Fractionation enables us to get more value and functionality out of our commodity crops. For example breaking a cereal crop down into its primary components produces protein, starch, oil and fibre. These fractions can be used as ingredients themselves for such applications as enriching flours for bakery formulations, creating coatings materials or sustainable packaging or increasing the nutritional composition of a food or beverage product. Or these ingredients can be physically modified or blended to create innovative, functional and higher valued ingredients that can be used as antioxidants, sports nutrition, food packaging, etc. that can meet the needs of a wide range of industries and markets.
The strong protective functionalities of the encapsulations make them suitable for increasing the shelf life of such ingredients as omega 3 and essential oils, incorporating these types of ingredients into functional food products (such as incorporating fish oil into a beverage or bakery product), and increasing the absorbtion of the active ingredient within the human body through controlled release within the small intestine. The shelf life and controlled release benefits make them suitable for developing functional foods for military, emergency or exploration activities. The encapsulations can also be used to release anti-aging or anti-wrinkle ingredients through lotions or creams in skin care products and formulations.
Competitively, our antioxidants have the advantage of being able to be utilized in large quantities without impacting the product quality, and having extra nutritive properties that other natural antioxidants do not possess.
Applications for these ingredients include: 1. as innovative natural food or beverage additives that can increase the products health benefits and/or shelf life, 2. The development of functional products that can be utilized for reducing health and age relate diseases. As this research continues to expand we will explore other health benefits of extracted bioactives (antihypertensive, cholesterol lowering, antibacterial, etc.)
We can make both micro and nano-encapsulatiosn which have an excellent capacity to protect bioactive molecules (vitamins, omega oils, carotenoids, Co-enzyme Q10, etc.) against processing and storage conditions, and the acidic environment of the human stomach. Encapsulations can be made from 50 nanometers to several micrometers in size. The encapsulations are flavor, fragrance, and color masking, and are capable of controlled release within the intestine. Suitable for use in solid, liquid and semi-liquid food, beverage and personal care products.
In vivo trials involving the encapsulations are currently being undertaken.
Our research has produced a variety of antioxidant peptides from barley proteins that have such properties as free radical scavenging, metal chelating and oxidative reducing power. Our antioxidants are natural, sustainable, and have comparable properties to other natural antioxidants. Their metal chelating capacity is especially strong and comparable to EDTA.
This innovation has been successfully proven at the bench and low level pilot scales, and is ready for customization to industry applications.
We have the expertise and capability to fractionate cereal (barley, oat, rye, triticale, wheat), pulse (lentils, faba beans, chickpeas, peas, etc.), oilseeds and ancient grains into proteins, starches, oils, and fibres. We also have the capacity to extract phenolic compounds, peptides, and other valuable ingredients from fruits, berries, and milk/whey.
Our fractionation methods are scaleable and have been proven at the bench and low level pilot scales. Our processes are designed with industry infrastructure in mind, and cost effectiveness in mind.