Yissum - Research Development Company of the Hebrew University

Novel Sugar Enhancer

Posted by Yissum - Research Development Company of the Hebrew UniversityResponsive · Innovative Products and Technologies · Israel

Summary of the technology

Reduced calorie sugar mixtures.
Project ID : 23-2018-4618

Yissum - Research Development Company of the Hebrew University
Yissum - Research Development Company of the Hebrew University

Description of the technology

Keywords

Sweet, Taste enhancements, Taste formation

Current development stage

TRL4 Technology validated in lab; Seeking to partner with companies to work on specific products

Application

Sweet taste is one of the primary determinants of food preference and intake. Sweetness has a huge impact on health and global economy, leading to constant search for cost effective, healthy, novel sweeteners.Sugar is extensively consumed in modern diets. The current limitations of existing artificial sweeteners are manifold:

  • Artificial sweeteners do not help to avoid obesity.
  • Popular sweeteners have a bad after-taste
  • Many of the successful sweeteners are very expensive to produce.

There is a need to reach the same sweetness level and keep desired taste profile while less sugar is consumed.

Our Innovation

The researchers discovered two novel molecules that enhance the sweet intensity of natural sugars, like glucose.

POC conducted for 2 molecules

  • During the experiments, researchers tested the Glycemic Index (GI=3) and the caloric value (1.5 Kcal/gm) of the perspective compounds
  • Four more molecules will be further investigated
  • Natural sugars, GRAS materials
  • Cost advantage, Large scale production established.

Perspective compounds were tested and sensory experiments conducted.Compound A has a low Glycemic Index* (GI=3) and caloric value (1.5 Kcal/gram), and is At 5% substitution by compound A, calories will be reduced by ≈20%

Figure 1 Sweetness score of mixture: glucose and compound A

Figure 2 Relative sweetness: The sweetness of the combination was compared to sweetness of base glucose solution for each participant. Presented on Y axis is the averaged relative sweetness for the 24 participants

Opportunity

Sugar enhancers are widely employed in Food and Beverages industry in products like sweet beverages, diary, snacks, energy drinks and table top sweeteners.

The novel compounds are potential healthy substitute for sugar and can transform “red label” products to “green label” by 20-30% calorie reduction.

Project manager

Amichai Baron
VP, Head of Business Development, Agritech & Envir

Project researchers

Masha Niv
HUJI, Faculty of Agricultural, Food and Environmental Quality Sciences
Biochemistry, Food Science and Nutrition

Related keywords

  • Technologies for the food industry
  • Food quality and safety
  • Micro- and Nanotechnology related to agrofood
  • Agrofood Industry
  • Food Technology
  • Food and Beverages
  • Consumer related
  • Food & Nutrition

About Yissum - Research Development Company of the Hebrew University

Technology Transfer Office from Israel

Yissum Research Development Company of the Hebrew University of Jerusalem Ltd. Founded in 1964 to protect and commercialize the Hebrew University’s intellectual property. Ranked among the top technology transfer companies, Yissum has registered over 8,900 patents covering 2,500 inventions; has licensed out 800 technologies and has spun-off 90 companies. Products that are based on Hebrew University technologies and were commercialized by Yissum generate today over $2 Billion in annual sales.

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