Totally natural product derived from masses of vinification, seasoning with a high power allowing to reduce levels of salt from processed foods and making healthier (suitable for hypertensive population). It also has a preservative effect, reducing / eliminating the use of preservatives (egsulfites). The product is applicable throughout the food industry as well as the restaurant industry.
New and innovative aspects
New and Innovative aspects: the product is obtained for minimal processing of the masses of vinification, it is not an extract, therefore, is a natural product that in addition to seasoning and preservative, it is multiple source of bioactive compounds in grapes as are polyphenols, fiber, potassium and other minerals.
Main advantages of its use
The product has a value "per se" because it is 100% "natural", obtained by minimal processing with low power consumption and virtually no water, helps reduce carbon footprint of wine production, reduce waste and thus increase the profitability of the process. Adds value to products through additional bioactive components and rich in potassium.
Specifications
Natural preservative and common salt substitute with "functional" properties.
Applications
Food industry in general, especially those that need to reduce salt levels in their products without losing stability or endanger conservation. In addition, the product is suitable for being applied in restaurants, in the preparation of dishes, tapas, etc. Possible limitation: products that allow the incorporation of "colored" solid products.
Intellectual property status
Protected by patent P201300555
Desired business relationship
Commercial Agreement, License Agreement, Technical Cooperation: further development; Technical Cooperation: testing new applications; Technical Cooperation: adaptation to specific needs.
The aim of the The Technology Transfer Office (TTO) of the Univesidad de Burgos is to promote Innovation technology through the reseach results transfer and the conexions between the University and the new needs and requirements of the society - we are the link between the University and the Industry. Contact person: José Manuel López (jmllopez@ubu.es)
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