Enhanced Processing of Natural Foods

The development of new technology that can facilitate natural food and flavor biochemistry reactions has potential to have fundamental and tremendous impact on food science and nutrition and other high value products. Reactor time and temperature are an extraordinarily expensive aspect of food and flavor development. Enabling technology that can improve product yield, improve separation, decrease reaction time and temperature and also increase manufacturing intensity will be of broad value. Compact Membrane Systems, Inc. in conjunction with Georgia Tech has identified an innovative method to improve biochemical synthesis. Program focus will entail utilization of novel family of membrane reactors in combination with innovative reactive intensification synthesis conditions. This combination will result in improvements in product yield, improved separation, decreased reaction time and reduced operating temperature. This SBIR will combine novel membrane with a solvent-free synthesis of catalytic (enzymatic) esterification of citronellol with glacial acidic acid. Phase I will demonstrate enhanced reactivity from instantaneous water removal and improved synthesis since final separation of product and associated process intensification will be improved sine no separation from solvent is required. In parallel, CMS has established strong relationships with industrial partners. These partners will aid in both this SBIR program and downstream commercialization. Given platform technology and industrial partners, this program should successfully enhance synthesis of natural products. This will provide value for low cost high quality foods. This will enhance populations potential for low cost quality food alternatives. Program will provide the agricultural industry with low cost way of making value added products.