Nebraska Patent of the Month – September 2021

In the food industry, fluids are commonly delivered on a macro level to both food and cooking services. In this case, fluids is a broad term meaning ingredients, preservatives, flavor enhancers, emulsifiers and more. Properly dispersing these fluids is time consuming and tedious but requires great care to prevent loss or mess up the formulation and fail to get full flavor or shelf life. On a micro level, fluids may require encapsulation. These encapsulated droplets are usually produced at high pressures which require high power consumption and the droplets still may not efficiently disperse. Kamterter Products, LLC has designed a novel way to efficiently spread these fluids as needed.

Their design uses a droplet formulated using fluid drilling or a pulse dampening pump. The droplet is formulated with both an inner and outer portion. The inner portion has higher activity, volatility, and solubility. The outer portion is more viscous with barrier and controlled-release properties. Depending on the need for the droplet, it may have surfactants, emulsifiers, or penetrants which can increase shelf-life, flavor, texture and more. As an example, a droplet may be formed with the intention of coating a bread dough and includes flavor spices. It is dispersed from a fluid drilling machine, sprayed out of it’s nozzle. The specific characteristics of the formulated droplet enhances dispersion, but also ensures it remains intact until it reaches the dough, ensuring the flavor actually reaches the dough.

Are you developing new technology for an existing application? Did you know your development work could be eligible for the R&D Tax Credit and you can receive up to 14% back on your expenses? Even if your development isn’t successful your work may still qualify for R&D credits (i.e. you don’t need to have a patent to qualify). To find out more, please contact a Swanson Reed R&D Specialist today or check out our free online eligibility test.

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