Vývoj nových ingrediencí s mikrobiálními a antioxidačními vlastnostmi z rostlinných vedlejších produktů.
Datum: 20.8.2012
Španělská organizace hledá společnost z oblasti potravinových aditiv pro testování nového extrakčního systému, tento systém snižuje procesní náklady. Spolupráce je možná v rámci projektu EUREKA, nebo jen v podobě technické spolupráce a dohody o výrobě se společnostmi se zaměřením na potravinové aditiva.
Description:
The Catalonian organization has been working during some years to recover polyphenols from a vegetal byproduct. The results are very good, and a new ingredient (extract) has been obtained, with important antimicrobial and antioxidant properties founded. However, the present process is too expensive to be used to obtain a food ingredient, so, new extraction systems have to be tested in order to obtain the suitable processing cost. Preliminary tests carried out by the organization have been successful, but extensive test need to be done to direct the right processing conditions.
The by-product supplier food company will be a leader of the research project.
Technical Specifications / Specific technical requirements of the request:
The project to be submitted to EUREKA program, is under preparation and the proposal will be finalized with potential partners.
The Catalonian company will focus on new extraction system tested capacities of the companies interested.
Current and Potential Domain of Application
The new ingredient should be used to reduce or stabilize the microbial load and/or avoid the oxidation of a formulated food like a meat burguer.
Comments:
- Type of partner sought: Companies that are processors and marketers of food additives, either in one country or in several countries in Europe.
- Specific area of activity of the partner: Food, food additives.
- Task to be performed by the partner sought: The sought company should carry out by itself or by outsourcing, the test of antimicrobial and antioxidant properties for the new ingredient, and test out on fresh real food. Cooperation on testing the new food ingredient.
Ref: 12 ES 252K 3PAX
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