Technologies

Food & Supplements : Functional foods

Technologies

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.
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Glycomacropeptide (GMP)-Based Food for the Treatment of PKU and Other Metabolic Disorders

UW-Madison researchers have developed an improved medical food for treating PKU.  This food is made with highly purified glycomacropeptide (GMP) as its primary protein source and supplemented with other amino acids, including arginine, histidine, leucine, tyrosine and tryptophan.  It provides a complete, low-phenylalanine source of protein and is more palatable than the standard specialized diet.

GMP is a naturally occurring protein that is formed during cheese making and contains no phenylalanine.  The purity of GMP is one key to producing this medical food.  The other is the amount and type of amino acid supplementation.  For example, if too many sulfur-containing amino acids are used, the food tastes bad and patients will not eat it.
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High Pigment Golden Beets

UW-Madison researchers have developed a superior gold beet variety with high levels of betaxanthins. It can be used as a nutritious food as well as a source of betaxanthin pigment.
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High Pigment Beet

UW–Madison researchers have developed novel high pigment beet varieties. These varieties have betalain concentrations at levels suitable for commercial purification and subsequent use as food colorants.
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Eggs Enriched with Conjugated Linoleic Acid

UW-Madison researchers have developed a method of producing CLA-enriched eggs that have a normal appearance. The method involves feeding poultry a diet enriched in CLA. One or more unconjugated, unsaturated fatty acids are also administered to overcome the adverse effects of CLA on the hatchability and appearance of eggs. Olive, canola and corn oil are examples of oils that can be added to the poultry diet and are rich in the desired fatty acids.
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Calcium-Rich Snap Bean Genotype

UW-Madison researchers have now developed a snap bean cultivar with high calcium content in the pods. Snap bean pods from this line contain approximately 20 percent more calcium than other common snap bean cultivars.
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High Pigment Golden Beets

UW-Madison researchers have developed a superior gold beet variety with high levels of betaxanthins. It can be used as a nutritious food as well as a source of betaxanthin pigment.
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