Technologies

Food & Supplements

Most Recent Inventions

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.
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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.
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Production of Milk Protein Concentrate with Energy and Environmental Savings and Reduced Equipment Needs

UW–Madison researchers have developed a novel approach for removing lactose from skim milk and other dried milk-derived products that reduces energy use and environmental impact. First, milk is concentrated under conditions that encourage the growth of large lactose crystals. The mixture is spray dried to form a powder, which contains small aggregates of proteins mixed with small molecules and large lactose crystals. The mixture then is sorted by particle size in a high speed air classifier, which uses an air stream and centrifugal forces to separate particles by shape, size and density. This method will produce a product with the same chemical and physical characteristics as moderately fortified milk protein concentrate, as well as a co-product with increased lactose content.
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Most Recent Patents

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

Consumer-Friendly Test for Detecting Very Small Amounts of Bacteria or Other Cells

UW–Madison researchers have developed a novel method for detecting very low levels of bacteria or other cells. In this method, which is suitable for over-the-counter use by consumers, the aggregation of nanoparticles indicates the absence of the target, rather than the presence of the target as in commercially available tests.

The method uses a bifunctional linker. One portion of the linker binds to a target, while a second portion facilitates aggregation of nanoparticles. When the linker is bound to the target, little nanoparticle aggregation occurs. When the target is absent, the linker is available to facilitate aggregation of the nanoparticles. This aggregation can be observed through visual or other means, providing a simple yet sensitive method for detecting pathogenic microorganisms.
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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.
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