SBIR Phase II: New Crystallization Modifiers for Low Calorie Fats in Food Products

这个小型企业创新研究第二阶段项目的更广泛的影响/商业潜力是促进低脂肪替代EPG技术的商业化，以帮助解决美国面临的一些最大的肥胖和相关健康问题，同时为6000亿美元的食品行业提供可申请专利的新添加剂平台。由于高热量密度食物是肥胖流行的主要原因，促进92%低热量脂肪代谢物如EPG的快速发展将对社会大部分人的健康产生强大影响，降低美国公民的医疗保健成本，并为美国提供积极的经济影响。最大的初始影响将是将添加剂改性EPG脂肪分解剂引入到补充部分，其中由于缺乏相容的低热量脂肪，因此最需要降低卡路里含量。在当地，这项技术的发展将导致南卡罗来纳州20多个高科技工作岗位的增长。在第二阶段，Tetramer将通过NSF第二阶段补充计划与本科生和高中生合作，该计划已培训了25名本科生和9名高中生，他们都进入了STEM职业。该第二阶段研究项目的目标是提供急需的添加剂控制技术，以使酯化丙氧基化甘油技术（EPG）的热量摄入量大幅降低（高达92%），用于当今含有高热量天然脂肪和油的许多食品。在第一阶段的活动中，Tetramer发现，作为一种新技术，EPG与棕榈仁油或可可脂等高热量脂肪的加工方式不同，这阻碍了EPG在美国缓解日益增长的肥胖流行病的新方法。这导致了预计26亿美元脂肪替代品市场中大量产品的制造不匹配。到目前为止，市售的添加剂不起作用，因此需要一种新的添加剂分子结构？工具箱？以优化加工变量。四聚体将利用其合成有机化学和材料科学的专业知识，合成和优化添加剂，使EPG？S提供低92%的热量，同时仍然保持相同的感官，物理特性和加工效率的天然油，他们将取代。最终用途应用将通过与食品行业领导者的合作开发。

The broader impact/commercial potential of this Small Business Innovation Research Phase II project is to facilitate the commercialization of low fat replacement EPG technology to help solve some of the largest obesity and related health issues facing the US while providing a patentable new additive platform for the $600 billion food industry. With high caloric density foods being the primary cause for the obesity epidemic, the facilitation of rapid development of 92% lower calorie fat replacers such as EPG will have a powerful impact on the health of a large portion of society, reducing health care cost for US citizens and providing a positive economic impact for the US. The highest initial impact will be the introduction of additive modified EPG fat replacers to the confectionary segment where the need for decreased caloric content is greatest due to the absence of compatible low-calorie fats. Locally, the development of this technology will result in growth of 20 + high technology jobs in South Carolina. During Phase II, Tetramer will work with undergraduates and high school students through the NSF Phase II supplemental programs, which have trained 25 undergraduate students and 9 high school students who have all gone into STEM careers. The objectives of this Phase II research project are to provide critically needed additive control technology to allow the dramatically reduced caloric intake (up to 92% ) of esterified propoxylated glycerol technology (EPG) to be used in many food products that today contain high calorie natural fats and oils. During Phase I activities, Tetramer discovered that the new EPG approach to mitigating the growing obesity epidemic in the US was hampered by the fact that being a new technology EPG processes differently than high calorie fats such as palm kernel oil or cocoa butter. This creates a manufacturing mismatch for a significant number of the products in the projected $2.6 Billion fat replacement market. To date the commercially available additives do not work, thus requiring a new additive molecular architecture ?toolbox? to optimize the processing variables. Tetramer will use it's synthetic organic chemistry and material science expertise to synthesize and optimize additives that will allow EPG?s to provide 92% lower calories, while still maintaining the same sensory, physical properties and processing efficiency as the natural oils they will replace. End use applications will be developed through collaborations with food industry leaders.