Summary of the technology
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 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:
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
· Food security High nutritional value Free of preservatives High lifespan High solubility and water absorption Production of food films
Intellectual property status
Technology available for licensing with technical cooperation Patent Status Priority application
Universitat Politècnica de Catalunya - UPC
Technology Transfer Office