Novel co-extrusion module to produce marbled high-moisture composite protein-lipid structures

­PRODUCT OPPORTUNITIES

• Marbled meat alternatives
• Controlled lipid-protein phase separation

PRODUCT OPPORTUNITIES

COMPETITIVE ADVANTAGES

• Controlled phase separation and marbled features
• In-line co-extrusion module adaptable to current high-moisture extrusion process

TECHNOLOGY DESCRIPTION

This invention demonstrates an in-line co-extrusion technique for high-moisture extrusion designed to produce intra-protein lipid structures that visually and microscopically resemble marbling in animal tissue.

ABOUT THE INVENTOR

Dr. Lutz Grossman is an Assistant Professor, Fergus Clydesdale Endowed Chair in Food Science at the University of Massachusetts Amherst. His research focus on using science and engineering to understand, improve, and create sustainable food materials.

AVAILABILITY:

Available for Licensing and/or Sponsored Research

DOCKET:

UMA 26-009

PATENT STATUS:

Patent Pending

NON-CONFIDENTIAL INVENTION DISCLOSURE

LEAD INVENTOR:

Lutz Grossmann, Ph.D.

CONTACT:

This invention demonstrates an in-line co-extrusion technique for high-moisture extrusion designed to produce intra-protein lipid structures that visually and microscopically resemble marbling in animal tissue.