Available Technologies
# of Displayed Technologies: 3 / 3
Ultra Sheer Technology (UST): Revolutionizing Protein Blending for Superior Nutrition and Taste
TS-065233 — The Need: The food industry grapples with meeting escalating consumer demands for health-centric, eco-friendly, and economically viable protein-based diets. Despite the surge in popularity of plant-based milk products, consumer reluctance persists due to lackluster flavors and compromised taste. Add…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Balasubramaniam, V M "Bala"; Janahar, Jerish Joyner; Jimenez-Flores, Rafael
- Licensing Officer: Dahlman, Jason "Jay"
Production of a stable blend of casein and plant proteins
TS-046583 — The Need
In today's competitive food industry, there is an increasing demand for stable and functional protein solutions that cater to the rising preference for plant-based products. However, incorporating plant proteins into aqueous food systems has been a challenge due to their inherent insta…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Jimenez-Flores, Rafael; Mayta Apaza, Alba; Ortega-Anaya, Joana; Tieu, Stiphany
- Licensing Officer: Dahlman, Jason "Jay"
Isolated Milk Phospholipids and MFGM
TS-045170 — Process for isolating and producing a high milk phospholipid ingredient from a by-product of the dairy industry, also commonly known as Milk Fat Globule Membrane (MFGM).
The Need: Revolutionizing Acid Whey Utilization for Increased Profitability and Sustainability
The dairy industry faces a critical challenge in effectively utilizing acid whey, a by-product generated during the production of cheese and Greek yogurt. Currently, acid whey is considered undesirable du…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Jimenez-Flores, Rafael; Ortega-Anaya, Joana
- Licensing Officer: Dahlman, Jason "Jay"
