Innovación en saturated fatty acids. : Oportu...

D-621empresa anónima / España 1619

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Buscamos auténtico chocolate con contenido reducido de ácidos grasos saturados (SFC) (máx. 6,5%)

chocolate, SFA, Food, nutritional profiles, saturated fatty acids.
- Resultado deseado
  
  Estamos en busca de "verdadero chocolate" - negro, con leche, blanco- con un contenido reducido en SFA (SFA máximo de 6,5% en el chocolate). El producto debe tener un perfil de sabor de chocolate convencional, y la textura, estabilidad y temperatura similar. También debe ser adecuado para los procesos de recubrimiento de chocolate industriales.
  
  20/05/13 - El deadline de esta demanda ha caducado
  
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  Detalles de la demanda :
  
  Aditional food ingredients apart from the chocolate ones, are allowed. Solutions presented must be considered chocolate from a regulatory point of view (Directive 2000/36/CE). Additional cost should be minimized, and would be also taken in consideration in order to confirm the viability of the solution. Licensing will also be accepted.
  
  In a few months, nutritional profiles to identify food products that will be able to use health claims will be approved. We are looking for an improvement in chocolate fat profile, in order to keep with the nutritional profiles in our products. Solutions proposed should be suitable for standard coating equipments (small adaptations are allowed). Leer más
D-736empresa anónima / Italia 1990

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Buscando un producto/proceso/formulación innovador que permita la producción de grasas sólidas, semi-sólidas y líquidas sin aceite de palmera o coco en la formulación

fat/s, fat technology, Bakery, palm oil, coconut oil, saturated fatty acids, fat based fillings, spreadable creams, dry breads, food technology
- Resultado deseado
  
  In order to improve the nutritional profile of our product portfolio we would like to reduce the content of saturated fatty acids. To do so, we are looking for substitutes of palm and coconut oils to be used for the production of fat based fillings (i.e. spreadable creams) as well as for the production of dry breads (i.e. crackers, breadsticks, crispbread etc.).
  
  05/05/13 - El deadline de esta demanda ha caducado
  
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  Detalles de la demanda :
  
  Con el fin de mejorar el perfil nutricional de nuestro portafolio de productos nos gustaría reducir el contenido de ácidos grasos saturados. Para ello, se están buscando sustitutos de aceites de palmera y de coco para ser utilizados para la producción de grasa (es decir, rellenos a base de cremas para untar), así como para la producción de panes secos (galletas, palitos de pan, pan crujiente, etc.) Leer más
D-699empresa anónima / España 1191

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Buscamos: inhibidor de cristales de sacarosa hemi-heptahidrato para soluciones saturadas de sacarosa mantenidas a -18 º C (bakery)

Sucrose, syrups, glacing, icing, hemi-heptahydrate, sugar bloom, cryogenics, frozen, sucrose hydrates, freezing process, crystall nucleation, crystall growth, sugar eruptions, glass transition temperature, crystallization, Bakery
- Resultado deseado
  
  Empresa con cerca de 2500 empleados y una facturación de alrededor de 400M€ , produce y distribuye productos de panadería principalmente en los mercados español y portugués
  
  Las soluciones saturadas de sacarosa en agua, a temperaturas por debajo de -18 º C, pueden desarrollar "sugar bloom eruptions". Estas erupciones son estructuras microcristalina de sacarosa hemi-heptahidratada y hacen poco atractivos los productos de panadería.
  
  La solución deseada debe estar basada en un inhibidor, sin embargo, estamos abiertos a otro tipo de soluciones tales como la modificación de las condiciones de congelación. También estamos interesados en proyectos de investigación bajo contrato.
  
  12/12/12 - El deadline de esta demanda ha caducado
  
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  Detalles de la demanda :
  
  This inhibitor has to accomplish the following requirements:
  
  - The inhibitor must prevent the sugar bloom eruptions to appear in a over saturated sucrose solution at temperatures below -18ºC.
  
  - It should be allowed for human consumption in CEE.
  
  - The consumer shouldn’t notice anything (taste, flavor, appearance...) about the inhibitor when he will eat the bakery good containing it.
  
  The over saturated solutions of sucrose in water, at temperatures below -18ºC, can develop sugar bloom eruptions. Sugar bloom eruptions are identified as a microcrystalline structure of hemi-heptahydrate sucrose (Identified by DTA). Sucrose hydrates and their dynamics are described in The Sucrose Water Phase Diagram (from Young and Jones, Sucrose Hydrates, J.Phys.Coll. Chem. 53, 1334 (1949). This sugar bloom eruptions, cause a visible perfect shape round white spot over the surface of the bakery goods, with different kinds of icing as a topping, in storage frozen conditions (-18ºC). This eruptions makes bakery products unappealing, not good for sales anymore. Leer más
D-795Gruhn May Inc. / Estados Unidos 7259

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Seeking technology to rapidly de-water ( from saturated liquid to 5%-10% moisture) large quantities of wastewater sludge/grit using portable/transportable equipment.

wastewater, sewage, de-water, dewater
- Resultado deseado
  
  Seeking technology to rapidly de-water ( from saturated liquid to 5%-10% moisture) large quantities of wastewater sludge/grit using portable/transportable equipment. Must be energy efficient, environmentally sound and require minimal operational personnel.
  
  Compartir demanda
  
  Detalles de la demanda :
  
  Ideally the technology would be capable of processing 30 cu yds of solids per hour and handle flow rates of 1000-2000 gpm. Permeate/leachate would return to source, finished would be evacuated via conveyor or auger to an elevation sufficient to allow for direct loading into trucks. Leer más

Buscador de innovación destacado Air Products and Chemicals

Sobre Air Products and Chemicals

Àreas de interés

Demandas tecnológicas

Política de open innovation

D-330empresa anónima / Reino Unido 1089

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Expertise in / commercial supply of short peptides-based technology to moisturise skin / hair

short peptides, di- or tri-peptides, amino acids (including modified or mixtures), moisturisation
- Resultado deseado
  
  We are working with an established European manufacturer, searching for expertise in the area of short peptides-based technology to moisturise keratinous substrates (e.g. hair and skin). Traditionally small molecules like glycerol have been used for this purpose but the client is interested in delivering advanced moisturisation using more sophisticated molecules than glycerols. Molecules of interest are of low molecular weight (<300 Da), protein derived and can include both pure & mixed forms.
  
  11/03/11 - El deadline de esta demanda ha caducado
  
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  Detalles de la demanda :
  
  We are working with an established European manufacturer, searching for expertise in the area of short peptides-based technology to moisturise keratinous substrates (e.g. hair and skin). Traditionally small molecules like glycerol have been used for this purpose but the client is interested in delivering advanced moisturisation using more sophisticated molecules than glycerols.
  
  The skin is a complex organ which, under desiccation stress, breaks down the protein Filaggrin to generate amino acids which then protect the skin. Therefore our client’s interest is in exploring amino acids and short peptides as agents for providing advanced moisturization. The client wishes to provide consumers with proven products (i.e. with justifiable claims) which increase the skin’s protection against environmental stresses, and therefore wish to identify groups / companies / individuals with expertise in:-
  - Amino acids and mixtures / cocktails thereof
  - Modified amino acids
  - Short peptides (e.g. di- and tri-peptides)
  - Biochemical stability of small peptides
  - Rheology of concentrated amino acid systems
  - Interaction of amino acid mixtures with keratin
  - Cosmeceutical peptides
  
  The molecules of interest are of low molecular weight (<300 Da), protein derived and can include both pure and mixed forms.
  
  We are also keen to identify commercial entities that are able to supply quantities of the above for research / new product development. These companies could also be potential development partners. Activity in BRIC (Brazil, Russia, India and China) countries is of particular interest, as is identifying emerging companies in the USA and Japan. Companies of interest could be from the pharmaceutical, oral and skin/hair care industries amongst others.
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D-786empresa anónima / Reino Unido 1126

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Buscando: un nuevo dispensador y método de aplicación fácil de usar para un producto adhesivo semi-sólidos

dispenser, dispensers, applicator, delivery method, adhesive, adhesives
- Resultado deseado
  
  We are seeking a neat, consistent, smooth, and non-messy way to dispense a professional adhesive without
  pouring or dropping "clumps" of adhesive. Neat and clean is a major goal.
  
  An adhesive and delivery method with the same bond strength as a pourable adhesive, but with much greater
  ease-of-use and application. Suitable for professional (primarily construction) work as well as consumer DIY and craft work in other formulations.
  
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  Detalles de la demanda :
  
  Estamos buscando una manera de dispensar un adhesivo profesional que sea limpia, consistente, uniforme, que no deje manchas y que no deje caer "pegotes" de adhesivo. El objetivo más importante es que sea limpio y cuidado.
  
  Un adhesivo y dispensador que tenga la misma fuerza de unión de un adhesivo vertible, pero con mucho mayor facilidad de uso y aplicación. Adecuado para uso profesional (principalmente construcción), así como para los consumidores de bricolaje y artesanía. Leer más
D-521empresa anónima / España 3246

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Buscamos un método rápido para la detección de la lactosa en la leche

Lactose, milk
- Resultado deseado
  
  European manufacturer of dairy products. We are seeking a fast method for lactose detection in milk. The present methods of analyses of lactose need time, are expensive or are based on indirect measurements (as the glucose produced after the decomposition of lactose). Therefore, a fast and inexpensive direct method should be desirable.
  
  Lactose is a sugar found only in milk; it belongs to the group of organic chemical compounds called carbohydrates. Particulary, it is a disaccharide, with a molecule containing the monosaccharides glucose and galactose.It is water soluble, occurring as a molecular solution in milk. The lactose content of milk varies between 3.6 and 5.5%. Some lactic bacteria contain an enzyme called lactase which attacks lactose, splitting its molecules into glucose and galactose. The human beings also use the enzyme lactase to break down the molecule of lactase.
  
  Nowadays, this phenomenon is also used in the dairy industries to produce lactose-free-milk. The production of lactose-free-milks is increasing since the population of lactose intolerant individuals is rising. Lactose intolerance is the inability to digest lactose. These individuals have insufficient levels of lactase in their digestive system and in most cases will experience symptons such as abdominal bloating and cramps, flatulence, diarrhea, nausea, rumbling stomach and/or vomiting after consuming significant amounts of lactose.
  
  06/03/13 - El deadline de esta demanda ha caducado
  
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  Detalles de la demanda :
  
  Fabricante europeo de productos lácteos. Estamos buscando un método rápido para la detección de la lactosa en la leche. Los métodos actuales de análisis de lactosa necesitan tiempo, son caros o se basan en mediciones indirectas (dado que la glucosa es producida después de la descomposición de la lactosa). Por lo tanto, un método directo rápido y barato es lo que estamos buscando
  
  La lactosa es un azúcar que se encuentra sólo en la leche; pertenece al grupo de compuestos químicos orgánicos llamados hidratos de carbono. Particularmente, es un disacárido, con una molécula que contiene glucosa y galactose. Es soluble en agua, y se encuentra en forma de solución molecular en la leche. El contenido de lactosa de la leche varía entre 3,6 y 5,5%. Algunas bacterias lácticas contienen una enzima llamada lactasa que ataca a la lactosa, y como resultado se obtiene glucosa y galactosa. Los seres humanos también utilizan la enzima lactasa para descomponer la molécula de la lactosa.
  
  Actualmente, este fenómeno también se utiliza en las industrias lácteas para producir leche libre de lactosa. La producción de leche sin lactosa está aumentando ya que la población intolerante a la lactosa va en aumento. La intolerancia a la lactosa es la incapacidad para digerir la lactosa. Estos individuos tienen niveles insuficientes de lactasa en su sistema digestivo y en la mayoría de los casos experimentan síntomas tales como hinchazón abdominal y cólicos, flatulencia, diarrea, náuseas, ruidos del estómago y / o vómitos después de consumir cantidades significativas de lactosa. Leer más
D-664empresa anónima / Reino Unido 1532

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Buscamos la eliminación/decoloración selectiva de carotenoides en artículos de consumo

Carotenoid, bleaching, red food, beta carotene, lycopene, TOMATO, Detergency, laundry, dishwashing
- Resultado deseado
  
  La solución tecnológica proporcionada debe ser capaz de blanquear eficientemente "carotenoid-based red food soils" de artículos de consumo (ropa, recipientes de plástico para alimentos) cuando se incorpora en un detergente, y debe tener la selectividad suficiente para evitar daños en la ropa / colorantes o vajilla.
  
  La no eliminación de "red fruit soil" (por ejemplo, tomate, especias) es un problema importante para los consumidores de todo el mundo en el lavado de ropa/vajilla. Los intentos de resolver este problema han sido limitados por la fuerte asociación de los pigmentos carotenoides hidrófobos a textiles y plásticos, y a la dificultad de encontrar agentes blanqueadores selectivos capaces de decolor "carotenoid soils" sin causar otros problemas tales como la decoloración del colorante.
  
  Fabricante leader global de "fast-moving consumer goods". Activo en muchos segmentos de productos, como por ejemplo, lavandería y productos de limpieza, cuidado del bebé, cuidado de la belleza, cuidado de la salud. Fuerte presencia y escala global, con una importante inversión en I+D y fuerte compromiso en "open innovation".
  
  08/01/13 - El deadline de esta demanda ha caducado
  
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  Detalles de la demanda :
  
  Background details:
  
  1. The most important red fruit soils derive their colour from the fruits of tomatoes (Solanum lycopersicum) and various types of pepper (Capsicum annuum).
  2. The most important carotenoids that we need to remove/bleach are lycopene, beta carotene, phytoene, capsanthin and capsorubin.
  3. Classical detergent bleach technology based on hydrogen peroxide or peracetic acid formation is too hydrophilic to be effective on carotenoids.
  4. Diacyl peroxide bleaching agents are very effective but not stable enough and not very selective for carotenoids vs dyes.
  5. Metal catalyst bleaches are also effective but also suffer from a lack of selectivity.
  6. Carotenoid soils are usually associated with lipids and/or fatty acids and these could be a species that is targeted.
  7. A previous approach pursued has been to use carotenoid binding peptides to direct bleaching chemistry to the soils, although this has not been commercialized.
  8. Carotenoids break down naturally via thermal, photo and enzymatic mechanisms. It might be possible to use formulated additives to accelerate these processes and some enzyme classes have already been evaluated without success.
  
  The novel material or technology solution provided should:
  
  1. Deliver consumer-noticeable benefits in a single laundry or automatic dishwashing cycle
  2. Be suitable for incorporation into liquid and solid detergent forms, with good stability over a 6 month shelf life
  3. Be sufficiently well-targeted to avoid damage to the integrity of fabrics, dishware or appliance parts.
  4. Be effective at low addition levels, i.e. <5% in product and at a cost appropriate for a detergent that has a final cost to consumer of ~20c per dose. i.e. Catalytic approaches are likely to be the most successful.
  5. Have a good human and environmental safety profile.
  6. Be exclusive/proprietary with freedom to practise in our fields of use
  7. Perform well at low wash temperatures, e.g. 10-30C
  8. Exhibit good tolerance to other detergent ingredients, e.g. surfactants, bleaches
  9. Ideally perform well over the neutral and alkaline pH ranges up to pH 11
  
  The novel material or technology solution provided may:
  1. Operate by a soil removal or bleaching mechanism
  2. Be chemical or biochemical (e.g. enzyme or other protein) in origin Leer más

Buscador de innovación destacado Reckitt Benckiser

Sobre Reckitt Benckiser

Àreas de interés

Demandas tecnológicas

Política de open innovation

D-364PERSTORP / Suecia 1842

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Seeking how to stabilize a thiol-ene lacquer

Thiol-ene, stability
- Resultado deseado
  
  A UV curable lacquer consisting of a thiol functional compound and an ene functional compound has a limited shelf life. We are after a method or additive to stabilize the lacquer in the can for at least 6 months, while still retaining a high reactivity, when the lacquer is applied and exposed to UV light.
  
  31/05/11 - El deadline de esta demanda ha caducado
  
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  Detalles de la demanda :
  
  DESIRED OUTCOME: An additive package that will prolong the stability in the can, without negatively influence the reactivity when applied and exposed to UV light.
  
  BACKGROUND: UV curable coatings and inks have grown very fast during the last 15-20 years due to it is an environmental friendly and cost effective technology. However, it has some inherent drawbacks e.g., not 100% conversion and shrinkage upon curing as it is made from acrylate functional monomers and oligomers. This will give poorer adhesion to many substrates. A UV curable thiol-ene based system can overcome these problems and has excellent mechanical properties, why it is of high interest to get a well working system. The system is normally made from a thiol or mixture of thiols for example trimethylolpropane-tri-mercaptopropionate and an ene or mixture of ene compounds, for example acrylate or allyl ether functional oligomers. The composition contains also a UV initiator and potential flow and surface active additives, fillers etc. The drawbacks with thiol-ene have been smell and poor pot-life, that is poor stability in the can, due to premature reaction. Today the smell is considerable lower and the main issue to solve is the stability.
  
  EHS REQUIREMENTS: The solution shall not include any substance that is toxic, carcinogenic, mutagenic or repro-toxic. REACH registered compounds are preferred.
  
  COMMERCIAL REQUIREMENTS: The solution must be an economical solution. Leer más
D-759empresa anónima / España 4588

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Buscando un amplio hidrolizado de proteínas para reducir la alergenicidad y ser utilizado en la formulación de alimentos con efecto terapéutico o preventivo

protein, hydrolysate, protein hydrolyzate, hydrolyzed, allergy, allergenicity, hypoallergenic, non-allergenic, protein source, protein hydrolysis, milk proteins, whey proteins, liver proteins, fish proteins, pea proteins, potato proteins, wheat proteins, soybeanproteins, rice proteins, animal feed, veterinarian, veterinary, PET, pets, food proteins
- Resultado deseado
  
  We are looking for a protein source that have suffered a treatment (heat, enzymatic and ultrafiltration) to be reduced to peptides and aminoacids. The hydrolysis process has to ensure that the hydrolysate retains its nutritional value but its has to be hypoallergenic.
  
  Compartir demanda
  
  Detalles de la demanda :
  
  Estamos en busca de una fuente de proteínas que han sufrido un tratamiento (calor, enzimáticos y ultrafiltración) para ser reducidas a péptidos y aminoácidos. El proceso de hidrólisis tiene que asegurarse de que el hidrolizado conserva su valor nutricional pero tiene que ser hipoalergénico. Leer más
D-5empresa anónima / España 995

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Organoleptic improvement of an hemoglobin hydrolizate

prepared meats, protein concentrates, swine hemoglobin, globin peptones, enzymatic hydrolysis.
- Resultado deseado
  
  Our company wishes to receive proposals in order to improve the flavour of a product based of globine peptones obtained throught enzimatic hydrolisis of swine hemoglobin.
  
  30/09/09 - El deadline de esta demanda ha caducado
  
  Compartir demanda
  
  Detalles de la demanda :
  
  Our R&D department has developed a product based on globin peptones after enzymatic hydrolysis , throught unspecific proteases, of swine hemoglobin and the latter elimination of the hemo group. The resulted product (globin peptones) is presented as granulated powder dryed throught atomization. The potential market of the product is the protein benefit in the elaboration of prepared meat (cooked ham, bologna, thin pasta, paté, etc)
  
  The product is presented as a granulated powder of cream colour with high protein content (70-80% protein), salts (around 15-17%) and low humidity (4-5%). The product has strong bitter taste and extra flavour that makes its inclusion in higher levels in meat products impossible (0,2-0,3%).
  
  The aim of the challenge is to find viable industrial alternatives that could significally reduce the organoleptic problem of the current hydrolizate, by doing so we could have a product with neutral flavour. To input us with technical solutions for the outcome of an enzymatic hydrolizate with similar physical-chemical properties of the our current product but with neutral flavour that could made possible its use in meat products as protein concentrate. The levels of inclusion should be 20-30g/kg without the modification of the additional product flavours.
  
  The current enzymatic hydrolizate is obtained from enzymatic hydrolisys with serine type endoproteases of bacterial origin (Bacillus licheniformis) that hydrolyze swine hemoglobin non-specifically. After Hydrolisis , with a hydrolysis grade of 15-20%, a product is obtained and its hemo group extracted by filtration, the resulting product is based on globin peptones with an average weight lower than 1000 Daltons and with the following physical-chemical characteristics.
  
  1. Levels of proteins (aminograme)
  The value of the different aminoacids are being expressed in %
  
  Free amino acids: 10,63 +/- 0,67
  
  Aspartic Ac. 9,77 +/- 0,97
  Glutamic Ac . 6,13 +/- 0,40
  Serine 3,89 +/- 0,31
  Glycine 4,29 +/- 0,37
  Hystidine 5,50 +/- 0,21
  Threonine 2,68 +/- 0,19
  Alanine 7,40 +/- 0,57
  Arginine 2,67 +/- 0,30
  Thyrosine 2,03 +/- 0,20
  Valine 5,81 +/- 0,45
  Methionine 1,18 +/- 0,07
  Phenylalanine 5,65 +/- 0,56
  Isoleucine 0,43 +/- 0,03
  Leucine 9,63 +/- 0,60
  Lysine 3,34 +/- 1,26
  Hydroxyproline <0,10
  Proline 2,73 +/- 0,26
  Cysteine 0,25 +/- 0,02
  Trytophan 1,46 +/- 0,17
  
  2.- Colour: cream
  3.- Humidity : 4-5%
  4.- Solubility: The product should be full soluble in water
  
  To conclude, we are looking gor proposals to develop a product that keeps the Physical and chemical properties mentioned but that has a neutral taste that allows its use in several meat products at the levels of inclusion of 0.2-0.3% without affecting its organoleptic properties.
  Leer más

5TH NEW PRODUCT DEVELOPMENT AND INNOVATION MANAGEMENT

3rd Annual Alliance Management for Open Innovation in Pharma

XXIV ISPIM Conference, 16-19 June 2013, Helsinki, Finland: Innovating in Global Markets:

The 6th ISPIM Innovation Symposium – Innovation in the Asian Century

Innovación en saturated fatty acids. : Oportu... | Demandas

Innovación en saturated fatty acids. : Oportu... | Demandas

chocolate, SFA, Food, nutritional profiles, saturated fatty acids.

fat/s, fat technology, Bakery, palm oil, coconut oil, saturated fatty acids, fat based fillings, spreadable creams, dry breads, food technology

Sucrose, syrups, glacing, icing, hemi-heptahydrate, sugar bloom, cryogenics, frozen, sucrose hydrates, freezing process, crystall nucleation, crystall growth, sugar eruptions, glass transition temperature, crystallization, Bakery

wastewater, sewage, de-water, dewater

Seeking technology to rapidly de-water ( from saturated liquid to 5%-10% moisture) large quantities of wastewater sludge/grit using portable/transportable equipment. Must be energy efficient, environmentally sound and require minimal operational personnel.

Ideally the technology would be capable of processing 30 cu yds of solids per hour and handle flow rates of 1000-2000 gpm. Permeate/leachate would return to source, finished would be evacuated via conveyor or auger to an elevation sufficient to allow for direct loading into trucks. Leer más

short peptides, di- or tri-peptides, amino acids (including modified or mixtures), moisturisation

dispenser, dispensers, applicator, delivery method, adhesive, adhesives

Lactose, milk

Carotenoid, bleaching, red food, beta carotene, lycopene, TOMATO, Detergency, laundry, dishwashing

Thiol-ene, stability

We are looking for a protein source that have suffered a treatment (heat, enzymatic and ultrafiltration) to be reduced to peptides and aminoacids. The hydrolysis process has to ensure that the hydrolysate retains its nutritional value but its has to be hypoallergenic.

prepared meats, protein concentrates, swine hemoglobin, globin peptones, enzymatic hydrolysis.

Our company wishes to receive proposals in order to improve the flavour of a product based of globine peptones obtained throught enzimatic hydrolisis of swine hemoglobin.

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