L-tug technology – disruption of hydrocarbon folding for industrial oils and biodiesel

 

Technology
L-tug is a new class of molecules that can disrupt folding of lipids and other hydrocarbon molecules, which results in changes of their physical properties. For oils or fats this involves an increase in the size of their droplets or globules, which leads to a dose-dependent:

  • reduction of viscosity and density
  • increase of spreadbility, permeability and fluidity
  • increase in greasing and lubrication properties
  • reduction of freezing and melting time
  • increase in hydrophobicity and gas solubility
  • increase in thermal conductivity
  • acceleration in heating and cooling time
  • increase in burning time and heat generation without increased, or with reduced, fuel consumption
  • increased efficacy of biodiesels
Why choose us

These changes in the folding can be achieved by controlled incorporation of L-tug into hydrocarbons in a range of molecular ratios of 1 to 10,000, 100,000 or 1,000,000 subject to the modifying matrix composition.

Applications
The application of this technology does not involve any chemical modifications of hydrocarbons. L-tug molecules are safe for humans, animals, plants, soil and water. These molecules are thermoresistant and fully biodegradable.

Lycotec is now looking to license L-tug technology to the Oils and Biodiesel industry.

Why choose us

L-tug Cooking Oils and Fats. Faster, more economic and healthier cooking

 

Technology
L-tug is a new class of molecules that can disrupt folding and increase size of lipid droplets or fat globules, which results in changes of their physical and utilisation properties:

  • reduction of viscosity and density
  • increase of spreadbility, permeability and fluidity
  • increase in greasing and lubrication properties
  • reduction of freezing and melting time
  • increase in hydrophobicity and gas solubility
  • increase in thermal conductivity
  • acceleration in heating and cooling time
  • acceleration of cooking time, which saves time and cost
  • reduction of decomposition of thermo-sensetive health beneficial nutrients and vitamins in the finished cooked meal
  • cooking healthier food with increassed nutritional value

These changes in the folding can be achieved by controlled incorporation of L-tug into oil droplets or fat globules in a range of molecular ratios of 1 to 10,000, 100,000 or 1,000,000 subject to the modifying lipid composition.

Applications
The application of this technology does not involve any chemical modifications of lipids. L-tug molecules are safe for humans, animals, plants, soil and water. These molecules are thermoresistant, retain their properties in baking, frying or boiling, and they are fully biodegradable.

Lycotec is now looking to license L-tug technology to the Oils and Fats industries.

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