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UPN Ref Technology
196 SUPERCRITICAL FLUIDS
Supercritical fluids are involved in a wide variety of applications which have shown a significant progress in recent years. Many industrial sectors are concerned including cosmetics, pharmaceutics, materials, chemistry or energy. Other areas are in rapid development such as the cleaning of mechanical parts or the surface preparation of microelectronics. It should be noted that water (Tc = 374 °C, Pc = 221 bars), which critical point is higher than that of CO2 (Tc = 31 °C, Pc = 74 bars), is nevertheless very much studied as a reaction medium, finding applications in the synthesis of nanoparticles and the recovery and treatment of waste.
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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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138 Drying technology for the food processing industry
The Innovator has been working with a number of companies to develop an absorption dryer to remove the moisture from food, among other things. The absorption dryer enables energy consumption to be substantially reduced, functional properties like food aroma, flavour and colour to be retained and the capacity of existing dryers to be boosted. Removing water from food is one of the most intensive processes in the food industry. The warm, moist and oxygen-rich environment in which this occurs makes food susceptible to undesirable product changes.
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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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40 A bacteriophage lysates production technology
A method for the commercial production of bacteriophages composition. The method decreases the production volume and increases the production yields.
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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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