more... > New Technologies > Food Technology > Welcome to the New Food Technology page. Satisfy your hunger for new intellectual property by reviewing some of the department's most tantalizing innovations. Low Glycemic-value Starch [Image: Image of Flyer] LSU AgCenter scientists have developed a method to modify starch that greatly lowers its Glycemic Index value. The resulting starch does not gelatinize when processed, even at boiling temperatures, and remains indigestible in the stomach, which reduces its glycemic and caloric values. With further research, the modified starch has the potential to obtain a glycemic value of less than 20 compared with 100 for normal starch. Methods to Extract Pure Fish Oil [Image: Image of Flyer] LSU AgCenter scientists have developed methods to extract oil from fish that produces a product with fewer impurities, such as free fatty acids and peroxides. The lack of these impurities helps ensure that the oils will last longer and be more beneficial when ingested. Because the method can remove many impurities at once, fewer steps and less time are needed to produce high-quality oil. Protein-rich Soybean Drying Method [Image: Image of Flyer] LSU AgCenter scientists have developed a soybean whey rich in lunasin and the Bowman-Birk inhibitor (BBI). The lunasin- and BBI-rich dry powder is easy to use and transport. Lunasin and BBI are well known as anti-inflammatory compounds and anti-oxidants, both of which are useful for sport nutrition products. Method to Increase EPA/DHA in Fish Oil [Image: Image of Flyer] LSU AgCenter scientists have developed a method to purify fish oils and enrich them with eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids. These compounds are well known for their potential cardiovascular and mental health benefits. This method did not use chemicals to enrich fish oils with EPA and DHA or to the purify fish oils enriched with EPA and DHA. In experiments performed, the EPA and DHA fractions of the fish oil were increased by almost 18% in certain cases.  more articles... Anti-Cancer Compound for Use in Food [Image: Image of Flyer] This invention is a method to greatly enhance the cancer-fighting effectiveness of natural oil extracts and incorporate them into food. Confections and fried foods can gain an anti-carcinogenic benefit and still taste great. The extract does not require high doses to be effective, and there is no risk to normal cells or toxicity. Tongue Burn Cooler [Image: Image of Flyer] This invention is a new product that completely eliminates the burning sensation from consuming spicy foods and hot sauces. It can be produced in either tablet or liquid form and should be taken right after consuming a spicy dish. With this technology, you can take the bite out of your next bite to eat and enjoy a wider range of hot foods and flavors. Non-Fermented Hot Sauce [Image: Image of Flyer] AgCenter scientists have created a new type of spicy and delicious hot sauce that does not require fermentation before using. This reduces storage time and cost and gets the product to the customer faster. Natural Bread Mold-reducing Agent [Image: Image of Flyer] AgCenter scientists have discovered a new natural extract that prevents bread from molding. Bread treated with this substance is stable for eight days at room temperate without any mold growth. This allows customers to enjoy their bread over a longer period and reduces the risk of eating bread with fungus on it. Bitter Flavor-masking Extract [Image: Image of Flyer] A new material has been discovered that can mask bitter and biting flavors in food. Substances like glycerine, ethanol and potassium salts can be added to foods in greater quantities without a hindrance to taste. This technology has been licensed. Please contact the AgCenter Office of Intellectual Property for information on partnering with our licensee. Coenzyme Q10 Addition Method [Image: Image of Flyer] AgCenter scientists have developed a new method to add coenzyme Q10 and other materials that are not well absorbed by the body to a wide variety of food products. Both the solubility and the absorption by the gastrointestinal tract are increased, leading to maximum usage efficiency. With this technology, meats, dairy products, and eggs can all deliver significant amounts of Q10 to the body. Q10 has been linked to reducing migraines and lowering blood pressure, making it a must for your meals. Satiating Carbohydrates [Image: Image of Flyer] This invention is a new type of carbohydrate that increases the bulk and satiety of food. These carbohydrates increase the amount of fiber and decrease the number of calories in food without affecting the taste, smell, or cooking characteristics. This makes them ideal for weight management because increasing fullness will lead to people eating less and being healthier. These carbohydrates can be used in many types of snacks and tasty treats like health bars and cookies. Healthy Flour Substitute [Image: Image of Flyer] AgCenter scientists have created a partial substitute for bleached flour used in the preparation of baked goods and pastas. Using this new substitute adds omega 3 fatty acids and conjugated linoleic acid to the final product. These compounds offer many benefits to the heart, lower insulin resistance and can help to fight certain types of cancer. High-yield Lutein Extraction Method [Image: Image of Flyer] This is a new, all-natural process to extract higher amounts of lutein from corn. After corn has been processed by this unique method, almost 25 percent more lutein can be extracted. Lutein is a strong antioxidant that can reduce eyesight degeneration and may reduce certain forms of cancer. This makes its increase in the diet quite valuable to young and old consumers alike. Improved Fenugreek Addition Method [Image: Image of Flyer] AgCenter scientists have invented a new method to add fenugreek to a wide variety of foods and drinks. Meats, breads, eggs, muscadine juice and tea can all contain a high-enough level of fenugreek to help prevent glucose absorption and lower the glycemic index of the food or drink. This is important for both weight maintenance and managing diabetes as high glycemic index and high-sugar foods contribute to obesity and diabetes. Click for more information...