Summary
- Profile Type
- Technology offer
- POD Reference
- TOES20240403005
- Term of Validity
- 3 April 2024 - 3 April 2025
- Company's Country
- Spain
- Type of partnership
- Commercial agreement with technical assistanceResearch and development cooperation agreement
- Targeted Countries
- All countries
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General information
- Short Summary
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A Spanish research center offers determination of the quantity and quality of gluten. Therefore, the purpose of this procedure is to determine the content of wet gluten and dry gluten, as well as the determination of the gluten index.
This procedure is applicable to whole grain wheat and flours containing gluten in their composition. - Full Description
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The research center, based in Palencia (Spain), specializes in providing solutions for food quality analysis. They have extensive experience in developing innovative technologies tailored to the needs of food producers and manufacturers. Their expertise lies in optimizing processes for assessing key parameters in food products, ensuring quality and consistency.
Assessing the quality of gluten in flour is vital for various applications, especially in baking, where gluten plays a crucial role in determining dough characteristics and final product quality. Traditional methods for gluten isolation often lack efficiency and may yield inconsistent results. Moreover, existing techniques require significant manual intervention, leading to variability and potential errors in analysis.
Their solution offers a comprehensive approach to gluten analysis, revolutionizing the way gluten is isolated and quantified. The system comprises three components:
• Gluten washer: Separates water-soluble components from flour, allowing for the determination of wet gluten.
• Centrifuge: Centrifuges the gluten under specific conditions to calculate the gluten index, providing insights into gluten quality.
• Gluten dryer: Removes excess water from wet gluten, facilitating accurate measurements and correlations with protein content.
Key features of this technology include:
• Automation: Streamlines the entire process, reducing manual labor and ensuring consistent results.
• Precision: Offers precise control over washing, centrifugation, and drying parameters, enhancing accuracy.
• Versatility: Suitable for various types of flour, including whole wheat and semolina, catering to diverse industry needs.
The technology introduces several innovations to gluten analysis:
• Automated workflow: Minimizes manual intervention, reducing errors and variability in results.
• Standardization: Ensures consistency in gluten isolation and quantification, enhancing reliability.
• Adaptability: Accommodates different types of flour samples, offering versatility in application.
They are looking for research and development cooperation agreement and/or commercial agreement with technical assistance.
• Joint research and development: Collaborating with research institutions or companies to further enhance the technology and explore new applications.
• Commercial agreement with technical assistance: Partnering with established entities for the distribution and commercialization of the technology in global markets.
• Knowledge exchange and training: Engaging with international partners for knowledge sharing and training programs to promote adoption and implementation of the technology worldwide. - Advantages and Innovations
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The technology offers several advantages and innovations:
1. Automation and efficiency: One of the standout features is its automation capabilities. Traditional methods for gluten analysis often involve significant manual intervention, leading to variability and potential errors. In contrast, streamlines the entire process, reducing the need for manual labor and ensuring consistent results. This automation not only saves time but also enhances efficiency in the analysis of gluten content in flour samples.
2. Precision and accuracy: Another key advantage is its precise control over washing, centrifugation, and drying parameters. This precision ensures that the gluten analysis is conducted under optimal conditions, leading to more accurate results. Compared to manual methods, which can be prone to human error, the technology offers enhanced reliability and reproducibility in gluten quantification.
3. Versatility and adaptability: The technology is designed to accommodate various types of flour samples, including whole wheat and semolina.This versatility makes it suitable for a wide range of applications within the food industry. Additionally, the system's adaptability allows for customization of parameters to meet specific user requirements, further enhancing its utility and effectiveness.
4. Standardization and consistency: By standardizing the gluten analysis process, technology ensures consistency in results across different samples and operators. This standardization minimizes variability and increases the reliability of gluten quantification. Users can have confidence in the accuracy and repeatability of the results obtained with this technology, making it a preferred choice for quality assurance purposes.
5. Innovative design and technology: The technology incorporates cutting-edge technology to revolutionize gluten analysis. Its innovative design, combining a gluten washer, centrifuge, and dryer, represents a significant advancement in the field. - Stage of Development
- Already on the market
- Sustainable Development Goals
- Goal 3: Good Health and Well-beingGoal 12: Responsible Consumption and Production
Partner Sought
- Expected Role of a Partner
- The target sector of this offer includes any company or research centre that works with flour, especially wheat flour. This encompasses both flour mills and companies engaged in the production of cereal- derived products such as bread, biscuits, cakes, etc., which use flour as a raw material.
- Type and Size of Partner
- SME <=10UniversitySME 11-49SME 50 - 249R&D InstitutionBig company
- Type of partnership
- Commercial agreement with technical assistanceResearch and development cooperation agreement
Call details
- Coordinator required
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Yes
Dissemination
- Technology keywords
- 08002002 - Food Microbiology / Toxicology / Quality Control08001002 - Food Additives/Ingredients/Functional Food08001005 - Food Technology08002001 - Detection and Analysis methods
- Market keywords
- 05009001 - Food & feed ingredients05009004 - Plant health09005 - Agriculture, Forestry, Fishing, Animal Husbandry & Related Products05008002 - Food and feed ingredients
- Sector Groups Involved
- Agri-Food
- Targeted countries
- All countries