Technologies

Food & Supplements

Most Recent Inventions

Preen Oil: The Nutritional Approach to Chronic Inflammation

UW–Madison researchers have developed methods of using preen oil as a food supplement to treat chronic inflammation in human and non-human animals, birds and fish.

Preen oil may be given orally as a pharmaceutical composition, added to human food products or included in animal, bird or fish food. The fatty acids in the oil accumulate in tissues where they inhibit the pro-inflammatory cytokines IL-1 and IL-6 and reduce chronic inflammation, including chronic joint inflammation associated with rheumatoid arthritis and other diseases.
P160017US01

Concentrating Dairy Proteins

UW–Madison researchers have developed negatively charged ultrafiltration membranes for improved concentration of milk casein, whey and serum dairy proteins.

The membranes are fabricated from commercial membranes having pore sizes traditionally thought to be too large. The surface of the membrane is modified to permanently attach a negative charge that repels proteins. Taken together, the increased pore size allows higher permeability of liquid through the membrane while the negative charge helps prevent protein loss. The negative surface also is antifouling, making cleaning easier and more sustainable.
P130192US02

Safer, More Satisfying Beverage Standards for Swallowing Disorder

UW–Madison researchers have developed the first objective criteria that can be used to produce safe and palatable beverages for dysphagia patients.

The researchers asked patient panels to test numerous fluids and rate attributes such as stickiness and mouth coating. Using this feedback, the researchers were able to define a set of standards based on several properties, including apparent viscosity, consistency and flow.
P120042US02

Inhibiting Storage Browning in Cheese

A UW–Madison researcher has developed a method to inhibit methylglyoxal-mediated cheese browning using a reducing agent. The reducing agent, such as glutathione or sodium sulphite, is added in an effective amount to cheese upon shredding.
P130152US01

Most Recent Patents

Tannins Boost Gastrointestinal Immunity

UW–Madison researchers have developed tannin-based formulations to counteract or prevent the gastrointestinal problems associated with parenteral/enteral feeding. The researchers discovered that various types of tannins, including proanthocyanidins and hydrolysable tannins, promote mucosal barrier strength and immunity.

The formulations can take solid or liquid form, and may include other nutrients like sugars, amino acids, lipids and vitamins.
P120201US02

GMP Protein Burns Fat, Boosts Bone Strength in Women

UW–Madison researchers have developed dietary approach to increase bone mineralization and fat metabolism in female humans and animals using GMP. The peptide can be isolated from whey using standard methods and administered in an effective amount as a food product, nutraceutical or dietary supplement.
P110272US03

Purification of Beta Casein from Milk

UW-Madison researchers have developed a novel, low-cost separation protocol for removing functional beta-casein from milk without adding unwanted by-products. This process allows a significant amount of highly soluble beta-casein to be extracted from milk, while also improving the cheese-making properties of the milk. Beta-casein is separated from other milk serum components using non-ceramic, cross-flow polymeric microfiltration membranes to form a permeate enriched in beta-casein. Milk may be cooled prior to microfiltration to enhance the separation. Beta-casein is then easily purified from this enriched permeate through demineralization. Cheese formed using the milk partially depleted of beta-casein has enhanced meltability and reduced bitterness, while the purified beta-casein exhibits improved yield, purity and solubility; excellent foaming and emulsification properties; and is suitable for use as a food product additive.
P05143US