CLIENT
SERVICE

Offer Patents and Utility models

contact
Ing. Slavomira Vavreinova, CSc.
phone: +420 296 792 302
e-mail: S.Vavreinova@vupp.cz


►Patent No. 293596 Thermal sterilization of dried egg white

►Patent No. 295501 Vacuum hermetic wrapping with the vacuum break down indicator

►Patent No. 298318 Method for receiving of minimal DNA parts using polymer chain reaction (PCR)

►Patent No. 298944 Isolation of chitin-glucan complex of mould mycelia by autolysis and enzymatic hydrolysis

►Patent No. 299782 A way of fermentative production of ethanol and/or yeast biomass

►Patent No. 299887 A way of production of dried yolk

►Patent No. 299903 Isolation of polysaccharide complex of cell walls of mould mycelia by chemical hydrolysis

►Patent No. 300164 Preservation method of fresh hop

►Patent No. 300210 Method of removing sugar from egg white and gumbo

►Patent No. 300697 Functional symbiotic edible food packages

►Patent No. 301416 Heat sterilization method of spices with subsequent recovery of aromatic substances



►Utility model No. 14449 Homogenizer for loose materials with heat and humidity regulation

►Utility model No. 14836 Gluten-free mixture for preparing gluten-free articles

►Utility model No. 14542 Strainer with active components

►Utility model No. 16072 Food with naked barley

►Utility model No. 16701 Processed product with vegetable raw material addition

►Utility model No. 16972 Food with naked oat

►Utility model No. 17274 Aple-vegetable mixture

►Utility model No. 17443 Immunoanalytic kit for determining allergens of egg white in foodstuffs

►Utility model No. 17464 Nontraditional natural carriers of aromatizing and dyeing substances

►Utility model No. 17623 Immuno set for estimation of cow milk allergen beta-globuline

►Utility model No. 17642 Two-component biologically degradable tissue adhesive for medicinal use

►Utility model No. 17659 Aple-broccoli mixture

►Utility model No. 17874 Nonalcoholic fermented whey drink with lactulose

►Utility model No. 17971 Spread or dressing with buckwheat and soya tofu

►Utility model No. 18263 An appliance for shaping and stabilization of products from a protein mix under water surface

►Utility model No. 18533 Immunologial kit for determination of beef serum albumin in foods

►Utility model No. 18534 Immunological kit for determination of a cow’s milk allergene, caseine, in foods

►Utility model No. 18552 A synbiotic fermented milk and/or whey beverage

►Utility model No. 18714 Chickpea spread or dressing with fish oil

►Utility model No. 18715 Cereal purée with apple fibre

►Utility model No. 18928 Beer with elevated content of rutin

►Utility model No. 19090 Fresh apple juice with suppressed reactivity of allergen Mal d1

►Utility model No. 19091 Fresh carrot juice without active allergen Dau c1

►Utility model No. 19142 Non-milk deserts

►Utility model No. 19144 Rutin-containing beverage

►Utility model No. 19230 Rutin-containing milling grain mixture

►Utility model No. 19427 Immuno-analytic kit for determination of mustard proteins in foodstuffs

►Utility model No. 19483 Combined protein for food processing

►Utility model No. 19556 Hypoallergenic bacterial culture for preparing fermented functional foods

►Utility model No. 19629 Bakery product containing rutin

►Utility model No. 19640 Device for processing combined protein under water surface

►Utility model No. 19703 Buckwheat-barley beer

►Utility model No. 19855 Food with Tartarian buckwheat

►Utility model No. 19868 Mixture for food with Tartarian buckwheat

►Utility model No. 20005 Composition for stimulation growth of cells in tissue cultures

►Utility model No. 20021 Gelatin (fish)

►Utility model No. 20022 Gelatin (chicken)

►Utility model No. 20493 Fermented functional food with reduced content of phenylalanine and lactose

►Utility model No. 20514 Bread with addition of unconventional pulses

►Utility model No. 20614 Mixture for bread with non-traditional pulses



Our departments offer the following services

Department of Nutritive Substances
dep. head: Ing. Dana Gabrovska / e-mail: d.gabrovska@vupp.cz

• analyses of food raw materials and products (proteins, saccharides, amino acids, gliadin, fat, fatty acids, vitamins A, B1, B2, B6, C, E, niacin, carotens, pantothenic acid, folic acid, minerals, iodine, soluble and insoluble dietary fibre, lactose)

• antioxidant activity determination

• allergen substances determination

• sensorial analysis of food raw materials and products

• development of formulas and recipes for products for special and dietetic nutrition (e.g. for diabetes, celiakia, phenylketonuria) including nutraceutics

• development of formulas and recipes from non-traditional raw materials

• expert consultations on the production of special and dietetic nutrition

Department of Quality Features and Microbial Products
dep. head: Ing. Alexandra Proskova / e-mail: a.proskova@vupp.cz

• processing of microbial biomass to fluid-dried or spray-dried food and feed additives

• provision of know-how regarding the biosynthesis of microbial biomass enriched with biologically bound trace elements

• provision of pure cultures listed in the catalogue of the collection of microorganisms

• maintenance of active industrial inoculum for production of feed or food yeast

• development of methods for preparative isolation of proteins from a supplied sample of raw material

• development of HPLC/FPLC methods for separation for mixed proteins

• proofs of adulteration of pure instant coffee, sunflower, soybean and olive oils, pure butter and honey

• detection of thermal treatment of milk declared as pasteurised or UHT

• determination of monosaccharides, oligosaccharides, fatty acids and sterols in foods and raw materials

Department of Microbiology and Food Hygiene
dep.head: RNDr. Vladimir Erban, CSc. / e-mail: v.erban@vupp.cz

• basic microbiological analyses of foods and raw materials

• laboratory lyophilisation of samples up to 1 or 8 litre volume

• help in HACCP system implementation

• predictive microbiology to model possible pathogen growth in food production processes

• determination of beta- glucans in cereals and mushrooms

• determination of water activity and pH of foods

Department of Technical Policy
dep. head: Ing. Ctibor Perlín, CSc. / e-mail: c.perlin@vupp.cz

• complete technical and advisory support in the sphere of Integrated pollution prevention and control (IPPC)

• elaboration of a technical statement supporting the integrated permit application by FRIP experts

• presentation of information on best available techniques (BAT) and pertinent reference documents (BREF) elaborated by the EU Working Group

• organization of technical workshops with experts for associations of food industries, food producers and all persons in food processing community interested in IPPC

• consultancy in elaboration of an appeal against the decision on the integrated permit application

• determination of mechanical, rheological, thermal and pouring properties of foods

• services of the database of physical properties of foods (provision of numerical data on rheological, thermal, mass, electrical and other properties)

• design, calculations and experimental verification of processes and equipment

• testing of machinery and equipment

• consultancy concerning microwave technology implemented in food processing and development and production of convenience meals intended

• primarily for final treatment with microwave and hot-air heating

• measurement of food temperatures in cooling chain using fluoroptic system and thermocamera

• microbial decontamination of powdered foods with dry heat

• development and verification of high pressure pasteurization of various kinds of foods

• mathematical modelling of thermal processes