Intellectual Property Portfolio

Low Fat Chips / Fries

The patent describes the process of preparing fried foods with a 40% reduction in oil content of the final food product. The process involves two steps: First, the food product is soaked with a solution composed of calcium chloride and citric acid, and secondly, soaked in separate solution containing pectin, milled Okra (Abelmoschus esculentus), and Gellan gum. The amount of reduction of oil intake by the final food product after frying can be shown by way of a simple fat content analysis. Testing and validation work was done at Functional Food Center in Oxford Brookes University (United Kingdom) and the University of Western Australia (Australia). All ingredients involved with this process are Generally Regarded As Safe (GRAS) certified and hence regulatory approval will not be an issue.

Low Glycemic Index Food

Low GI foods are foods that produce a slow increase in blood sugar levels. This patent describes the combined use of edible parts of the Okra plant (Abelmoschus esculentus) with the edible parts of the Urad Dhal plant (Vigna mungo) to reduce the glycemic response of carbohydrate-based foods while imparting minimal changes toward the final texture, taste, aroma, and colour of foods incorporating this formulation. Reductions of up to 40% in the Glycemic index have been demonstrated by Functional Food Center in Oxford Brookes University (UK) and the University of Western Australia. All ingredients described in this formulation are Generally Regarded As Safe (GRAS) certified and hence regulatory approval will not be an issue.

Low Sodium Salt

The patent describes a reduced sodium composition made up of potassium salt, sodium salt, glycerol monostearate and maltodextrin, as well as to its method of preparation. The reduced sodium composition is used for enhancing the flavour of foods, as a food seasoning, food condiment, and/or food additive that is able to provide a healthier alternative to consumers seeking to reduce sodium intake in their diet in order to improve their health. The patent claims that up to 50% reduction of sodium compared to normal table salt can be established. All ingredients described in this formulation are Generally Regarded As Safe (GRAS) certified and hence regulatory approval will not be an issue.

Ovine Collagen

The patent describes a method for producing collagen from an animal skin. Specifically, the patent concerns the method for producing collagen from an animal skin comprising the step of applying an organic acid buffer to the skin for a sufficient amount of time to enable the extracti on of collagen. The particular area of focus is sheep (Ovine) collagen.

Low Glycemic Index (GI) Sugar (Patent filed)

Our GI sugar will be unique.

It has the look, feel and taste like white sugar. Yet, it will give a GI reading of 54 or below - a score that will allow it be classified as "low" on the GI scale. The core of our patent mimics Mother Nature. Indeed, all sugars found in Nature are either moderate or low in GI.

More importantly, our sugar can be dissolved, concentrated, cooked, baked or caramalized just like sugar. Thus, it can replace sugar in all its functionalities.

Our sugar is also multi platform as our patent can be applied to various sugars - cane, beet and yam.

WATER SOLUBLE TECHNOLOGY

The present invention relates to a water soluble formulation for pharmaceutical and nutraceutical compounds and the method of producing thereof. The water soluble formulation of the present invention comprises of (i) water insoluble pharmaceutical and nutraceutical compound, (ii) surfactant, (iii) carrier and (iv) hydrophilic polymer.