This invention is a new product that completely eliminates the burning sensation from consuming spicy foods and hot sauces. It can be produced in either tablet or liquid form and should be taken right after consuming a spicy dish. With this technology, you can take the bite out of your next bite to eat and enjoy a wider range of hot foods and flavors.

AgCenter scientists have created a new type of spicy and delicious hot sauce that does not require fermentation before using. This reduces storage time and cost and gets the product to the customer faster.

AgCenter scientists have discovered a new natural extract that prevents bread from molding. Bread treated with this substance is stable for eight days at room temperate without any mold growth. This allows customers to enjoy their bread over a longer period and reduces the risk of eating bread with fungus on it.

A new material has been discovered that can mask bitter and biting flavors in food. Substances like glycerine, ethanol and potassium salts can be added to foods in greater quantities without a hindrance to taste. Glycerine can be used to control moisture in food and replace high fructose corn syrup, while potassium salts can be used to replace the more hazardous sodium salts.

AgCenter scientists have developed a new method to add coenzyme Q10 and other materials that are not well absorbed by the body to a wide variety of food products. Both the solubility and the absorption by the gastrointestinal tract are increased, leading to maximum usage efficiency. With this technology, meats, dairy products, and eggs can all deliver significant amounts of Q10 to the body. Q10 has been linked to reducing migraines and lowering blood pressure, making it a must for your meals.

This invention is a new type of carbohydrate that increases the bulk and satiety of food. These carbohydrates increase the amount of fiber and decrease the number of calories in food without affecting the taste, smell, or cooking characteristics. This makes them ideal for weight management because increasing fullness will lead to people eating less and being healthier. These carbohydrates can be used in many types of snacks and tasty treats like health bars and cookies.

AgCenter scientists have created a partial substitute for bleached flour used in the preparation of baked goods and pastas. Using this new substitute adds omega 3 fatty acids and conjugated linoleic acid to the final product. These compounds offer many benefits to the heart, lower insulin resistance and can help to fight certain types of cancer.

This is a new, all-natural process to extract higher amounts of lutein from corn. After corn has been processed by this unique method, almost 25 percent more lutein can be extracted. Lutein is a strong antioxidant that can reduce eyesight degeneration and may reduce certain forms of cancer. This makes its increase in the diet quite valuable to young and old consumers alike.

AgCenter scientists have invented a new method to add fenugreek to a wide variety of foods and drinks. Meats, breads, eggs, muscadine juice and tea can all contain a high-enough level of fenugreek to help prevent glucose absorption and lower the glycemic index of the food or drink. This is important for both weight maintenance and managing diabetes as high glycemic index and high-sugar foods contribute to obesity and diabetes.

This invention is new way to extract glycomacropeptide (GMP) from dairy products. One can obtain very high GMP yields with astounding purity using this method. Expensive machinery, like a chromatographer, is not required for this process, leading to substantial savings. GMP extracted by this method can be further modified and used for many food applications and treatments for phenylketonuria (PKU).