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AgCenter scientists have developed a method to reduce the bitter flavor of protein hydrolysates. Protein hydrolysates are small peptides and free amino acids that are more easily absorbed by the body and, therefore, get to muscles quickly. The peptides and amino acids result in bitter flavors and limit the palatability of hydrolysate-containing supplements. This technology allows greater degrees of hydrolysis, better flavor and faster muscle recovery for athletes and casual exercisers.
This discovery is the use of particular sugars as agents to mask bitter flavors in food and drinks. Experiments with alcoholic beverages show that the sugars can reduce the amount of phenolic and alpha acids in hops that cause bitter or unpleasant flavors and improve the overall taste of the product. Reducing the amount of acids can also potentially reduce acid reflux suffered by some product users.
This discovery is a novel method to treat rice bran and enhance its quality as it exits the rice mill. By treating rice bran at this stage, the flavor loss and nutritional quality degradation associated with rice bran processing are minimized. The process specifically protects the essential fatty acids and several types of vitamin E, including tocopherols and tocotrienols, in any extracted rice bran oil, which can be further processed into supplements and pharmaceuticals.
LSU AgCenter scientists have developed a fast and accurate assay for detecting E. coli in meat. The assay is most effective at detecting groups of E. coli containing Shiga toxins, which can lead to milder symptoms, such as diarrhea or vomiting, or the potentially fatal Haemolytic Uraemic Syndrome. The assay gives final results in minutes and does not require expensive machinery, such as PCR thermal cyclers.
LSU AgCenter scientists have developed a method to modify starch that greatly lowers its Glycemic Index value. The resulting starch does not gelatinize when processed, even at boiling temperatures, and remains indigestible in the stomach, which reduces its glycemic and caloric values. With further research, the modified starch has the potential to obtain a glycemic value of less than 20 compared with 100 for normal starch.
LSU AgCenter scientists have developed methods to extract oil from fish that produces a product with fewer impurities, such as free fatty acids and peroxides. The lack of these impurities helps ensure that the oils will last longer and be more beneficial when ingested. Because the method can remove many impurities at once, fewer steps and less time are needed to produce high-quality oil.
LSU AgCenter scientists have developed a soybean whey rich in lunasin and the Bowman-Birk inhibitor (BBI). The lunasin- and BBI-rich dry powder is easy to use and transport. Lunasin and BBI are well known as anti-inflammatory compounds and anti-oxidants, both of which are useful for sport nutrition products.
LSU AgCenter scientists have developed a method to purify fish oils and enrich them with eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids. These compounds are well known for their potential cardiovascular and mental health benefits. This method did not use chemicals to enrich fish oils with EPA and DHA or to the purify fish oils enriched with EPA and DHA. In experiments performed, the EPA and DHA fractions of the fish oil were increased by almost 18% in certain cases.
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.
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.
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 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.
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 invention is a method to greatly enhance the cancer-fighting effectiveness of natural oil extracts and incorporate them into food. Confections and fried foods can gain an anti-carcinogenic benefit and still taste great. The extract does not require high doses to be effective, and there is no risk to normal cells or toxicity.
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. This technology has been licensed. Please contact the AgCenter Office of Intellectual Property for information on partnering with our licensee.
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. U.S. Patent 7,943,804.
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.
AgCenter scientists have discovered a new, all-natural method to increase the solubility of all-natural colorants. Certain natural colorants have antioxidants that can be imparted to the end product. These healthier colorants, like carotenoids, can be used instead of synthetics and can increase the color range and clarity in many water-based products such as juice, pasta and ice cream.
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).
This invention is a new method to add omega-3 fatty acids from fish oil into beverages. The process creates a fish oil mixture using natural compounds and simple processing methods. Added sweeteners allow the mixture to be used in sweet drinks and mask the flavors of the fish oil. Experimentation has made the compound stable at room temperature for an extended period.
This invention is a new set of DNA primers that allows scientists to test for live Salmonella. The unique primers, when combined with certain DNA amplification techniques, make many copies of a particular piece of DNA found in Salmonella so that various tests can detect the bacteria in very small samples of material. Chemicals are added to distinguish between living and dead cells, further increasing accuracy by making sure only living cells are copied.
A new method has been discovered to recycle the fruit waste product known as pomace into a tasty food ingredient high in antioxidants and fiber. As a waste byproduct, pomace is very affordable and can be cheaply processed into a valuable ingredient. Many of the sugars and calories are also removed during processing, making this a healthful way to get important nutrients.
This is a new method to approximate and analyze the Glycemic Index (GI) for foods that contain carbohydrates and sugars by using a unique mixture of enzymes. No test subjects or blood samples are needed; only a small sample of the food you wish to analyze. This fast, accurate and cost-effective method can help companies measure and lower GI in their products.
AgCenter scientists have developed a new process to modify the properties of starch without chemicals. Normally, such changes would require that the ingredient be labeled “modified starch”; however, this process allows the ingredient to be labeled simply as “starch.” The unique process also can increase the natural benefits of the starch, such as satiety, making it more appealing to consumers.
