Food Industry Solutions

Functional Food

The Brandeis Office of Technology and Licensing offers a wide range of functional foods and food ingredients for licensing. Of particular interest are our cholesterol-lowering and anitoxidant ingredients. 

We welcome you to contact us to learn more about our available technologies, and for introductions to faculty members.

Optimized Coffee Particle Grind Sizes for Single-Serve Pods

Our invention provides a simple solution for increasing components extracted from a given amount of coffee placed into a single serving filter cartridge.  We have found the optimal weighted average particle size for large scale grinds of coffee beans packaged into single serving pods falls around 450 microns.  The single serve brewing efficiency can be further improved by “truncating” the Gaussian particle size distribution to remove those particles larger than 500-600 microns from the mix using air classifying or commercial high-throughput sieve-shakers (e.g. US Standard No. 30 or 35 sieving opening). 

Carrot Fiber as an Antidiabetic Agent in Foods

Fiber content in functional food and beverage products currently has a multibillion dollar global demand and includes health applications for weight loss, gut health and blood glucose control. Although carrot pomace is currently considered a “waste product” of juice production, we have surprisingly found this material to be rich in both soluble and insoluble fibers (50% by weight) with high potential for use as a new, low cost, better functioning and all-natural source for health and wellness products, nutraceuticals and pharmaceuticals. Using the Nile rat model, our proprietary carrot pomace has the lowest incidence of diabetes and lower blood glucose levels when tested as a dietary fiber substitute against the current gold standard commercial fibers, cellulose and inulin. Read More

Versatile Coffee Flour Preserves Antioxidants and Caffeine

Green coffee bean extract has attracted worldwide attention as a dietary supplement since it is a good source of naturally high levels of chlorogenic acid (CGA) antioxidants.  These antioxidants are clinically proven to beneficially modulate sugar metabolism and insulin response and may also assist in controlling blood pressure and heart disease.  However, green coffee beans and their extracts both have unfavorable flavor profiles.  While traditional roasting processes improve the flavor, aroma and color of beans, it unfortunately significantly degrades their CGA content. Our current invention relates to a new method for partially baking (“par-baking”) green coffee beans at significantly lower temperatures to produce a food, beverage and personal care product ingredient that preserves CGA and caffeine levels to those found in whole green beans. Our JavaPower beans contain 4X more CGA than traditionally roasted beans and can be milled into a powder or flour of any desired particle size depending on the product use. Read More and Download the Nutrition Datasheet

Novel Fats Blends with Linoleic Acid that Lower LDL Cholesterol

Most experts now agree ingestion of saturated fatty acids (SFAs) raises the low density lipoprotein (LDL) or “bad” cholesterol levels in blood while eating a diet high in polyunsaturated fatty acids (PUFAs) lowers those levels. The current opportunity available for licensing is the use of a balanced blend of dietary SFAs (i.e. myristic acid and/or lauric acid) combined with linoleic acid at specific concentrations (10-35%) in commercial food preparations. In addition to providing subjects with the essential PUFA it is unable to make, our balanced blended fat mixtures promote healthy blood lipoprotein profiles via lowering LDL cholesterol, raising HDL cholesterol and decreasing triglyceride levels. The blended fats can be used as an ingredient in processed foods for human, pet and livestock products.

Hardstock Fat Blends that Lower LDL and VLDL Cholesterols

Common hardstock or hardening fats used in commercial food processing (e.g. palm mid-fraction fat, stearin fat, palm oil) are high in unsaturated fatty acids which are associated with raising low density lipoprotein (LDL) and very low density lipoprotein (VLDL) while lowering high density lipoprotein (HDL) levels in blood. The current invention available for licensing covers novel blended dietary fat compositions containing palm mid-fraction hardstock fat (10-22%) combined with sufficient levels of the polyunsaturated fatty acid (PUSA) linoleic acid (15-45%) for use in processed food manufacturing. We have found that such fat blends promote the lowering of LDL and VLDL cholesterol levels in blood without lowering HDL levels when eaten regularly. Blended products are fluid at 35oC while forming solid or semi-solid products at 20oC.

Phytosterol-Glycerine Microparticles for Heart Healthy Foods

Phytosterols are commercially isolated from vegetable oils and tree oils as water-insoluble crystals with poor dispersibility in foods and beverages. They have been shown to lower blood LDL levels following ingestion by preventing absorption of dietary cholesterol in the GI tract. However, their hydrophobic nature limits their use in manufacturing without additional prior processing with an edible oil or emulsifying agent. The current invention available for licensing provides a binary phytosterol-glycerine complex that is more readily water-dispersible and more easily incorporated into beverages, foods and dietary supplements without the need for adding calorie-contributing edible fats or aggressive dispersing agents. Our novel compositions can be used as an ingredient to promote cardiovascular health in food and beverage products manufactured for humans, domestic pets and livestock.

Phytosterol-containing Fat Blends for Lowering Cholesterol

Plant phytosterols are known to lower serum LDL cholesterol levels by inhibiting absorption of dietary cholesterol in the small intestine. However, their incorporation into food products typically requires further processing to prepare microparticulate forms and mixing them with exogenous dispersants due to the hydrophobic and insoluble nature of phytosterol crystals. The current opportunity available for licensing allows the use of non-esterified phytosterols in fortifying fat-containing prepared foods and beverages without the need for microcrystalline powdered forms or use of exogenous solubilizers and emulsifiers. Our phytosterol-fat blends have higher bioavailability and are more effective at lowering cholesterol levels in the liver and blood. Additionally, our compositions decrease the oxidation of polyunsaturated fats which stabilizes fats and oils from rancidity to improve shelf life.