TECH OFFER

A Nature-Derived Cellulose Food Ingredient To Mitigate Fat Digestion And Absorption

KEY INFORMATION

TECHNOLOGY READINESS LEVEL (TRL):
LOCATION:
Singapore
ID NUMBER:
TO174217

TECHNOLOGY OVERVIEW

This novel cellulose-fiber based food ingredient has the outstanding trait of entrapping fat droplets and prevent them from being hydrolyzed by lipase, hence hindering the absorption of fatty acids into the body. The product presents obvious and prominent value to mass market healthy consumers who generally do not want to sacrifice dietary habits. High fat content is a common feature of popular food. This product offers the possibility for consumers to continue enjoying high fat food while reducing the amount of fat absorption. Major confectioneries and bakeries, and large restaurant chains will have strong impetus to adopt such a product; in the meantime there is also the potential to reach out to end users through e-commerce.

TECHNOLOGY FEATURES & SPECIFICATIONS

This is a technology that engineers nature-derived raw materials into advanced food ingredients that hold the promise of improving public health by mitigating fat absorption without changing personal dietary habits. It builds on conventional wisdom that consumption of dietary fibers brings a myriad of health benefits. Herein, a plant fiber based technology was developed through robust scientific evidence both in vitro and in vivo (rat model). Strong efficacies have been, along with the lack of cytotoxicity.

POTENTIAL APPLICATIONS

This can be applied as a food ingredient in a B2B model targeting various food manufacturers. At the onset, this has the potential to be developed for addition into high fat dairy products (milk, yoghurt, ice cream, chocolate), bakery and confectionery products. Future developments could introduce this into processed staple products such as noodles and pasta, or deep fried foods. There is also potential to develop the product based on a B2C model, such as formulating customized solid beverage powders, etc.

Benefits

Fat intake could be hindered from absorption into blood circulation at a controllable level.