Functional Foods
Lycobiotic™
a new generation of prebiotics
Targeting Gut Bifidobactearia with systemic positive effect on the Liver, Muscles and Skin
Clinically validated new class of prebiotics 1,000–4,000 times stronger than fibre,stimulating the population of probiotic bacteria, in particular Bifidobacteria, in the human colon. A randomised, double-blind, controlled 4 week clinical trial on 30 moderately obese middle-aged persons demonstrated a dose-dependent effect of daily ingestion of Lycobiotic on the increase of Bifidobacteria adolescentisin the Gut. These changes were accompanied by a dose-dependant systemic positive effect on the Liver parameters and reversal of age-associated changes in Skeletal Muscles and Skin.
Sensory studies of different food matrixes, milk, yogurts and ice cream, formulated within a range of physiologically active Lycobiotic concentrations, revealed high consumer acceptance since this prebiotic did not change the original taste of the food products.
Applications
Technology of incorporation and formulation of LycobioticTMhas been developed for different food matrixes including: chocolate, milk, yogurt, ice cream, etc.
Its daily dose of 1-10 mg makes it ideal for small portions, children’s food, snacks, treats, drink shots and beverages.
LycobioticTMcan be applied at different stages of manufacturing food and beverage products. It is stable at a broad range of pH from 2.5 to 8.0, the prebiotic is thermo-resistant and retains its properties after pasteurisation, cooking or boiling.
L-tug™ – Technology for Health Beneficial Fats
Easy digestible and absorbable fats of refined plant oils are one of the main dietary factors behind overweight, obesity and other associated pathologic conditions.
Dairy Fats with Reduced Digestion for Weight and Blood Lipid Management
Green grass grazed cows produce carotenoid rich milk, which contains fat with a lower digestion rate than milk from those fed with carotenoid depleted hay or cattle feed.
Technology
L-tug is a patented technology for controlled reintroduction of carotenoids into milk fat to naturally improve the health value of dairy products. This process results in an increase in the size of the fat droplets, hence a reduction in their digestion rate and lipid calorie absorption. Products containing this Green-Grass dairy could be used for dietary management to control or improve weight and blood lipids.
This technology does not involve any chemical modifications of dairy lipids, and only involves controlled re-introduction of carotenoids, which are naturally present in green grass but not in hay or cattle feed.
Carotenoids do not affect the taste and essential physical properties of the food products.
The lipids with reduced digestion are stable even after incorporation into different food or beverage matrixes, for example milk, creams, butter, ice cream or other dairy products. The properties are also preserved in fermented food products such as yogurts and cheeses, and are also thermoresistant to baking, cooking and boiling.
Naturally Restore Health Benefits of Raw Plant Oils and Fats
Edible oils and fats with reduced rate of digestion for Weight and Blood Lipid Management
Raw plant oils and fats, which are always rich with carotenoids, would have a lower digestion rate than lipids in refined bleached oils.
Technology
L-tug is a patented technology for controlled reintroduction of carotenoids into refined plant oils and fats to naturally improve their health value. This process results in an increase in the size of the lipid droplets, hence a reduction in their digestion rate and lipid calorie absorption. Products containing the restored health value of raw plant oils could be used for dietary management to control or improve weight and blood lipids.
This technology does not involve any chemical modifications of plant lipids, and only involves controlled re-introduction of carotenoids, which are naturally present in all raw pants oils but wholly depleted in their industrial refined and bleached derivatives.
Carotenoids do not affect the taste and essential physical properties of the food products. The lipids with reduced digestion are stable even after incorporation into different food or beverage matrixes. The changes in the lipids are thermo-resistant to baking, cooking or boiling.
Cooking Oils for Healthier and More Economic Cooking
Raw plant oils, which are always rich in carotenoids, would have not just a lower digestion rate but also be more economic to cook with than refined bleached oils.
Technology
L-tug is a patented technology for controlled reintroduction of carotenoids into refined plant oils to naturally improve their health value. This process results in an increase in the size of the lipid droplets not only in the cooking oils but in the food being cooked too. This reduces the digestion rate of all fats, hence lipid calorie absorption, of the whole cooked food. In addition, carotenoids in the cooking oil also preserve thermo-sensitive vitamins and micronutrients, which would typically be destroyed in the cooking process.
In addition, reintroduction of carotenoids accelerates thermoconductivity and reduces the viscosity of the vegetable oils, which results in saving time, oil used and overall cost of the cooking process.
This technology does not involve any chemical modifications of the oil lipids, and only involves controlled re-introduction of carotenoids, which are naturally present in all raw plant oils but wholly depleted in their industrial refined and bleached derivatives.
Functional Milk
A range of Functional Milk products based on a proprietary process of incorporation of LycobioticTMinto dairy lipid droplets.
Imperox™
Acidic Inflammation Control for Stomach and Skin Health
ImperoxTM technology is based on exploration of newly discovered anti-inflammatory properties of some metabolites produced by Penicillium roqueforti, Penicillium camembertiand some other food fungi.
One of the specific targets of these metabolites is the downstream of the inflammatory cascade – acidic oxidative damage – an event which is particularly exacerbated by lysosome release or when it occurs in the stomach or skin environment.
This technology can:
– Identify and assess the ability of existing food products containing metabolites of these fungi to inhibit the downstream of the inflammatory cascade;
– Control fermentation of Penicillium roqueforti or Penicillium camemberti or other relevant fungi to produce anti-inflammatory metabolites;
– Obtain odourless and taste-free extracts or concentrated fractions with anti-inflammatory activity, which can be used for:
- fortification of food and beverage products,
- nutraceutical formulations,
- oral and topical cosmetic products;
– Synthesise and develop new pharmaceuticals which can be used to target acidic oxidative damage and downstream of the inflammatory cascade.
Please read: Could cheese be the missing piece in the French paradox puzzle? – Petyaev IM, Bashmakov YK. (2012), Med Hypotheses. 2012 Sep 13. pii: S0306-9877(12)00385-4. doi: 0.1016/j.mehy.2012.08.018
Food for skin health and rejuvenation
Lycopene is the main carotenoid in human skin. It supports sebum viscosity and its role in the prevention of skin dehydration. In addition lycopene protects the skin from UV damage and helps to control skin microbiota.
However, with ageing and in stress its concentration is reduced. Lycotec has developed food products which can restore lycopene in the skin and have validation in clinical trials of rejuvenation of skin parameters.
ANC hydrogel emulsifier for functional beverages
This can disperse in aqueous solutions hydrophobic molecules or products such as carotenoids, Omega 3, resveratrol, etc. The advantage over polysaccharide microencapsulation is that it does not reduce absorption of incorporated bioactives, improves their bioavailability and is applicable for liquids with a broad range of pH, from 3 to 8.
MEDIA
Lycotec technologies in the media both in the UK and Internationally
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