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UPN Ref Technology
151 A RE-USABLE, LOW-COST ARTICLE TO HEAT FROZEN SANDWICHES/PIZZAS IN MICROWAVE OVENS WHILE FULLY PRESERVING BREAD TEXTURE, FRESHNESS AND CRISPNESS
A RE-USABLE, LOW-COST ARTICLE TO HEAT FROZEN SANDWICHES/PIZZAS IN MICROWAVE OVENS WHILE FULLY PRESERVING BREAD TEXTURE, FRESHNESS AND CRISPNESS, AND REDUCING STANDARD MICROWAVE HEATING TIMES BY 33%. SAME ARTICLE MAY BE USED TO IMPART FRESH MEAT AND BREAD FLAVORS/AROMAS ON HEATED SANDWICHES TO INTENSIFY CONSUMER'S TASTE & PLEASURE.
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143 Innovative encapsulation technologies for controlled release of functional ingredients and medicinals
A serie of core technologies that are based on patented encapsulation techniques designed for targeted and controlled release of vaccines, antibiotics, probiotics, nutrients and a wide range of sensitive food ingredients. Efficiency systems have proven to be efficient “DHL” ingredient delivery services in the human and animal body. In this way, this can help industry to enhance and develop new products with proven health claims.
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70 A safe, non-toxic, edible, organic nano-material for use in multiple applications
A safe, non-toxic, edible, organic, low-cost, nanomaterial that can be applied in many applications including: Personal Care, Cosmetics, Pharmaceutical, Nutraceutical, Agri-chemical and Food Products. The company's mission is to fulfill a rapidly growing global demand for eco-friendly polymers produced from sustainable sources that also enhance the performance of consumer products and provide new and unique properties.
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35 Advanced in-vitro model to evaluate the disposition and bio-performance of oral pharmaceuticals and nutritional products.
A dynamic in-vitro system that fully replicates the complex biochemical conditions and the array of gastric forces crucial for the prediction of the bio-performance of pharmaceuticals and nutritional based materials.
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29 Cellulose fiber gel technology ingredient
Cellulosic (oat or corn-based) dietary fiber ingredients produced using a proprietary manufacturing process. This food ingredient can serve as a thickening agent, viscosity enhancer, emulsifier or even as a binder/adhesive. It is a natural and cost competitive alternative to many gums and starches, and could form a short and soft gel better than other soluble fibers.
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13 Low temperature mogul technology for center filled vital gums
The Innovator has developed a low temperature mogul technology, which gives the producer the possibility to produce center filled and unfilled vital gums from starch. The products consist of about 20% starch®, glucose / sugar syrup, flavors and colors. The center filled vital gums can be filled with heat sensitive liquids between 10-20%.
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9 Anti-inflammatory agents
Novel anti-inflammatory compounds have been discovered with both topical and oral availability. The applications would be cosmetics, functional foods, supplements and pharmaceuticals. The Innovator has a niche expertise in iminosugars and related compounds from plants and micro-organisms.
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8 Antimicrobial plant extracts
Early stage non-volatile components of food chain extracts. Non-volatile components of several food chain extracts have been isolated and have interesting activity on various bacteria, including gram-negative E. coli and Pseudomonas aeruginosa. Initial data have been collected for pharmaceutical use. A bio-based and natural technology. Water-soluble compounds are the niche interest.
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