Mri-guided predictive modeling for moisture migration control in reduced-sugar confectionery
An MRI-guided predictive tool that maps water redistribution and local material state in reduced-sugar confectionery, identifies the mechanism limiting moisture migration, and selects barrier or formulation changes to de...
Localized heme capture and controlled oxidation for menstrual color reduction
A dry-stored, fluid-triggered treatment for absorbent cores that reduces menstrual color by locally releasing hemoglobin from red blood cells, capturing it on a pigment-binding carrier, and oxidizing it in a porous zone ...
Affinity-assisted egg white fractionation via peptide-protein association
A novel egg white fractionation platform that uses controlled hydrolysis and pH-shifted protein treatment to make hydrophobic peptides bind temporarily to intact egg white proteins. This creates a size shift that enables...
Tunable v-type starch matrix for extrusion-stable beet red pigment
A tunable high-amylose starch matrix that stabilizes beet red (betanin) during the heat and shear of extrusion. Jet cooking and ethanol-water annealing create structurally distinct V-type starch matrices that associate w...
Tunable HIPE chassis for sustained fragrance release
Introducing a tunable high internal phase emulsion (HIPE) technology designed for efficient and prolonged volatile scent release. This innovative chassis allows for high fragrance oil loading and controlled evaporation, ...
Controlled-hydration psyllium particles for improved drinkability
This solution offers a novel food-compatible controlled-hydration particle platform for psyllium powder, designed to enhance drinkability by delaying network formation during initial hydration. The approach involves modi...
Soluble enzyme stabilization technology for enhanced starch conversion
Our innovative enzyme stabilization technology utilizes protein–polysaccharide complexes to extend enzyme lifetime in starch conversion processes. It maintains enzyme stability in their native soluble state, enhancing ca...
High-value emulsifier applications from soybean oil gums
Cornell University is developing high-value emulsifier applications using unique fractions of soybean oil gums, focusing on glycerophosphoryl lecithin and phosphate esters. These emulsifiers are tailored for food, nutrac...
Granular cold-water-swelling starch as a clean-label oil structurant
Adaptation of cold-water-swelling starch technology for personal care oil thickening. The method uses pre-gelatinized corn starch to structure anhydrous oil phases, offering a clean-label, silicone-free alternative for c...
Plant-based gummy supplements using pectin-mineral crosslinking
A novel plant-based gummy supplement platform utilizing pectin and divalent minerals for sugar-free gelation, enhancing nutrient stability and bioavailability. This vegan-friendly solution delivers water-soluble and fat-...
Intestine-targeted heme iron delivery systems using hemoglobin and fe-chlorophyllin
Innovative delivery systems for heme iron using starch-gel beads and lipid particles to enhance stability, bioavailability, and taste. Ideal for oral supplements targeting intestinal release, these systems improve absorp...
Starch and sucrose ester-based oleogelation for food applications
This solution leverages food-grade starch and sucrose esters to create customizable oleogels that mimic traditional fats. These oleogels offer tunable properties like gel strength and melting points, making them suitable...
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