Universitat Politècnica de Catalunya - UPC

Food composition based on babassu A gluten-free food composition comprising extruded babassu flour. Alternative and novel material, which possesses future commercial potential from those of conventionally used packaging forms used by the food industry

Posted by Universitat Politècnica de Catalunya - UPCResponsive · Patents for licensing · Spain

Summary of the technology

The Challenge

Universitat Politècnica de Catalunya - UPC
Universitat Politècnica de Catalunya - UPC
Universitat Politècnica de Catalunya - UPC

The Challenge

There is a need for gluten-free flours that have the physicochemical properties of wheat flour, to be used as a food ingredient for celiac and gluten intolerant people.
A food composition suitable for celiac people has been developed. It is based on Babassu and it is free of preservatives and other additives. Thanks to its physicochemical properties, it can also be used for the preparation of food films.

The Technology

The elaboration provides a standardized composition based on Babassu's own ingredients.
The procedure consists of a first homogenization phase, followed by a second extrusion phase, to end with a mill grinding treatment.
The preparation of food film is carried out by extrusion process and subsequent blowing of tubular film using air, both for blowing the film and for cooling the film.

Current stage of development

With the extruded flour, different food products have been prepared, such as:

· Cookies
· Milkshakes
· Films
· Coatings

Applications and Target Market

Companies in the food sector: General food companies, bakeries, dairy companies, producers of vegetable milks, etc.
Companies producing biodegradable and sustainable packaging

Innovative advantages

· Food security High nutritional value Free of preservatives High lifespan High solubility and water absorption Production of food films

Intellectual property status

Granted Patent
Technology available for licensing with technical cooperation Patent Status Priority application

Technology Owner

Universitat Politècnica de Catalunya - UPC

Technology Transfer Office

Related keywords

  • Agrofood Industry
  • Agriculture and Marine Resources
  • Food Additives/Ingredients/Functional Food
  • Technologies for the food industry
  • Food & feed ingredients
  • gluten free

About Universitat Politècnica de Catalunya - UPC

Technology Transfer Office from Spain

The Universitat Politècnica de Catalunya - BarcelonaTech is a public institution dedicated to higher education and research in the fields of engineering, architecture and science, which contributes its knowledge and expertise in order to increase scientific output, transfer its results to society and provide a network of scientific and technical state-of-the-art facilities and technology valorization services that place us at the leading edge of innovation and economic development.

The UPC has established itself as a driver of innovation and is the technology partner of choice for companies and organizations with which it develops projects and builds partnerships. A role borne out by the numerous agreements and research projects that have been set in motion by groups, organizations and laboratories; the creation of new technology-based companies; the generation and exploitation of patents, and the scientific and technical services UPC makes available to its environment in order to generate progress and employment.

The Technology Transfer Office (SGI) is responsible of Designing, coordinating and implementing research valorisation strategies, carrying out the protection policy of the research results, marketing these results through license contracts and designing and setting up the University's enterprise creation model in order to transfer the results of the research to the market, protect and commercialize these results, promote the culture of entrepreneurship and innovation, and create technology-based companies within the UPC environment.

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