "masticability" and the transformation of foods in vitro. 5 - Medical field It provides a better understanding of the physiopathology of mastication in people where a risk factor can be expected (edentulousness, trauma sequels, oral pathologies related to ageing or a neuro motor disorder, etc). It can also provide information in fields that cannot be tested through human experimentation (non-cooperating subject, bolus textures that can compromise swallowing). There are many target groups and the repercussions of bad mastication on the general state of health are significant and underestimated. 6 - Dental field The dental arches can be fitted with tooth core on which crown restorations can be adapted to test the materials wear for instance. Innovations and advantages of the offer - Excellent reproduction of human and mammal mastication. - Study of the bolus (granulometry, rheological behaviour, and others varied analyses)

Current and Potential Domain of Application Research, agrofood, animal food, Pharmaceutical and medical industries

BIOLOGICAL SCIENCES,AGROFOOD INDUSTRY Expertise and novel devise for simulating the chewing action of mammals
Valid until: 12/05/2012

Technology Offer
(11 FR 33J8 3L9O)

For further information (including IPR status) please contact:

Cristina Cabeza Phone: +34 955 039 833 Fax: +34 955 039 835 Email: cristina.cabeza@juntadeandalucia.es

AGROFOOD INDUSTRY

Technology Offer

High-tech cultivation and processing of Stevia an alternative for sugar and aspartame (11 NL 60AH 3M2L) in food and drinks. Abstract A Dutch company is specialized in cultivating specific plants and has succeeded in propagating of these cultivars in greenhouses in the Netherlands under biologically controlled conditions. Technology has been developed for large scale cultivation and specific know how is available to cultivate and process Stevia, a natural alternative for sugar or artificial sweeteners. The company is seeking for collaboration for the implementation of the crude extract / purified compound in novel foods/drinks Description In order to develop novel and healthy food products and drinks, the use of natural ingredients originated from plants with high added values become more and more eminent. Hence, a controlled growing and production environment / process is essential to maintain the required high quality of these compounds. Recently the Dutch company developed new and controlled growing conditions and technologies that also can be used to cultivate and process Stevia. Stevia is a natural alternative for sugar or artificial sweeteners. It originates from Brasil, where it has been used by the Guarani Indians for centuries. Stevia Rebaudiana is a small, green herb kind of plant with leaves that taste very sweet and refreshing. This sweet taste is caused by Stevioside, which is 300 times sweeter than sugar. Stevia hardly contains any calories and doesn't affect teeth. Stevia contains vitamin A and C, proteins, phosphorus, zinc, calcium, magnesium, sodium, iron, rutin and potassium. Application of Stevia is possible in all kinds of foods and beverages/drinks. Innovations and advantages of the offer The technology is related to the optimized and controlled growing condition of very specific cultivars. The technology has a variety of advantages such as: Maintaining a high quality Controlled conditions High yield of specific compounds Large scale production Production throughout the year Guaranteed quality and quantity of compounds. Furthermore the compound itself: Stevia can be used as a substitute for both sugar and artificial sweeteners in both food and drinks. Reduction of sugar as well as artificial sweeteners is an issue within the European food industry. Stevia offers a natural alternative and is now available in large quantities, grown under specified and controlled circumstances. The Dutch company can deliver large quantities of Stevia in different forms: (dried) leaves, powder, tincture, etc. for further R&D.

Valid until: 07/07/2012

For further information (including IPR status) please contact:

Cristina Cabeza Phone: +34 955 039 833 Fax: +34 955 039 835 Email: cristina.cabeza@juntadeandalucia.es

AGROFOOD INDUSTRY Linseed butter and a method of producing linseed butter Abstract Polish R&D institute is looking for companies interested in implementing patented project of linseed butter. The subject of the invention is linseed butter and a method of manufacturing linseed butter. The final product is characterized by lower saturated lipid and cholesterol content compared to classical butter, combined with higher levels of mono- and polyunsaturated fatty acids. The companies interested in the purchase of the licence or the know-how are being sought. Description The subject of the invention is edible linseed butter containing 16 to 20% plant oil in relation to total fat content, characterized in that the plant oil is linseed oil, where the linseed oil contains: 5 to 7% palmitic acid C 16:1; 3 to 5% stearic acid C 18:0; 12 to 18% oleic acid C 18:1 ; and 67 to 75% linoleic acid C 18:2. Preferentially, the plant oil is cold-pressed linseed oil. The next subject of the present invention is a method of manufacturing edible linseed butter, consisting of the separation of cream from milk, pasteurization and biological maturation of the cream, addition of plant oil, butter formation, separation of grains, and churning, characterized in that the milk is heated to 45 to 55 deg. of C and the cream is centrifuged off to a fat content of 30 to 35%, which is then pasteurized at 95 to 96 deg. of C for 20-40 s, whence it is cooled to 6 to 8 deg. of C, and acidified with purified lactobacter cultures and left in its container for 11 to 18 hours in order to mature biologically; the separated cream with an acidity of no more than 6 deg. of SH is supplemented with (depending on the time of year) 16 to 20% linseed oil in relation to total fat content, where the linseed oil contains 5 to 7% palmitic acid C 16:1; 3 to 5% stearic acid C 18:0; 12 to 18% oleic acid C 18:1, and 65 to 75% linoleic acid C 18:2, where the mixture undergoes butter formation until butter grains reach a diameter of 3 to 4 mm, the buttermilk is separated from the butter, and then the butter grains are rinsed once or twice with water and after rinsing the butter is churned at low rpm.

Technology Offer
(11 PL 63AV 3MNT)

Innovations and advantages of the offer - pro-healthy product: lower saturated lipid and cholesterol content compared to butter, combined with higher levels of mono- and polyunsaturated fatty acids; - no additives are used in the technological process (stabilizers, emulsifiers or preservatives); - the product is not heat treated; - the product has all of the characteristics of a fresh and natural product, maintaining the olfactory and gustatory properties of the ingredients,;it possesses a refreshing smell and taste; - the product is characterized by a beneficial relation of omega-3 fatty acids to omega-6 fatty acids on the level 10:1; - the production technology of linseed butter includes classical devices used in the production of butter and doesn't require additional investments into machines.

Valid until: 14/09/2012

For further information (including IPR status) please contact:

Cristina Cabeza Phone: +34 955 039 833 Fax: +34 955 039 835 Email: cristina.cabeza@juntadeandalucia.es

AGRICULTURE AND MARINE RESOURCES,AGROFOOD INDUSTRY Technology for producing a feed additive based on potato wastes Abstract A Russian R&D institute from Kemerovo developed a technology for recycling of potato wastes to produce a feed additive for farm animals using alive cellulolytic microorganisms. The method allows using micro-organisms many times with a minimum energy costs. The Institute seeks partners for further joint development. Description Potato wastes (pulp and cell sap) have a high feeding value and technological potential, which can be used in fodder manufacturing. The Russian Institute suggests waste recycling using alive celluloselytic organisms as a solution for potato wastes utilization The core of the technology is that raw components (wastes) containing complex polysaccharides (pectin, cellulose, hemicellulose etc.) are exposed to living microorganisms. Enzymes secreted by microorganisms are capable to deep destruction of cell walls and some structural polysaccharides. That is, complex polysaccharides are split into simple ones, and further they make a basis for formation of easily digestible feed protein. The technology for microbiological treatment of potato (and probably other) wastes includes following stages: preparation of raw material, seeding of microbial culture, fermentation and pasteurization. Before the fermentation, vegetable wastes are subjected to a pulsed thermal processing. A mixture of microorganisms cultures is introduced in the prepared raw material by seeding, to serve as a source of enzymes. This mixture consists of yeast, bacteria and fungi that produce enzymes and have amylolytic and celluloselytic properties. Then, the fermentation of produced biomass and pasteurization take place. The resulting biomass is exposed to low temperature granulation without steam that eliminates protein degradation and provides for vitamins safety even during a long storage. The feed additive provides health-care and stimulating impacts on the intestinal tract, immune and hematopoietic systems of farm animals, and

Technology Offer
(11 RU 86FG 3MPN)

helps to remove harmful substances from the body, to increase resistance to diseases. Innovations and advantages of the offer The novelty of this technology is in the use of solid fermentation based on living cellulolytic microorganisms, which are an alternative of traditional fodder yeast and enzymes. Application of industrial enzymes can improve only the energy component in the fodder by increasing the amount of soluble sugars during the destruction of cellulose. Microbiological fermentation with cellulolytic microorganisms increases its protein component by forming an additional microbial protein by using available sources of nitrogen, along with increased food energy value. Such a source may be atmospheric nitrogen in an amount necessary for protein synthesis. The biofermentation provides efficient destruction of cellulose and other polysaccharides with subsequent synthesis of microbial protein. The digestibility of this protein is 25-30% higher than the digestibility of proteins contained in plants. Furthermore, this technology is simple and inexpensive, environmentally friendly because it does not make harmful emissions into the biosphere and complies with current environmental regulations. The main advantages of the alternative technology of feed additive production are complexity and ability to solve the major problems of agricultural enterprises simultaneously: - firstly, it helps to obtain high quality farm feed; - secondly, environmental issues - waste management. Current and Potential Domain of Application The developed technology is designed for use in agriculture particularly in the feed industry or plant raw (waste potatoes) recycling.

AGRICULTURE AND MARINE RESOURCES,AGROFOOD INDUSTRY Technology for producing a feed additive based on potato wastes
Valid until: 21/09/2012

Technology Offer
(11 RU 86FG 3MPN)

For further information (including IPR status) please contact:

Cristina Cabeza Phone: +34 955 039 833 Fax: +34 955 039 835 Email: cristina.cabeza@juntadeandalucia.es

BIOLOGICAL SCIENCES,AGROFOOD INDUSTRY

Technology Offer

Technology for manufacturing natural active betulin and obtaining betulinic acid from (11 RU 86FG 3MQ6) it. Abstract A Russian innovation company (Rybinsk, Yaroslavl region), specialized in manufacture of betulin and betulinic acid, development of dietary supplements and drugs based them, developed a technology that allows to obtain highly pure (97% ) high-yield (31%) betulin without using chemical solvents. The company is looking for partners for technical cooperation and joint venture agreement. Description Betulin is triterpenoid of lupane structure, commonly isolated from birch bark. Betulin reduces lipids level in blood, liver and adipose tissue, and also increases the sensitivity to insulin. In certain doses, it can be effective against tuberculosis mycobacteria. Current conventional methods for obtaining betulin and betulinic acid are based on exposure to chemical solvents and have the following disadvantages: low degree of extraction, multi-stage and long process, use of highly reactive solvents, abundance of waste, high cost and environmental unfriendliness. There are no one-stage processes for receiving betulinic acid without use of chemically active agents. The Russian company developed a new method for industrial production of betulin. It is based on the disintegration of the raw material and does not require chemical methods. The proposed method is based on a property of finely chopped birch bark flour with broken chemical bonds in polymers: hydrophobicity of triterpenoid fraction, detected by the authors. This property allows isolating triterpene fraction (betulin) from bark flour through flotation. It is a conceptually new approach to the manufacture of betulin. Development of an efficient industrial method of isolating betulin can reduce the price of dietary supplements, cosmetics and medicines containing betuline, and solve the environmental problems associated with waste disposal in woodworking enterprises. Development of the new technology for betulin isolating without using expensive and hazardous solvents improves the industrial safety, enables to save on raw materials and energy, to reduce labor costs by eliminating the process of waste utilization. Innovations and advantages of the offer The innovative aspect is the new method of industrial production of betulin that is based on disintegration of the raw material and does not require chemical methods (betulin is produced from finely chopped material through flotation). This technology has the following advantages: 1) high efficiency of the process (betulin yield up to 31% with 97% of purity); 2) low cost, due to absence of expensive and explosive solvents; 3) enhanced environmental friendliness; 4) wastelessness, due to the complex extracting of various natural compounds from bark. Current and Potential Domain of Application Scopes: - Nanoelectronics; - Food industry; - Cosmetic industry; - Pharmaceutical industry; - Defense industry.
Valid until: 22/09/2012

For further information (including IPR status) please contact:

Cristina Cabeza Phone: +34 955 039 833 Fax: +34 955 039 835 Email: cristina.cabeza@juntadeandalucia.es

AGROFOOD INDUSTRY,PROTECTING MAN AND ENVIRONMENT New technology for obtaining dry milk-protein products Abstract A Russian R&D institute from Kemerovo developed a technology for making dry milkprotein products, in order to obtain a full-value nutrition through extracting amino acids from biological systems in a new way. The method allows obtaining products with the minimum energy and time costs. The Institute seeks partners for the further joint development. Description Dehydration is one of the ways for processing milkprotein products for their subsequent storage; it reduces weight and volume and has essential advantages in terms of storage and placing in comparison with other conservation methods. The classic method of dehydration is dehydrofreezing of food products. The Institute proposes a technology for producing dry milk-protein products by vacuum drying, which is a new way for processing of these products. The core of the technology is that dehydration of milk-protein products is going at a pressure below atmospheric pressure (100 kPa), but higher than the threefold point of water (613 Pa). At a residual pressure of 2030 kPa, the products temperature is 15-17C, which ensures complete preservation of vitamins, amino acids and other thermolabile elements. Vacuum drying is going in the following sequence: the product is crushed (crushing is applied for such products as cheese, cottage cheese, casein; sour cream), placed on tins and then in the vacuum chamber, after that the pressure is reduced. At this time, heat isn't supplied, and heaters are turned on after setting a required mode of residual pressure. It takes 15-20 minutes. The drying proceeds until the moisture weight fraction in the product is 4-7%. The vacuum drying will allow excluding disadvantages of dehydrofreezing in preservation of high quality indicators of the dry milk-protein products, which are not worse than indicators of dehydrofreezed products and in some cases are even better.

Technology Offer
(11 RU 86FG 3MQJ)

Innovations and advantages of the offer The innovation of the developed technology of vacuum drying is in application of a processing method which was not applied to milk-protein products before due to the absence of certain technological modes and the studied kinetic laws. During the proposed vacuum drying, the product is at above-zero temperature, unlike dehydrofreezing. The process duration is reduced: the vacuum drying duration is 4-5 hours, while dehydrofreezing continues not less than 12 hours, and sometimes more than 20 hours. Besides, for vacuum drying, more simple and cheap equipment is used. Competitiveness of products obtained on the basis of the developed technology is that dry milk-protein products will have high quality indicators, extended shelf life and low costs (2-3 x less than dehydrofreezing costs). Current and Potential Domain of Application The resulting production will have universal application: dry products can be used without restoration and with restoration; as well they can be used as seasonings. The main consumers of scientific result of the proposed project are people of all age groups; army, fleet, people who work in extreme conditions, the state organizations providing defensive ability of the country
Valid until: 23/09/2012

For further information (including IPR status) please contact:

Cristina Cabeza Phone: +34 955 039 833 Fax: +34 955 039 835 Email: cristina.cabeza@juntadeandalucia.es

PHYSICAL AND EXACT SCIENCES,BIOLOGICAL SCIENCES Analytical method for determination of antioxidants and authenticity of olive oil with HPLC-TLS Abstract A researcher from Slovenian university has developed a highly sensitive analytical method based on laser photothermal techniques such as thermal lens spectrometry (TLS) combined with liquid chromatography (LC). Developed analytical method enables analyses of trans-carotene, luteine and authenticity of olive oil with limit of detection in ng/ml. University seeks laboratories for monitoring quality of olive oil, SMEs, institutions of food quality control service to implementing and marketing it. Description Technology of the thermal lens spectrometry (TLS) combined with liquid chromatography (LC) is not commercialy available on market. It is exclusive know-how of Slovenian researcher from university. A researcher has developed highly sensitive analytical method for determination of antioxidant trans--carotene (provitamin A), luteine and authenticity of olive oil with HPLC-TLS. Since the natural relationships of pigments in the olive oil are in correlation with parameters such as olive variety, seed quality, fruit ripeness, storage conditions, the natural relationships of pigments are useful as markers to assess the authenticity of olive oil or confirm if olive oil is mixed with other vegetable oils. Certificate of analysis as a final product differentiate olive oils by added value concentrations of antioxidant trans--carotene (provitamin A) and luteine. In olive oils, the main carotenoids are -carotene (C40H56) and luteine (C40H56O2). It has been proved that -carotene and luteine, which can also be found in olive oil, act as an antioxidant as a result of conjugated double bonds and that they participate in immune function and protect cells against mutations and abnormal growth. Analyzed concentrations of trans--carotene in olive oils range from 0.38 g/mL to 20 g/mL. To meet the

Technology Offer
(11 SI 68CS 3LXL)

recommended daily requirements of vitamin A is necessary to ingest 50 mL = 0.5 dl of olive oil per day. Different analyzed concentrations of trans--carotene and luteine are indicator of quality and provitamine activity of olive oil and bears great epidemiological and nutrition significance. -carotene is found in the body as provitamin A and is the precursor of vitamin A. Retinol is the active form of vitamin A. -carotene appears as a mixture of different isomers. Cis-isomers of -carotene have a significantly lower activity of provitamin A as transisomers, so the separation, identification and detection of trans/cis-isomers of -carotene (TBC/CBC) is very important, both in terms of provitamine activity of -carotene and quality control of olive oil. Luteine is very important for the eyes. When entering the body, luteine is accumulated in two areas of the eye: a certain portion of retina (the retina), which is called the yellow spot and the eye lens. Yellow spot on the retinal arterial changes take place - as a result of reactions of free radicals - which can lead to macular degeneration. Ophthalmic lens of the eye is the part that is most subject to diseases. 98% of ophthalmic lens form proteins which are exposed to free-radical damage and that is the basis for the formation of cataracts. Antioxidant luteine prevents formation of free radicals and consequently cataracts and macular degeneration. Innovations and advantages of the offer - technology HPLC-TLS is not commercialy available on the market. - limit of detection HPLC-TLS technology is 100 times lower (0,1 ppb) than limit of detection commercialy available HPLC-UV-VIS (10 ppb). - developed analytical method offers no sample preparations and enables fast and economic analyses of antioxidant activity and authenticity of olive oil with limit of detection in ppb. - certificate of analysis as a product differentiate olive oils by added value concentrations of antioxidant trans--carotene (provitamin A) and luteine. - with developed technology, analytical method and 1

PHYSICAL AND EXACT SCIENCES,BIOLOGICAL SCIENCES Analytical method for determination of antioxidants and authenticity of olive oil with HPLC-TLS certificate of analysis it is not possible to mislead people who buy olive oil in shops or on black market, due to real characteristic of olive oil. - based on the results of chemical analyses (concentrations of antioxidant activity) of olive oil samples, researcher offers counseling to the producers of olive oil regarding the most appropriate oil technology, optimise it in thus they raise the quality of olive oil and justify the price. Current and Potential Domain of Application The HPLC-TLS technology can be used in laboratories for monitoring quality of olive oil, SMEs and institutions of food quality control service to produce and implement certification of antioxidant activity and authenticity of olive oil.

Technology Offer
(11 SI 68CS 3LXL)

Valid until: 04/07/2012

For further information (including IPR status) please contact:

Cristina Cabeza Phone: +34 955 039 833 Fax: +34 955 039 835 Email: cristina.cabeza@juntadeandalucia.es