Universidad de Cádiz

Healthy oil from marine and vegetal sources, natural enhancer of flavors characterized by a high conservation and good performance at cooking temperatures.

Posted by Universidad de CádizResponsive · Innovative Products and Technologies · Spain

Summary of the technology

Our product:

.- Stabilizes fish and / or algae oils, slowing its normal oxidation process, that until now hindered its alimentary uses.
.- Provides oil blend with a more balanced proportion of natural antioxidants (polyphenols) and vitamins (A, D and E) than the oils offered current in the market.
.- Regarding vegetable oils rich in omega 6, this mixture provides an optimal balance with omega 3 which has a potent anti-inflammatory effect.
.- It avoids the use artificial additives such as flavor enhancers..- It enriches the flavor in preparing of dishes and foodstuff from the sea.
.- It can be heated without its drastic deterioration

Description of the technology

Healthy oil from marine and vegetal sources, it's useful for preserving, produce and cook. In front of commercial oils, it increases preservation times and It is also a natural replacement for artificial flavor enhancers. Additionally it offers more balanced proportions of antioxidants, vitamins and omega6/omega3, opening interesting opportunities for the creation of nutraceuticals, functional foods and dietary supplements.

Specifications

The Oil obtained through our process improves the nutritional properties of the foodstuff by optimizing the ratio of polyunsaturated fatty acids and between Omega 6 and Omega 3 (rich in DHA and EPA) without increasing cholesterol since are mixtures with a high content of vegetable oils. The Oil provides liposoluble vitamins and mixtures of fatty acids necessary for balancing the diet, it offering an adequate ingestion of high antioxidant polyphenols, carotenoids (such as lutein and β -carotene) and sterols of plants. The Oil obtained allows preparing sea food with enhanced flavor by a 100 % natural ingredient, thus avoiding the use of artificial additives.

Main advantages of its use

  • This natural product helps to overcome difficulties that normally slow its use in the food industry and in the catering. Moreover, the content of antioxidant and vitamins of the product positions it in the market for healthy foods.

Applications

  • Currently available for be used in canneries, sauce and dressing production, catering and consumer direct consumption. This oil has potential in the production of nutraceuticals, functional foods and alimentary supplements too.

Related keywords

  • Food Additives/Ingredients/Functional Food
  • Food Processing
  • Food Technology
  • Marine products
  • Health food
  • Marine oils
  • Agro and Marine biotech
  • Manufacture of vegetable and animal oils
  • Manufacture of vegetable and animal fat
  • food additives
  • food ingredients
  • Functional Food
  • Processing fish
  • preserving fish
  • crustaceans and molluscs
  • food products

About Universidad de Cádiz

Technology Transfer Office from Spain

The university of Cadiz is a state university with 4 campuses and more than 2,000 lecturers. It is located at South Spain and it is one of the nine state universities in Andalusia, Spain. We have in our portfolio more than 100 patents for licensing, looking for potential investors.

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