Category: Technology Licenses
Created On: 2022-04-28
Record Count: 7
IPSCIO Report Record List
Below you will find the records curated into this collection. This summary includes the complete licensed property description so that you can review and determine if this collection covers the topics, technology or transaction type that is relevant for your needs. The full report will include all relevant deal data such as the royalty base, agreement date, term description, royalty rates and other deal terms. For reference, here is a sample of a full IPSCIO curated royalty rate report: Sample Report
IPSCIO Record ID: 178
IPSCIO Record ID: 5140
The 3SF Technology embodies the Licensor's DuroZyme Process, a unique process with the following key features – Selective, aerobic, high temperature (50-90C) microbial culturing process applicable to any scale – Odour free – Continuous process wherein culture media overflows from the last fermentation vessel, connected in series, as raw material is added to the first – Rapid throughput of as little as 18 hours – Selectively carried out as, but not limited to, a 3-stage process any number of fermentation vessels can be connected in series – Input raw organic materials derive from specific sources to ensue a pure food supply for the microorganisms being cultured – Input of specific raw organic materials leads to selection of specific high temperature microorganisms – from the mixed number that are in or on the raw materials themselves – that favour the specific inputted organic materials as food sources – In utilizing the specific input raw organic materials as food, specific enzymes are produced – Enzyme products are stable to prevailing culturing conditions, and especially to high temperatures (50-90C) – Specific enzymes produced are recovered from the fermented end product first by separation of solids from liquid, then recovery of enzymes from the liquid fraction.
The bulk solids recovered from the fermented organic material, rich in macro- and micronutrients, specific enzymes and microorganisms, are produced for a range of applications including as growth enhancement agents, feed and fertilizer products, in liquid or dried form. – Specific enzymes produced and recoverable include but are not limited to those that breakdown protein, starch, pectin, cellulose, fiber, fats and lipids; the full range of different known enzyme types can be produced – 100% Natural process and products – no chemical additives used. The 3SF Technology and DuroZyme Process are delivered by way of compact, environmentally friendly plants. These plants contain the range of systems needed to facilitate culture of thermophiles and production of enzymes therefrom by providing an environment that is optimized for their growth/production. DuroZyme plants are delivered as a turnkey package. The plants take in specific, selected organic materials and charge a processing fee to convert them to enzymes with unique, stable properties that have uses in environmental restoration and preservation and processing of consumer products, such as pharmaceutical, nutritional and health products.
IPSCIO Record ID: 367353
Licensor hereby grants to Licensee the following rights
(i) an Exclusive, nontransferable, worldwide license under the Licensor Technology, to use Compound(s) discovered under the Collaborative Program for evaluation during the Collaborative Period in the Soy Protein Field;
(ii) an Exclusive, nontransferable, worldwide license under the Licensor Technology, to use Selected Compound(s) for the intended purpose of blocking Soy Bitter Tastant(s) in soy protein for pre-commercial development of Products in the Soy Protein Field; and
(iii) an Exclusive, nontransferable, worldwide license under the Licensor Technology, to make, have made, use, sell, offer for sale, have sold, import and export Products in the Soy Protein Field that contain Selected Compound(s) for the intended purpose of blocking Soy Bitter Tastant(s) in soy protein.
Licensor hereby grants to Licensee an exclusive option to obtain (i) an Exclusive, nontransferable, worldwide license under the Licensor Technology, to use such Selected Compound(s) for the intended purpose of blocking Vegetable Bitter Tastant( s) in one or more Vegetable Proteins for pre-commercial development of Products in the Vegetable Protein Field]; and (ii) an Exclusive, non-transferable, worldwide license under the Licensor Technology to make, have made, use, sell, offer for sale, have sold, import and export Products [in the Vegetable Protein Field that contain such Selected Compound(s) for the intended purpose of blocking Vegetable Bitter Tastant(s) in one or more Vegetable Proteins.
Soy Bitter Tastant(s) means the primary molecule(s) isolated from soy protein responsible for the bitter taste of soy protein.
Compound(s) means molecules synthesized or acquired in the course of the Collaborative Program wherein such molecules provide the desired bitter modulation properties for a Soy Bitter Tastant. Such desired properties will be defined by the Steering Committee. Selected Compound(s) means the Compound(s) selected by the Steering Committee for development.
Vegetable Bitter Tastant(s) means the primary molecule(s) isolated from Vegetable Proteins responsible for the bitter taste of the Vegetable Proteins.
Vegetable Protein(s) means [plant and vegetable protein(s), excluding soy protein.
Product(s) means a Licensee protein product(s) (or protein product of a Licensee Affiliate or permitted sublicensee) that incorporates a Selected Compound.
Licensor Patent Rights means any Patent Rights relating to Compounds, any Patent Rights relating to Selected Compounds, and/or any Patent Rights under Jointly Owned Technology, that are necessary or appropriate for purposes of the activities to be conducted under the Agreement, and which are Controlled by Licensor or its Affiliates as of the Effective Date or which become Controlled by Licensor or its Affiliates during the Term
Licensor Technology means the Licensor Patent Rights, and Licensor Know-How.
Vegetable] Protein Field means all foods for human consumption that contain at least one Vegetable Protein; and (ii) all foods for consumption by animals that contain at least one Vegetable Protein. Notwithstanding the foregoing, the Vegetable Protein Field excludes Excluded Foods and the Pet Food Field.
IPSCIO Record ID: 171429
For those Licensed Products currently listed the royalty is revised and those future licensed products which are added a newly added royalty may or may not apply.
The patents and patent applications No. 743,178 and No. 07/806,627 are for a snack manufacturing process.
IPSCIO Record ID: 211822
Technology relating to the use of a balanced proportion of saturated and polyunsaturated fatty acids from one or more vegetable oil sources for incorporation into any and all food products to increase HDL and the HDL/LDL cholesterol ratio, and accompanying know-how.
IPSCIO Record ID: 6351
'Oil' is identified as any of various vegetable, mineral, or animal substances that tend to reduce the friction of surfaces rubbing against each other, are inflammable, used for heat, lubrication, medicines, food ingredients, etc. The resulting O2P powders have a variety of benefits. The main feature of the technology is that conversion of oil to powder without heating the raw materials, protects the original product from losing original form and original ingredients. The process includes the conversion of oil substances from a viscous liquid to a dry or powder condition in a manner that preserves optimum active ingredients.
Trademarks & Trade Names & Logos 'Oil To Powder'.
The proprietary process is for accomplishing the conversion of oil-to-powder ('O2P') without the use of heat. The resulting O2P powders have a variety of benefits. The main feature of the technology is that conversion of oil to powder without heating the raw materials, protects the original product from losing original form and original ingredients. The process includes the conversion of oil substances from a viscous liquid to a dry or powder condition in a manner that preserves optimum active ingredients.
IPSCIO Record ID: 73219
Ergothioneine (Ergo) is an amino acid that is made in few organisms, notably filamentous fungi (mushrooms), and is considered a 'master antioxidant'. Ergo is an electron donor that has been shown to neutralize free radicals and the oxidation processes that lead to cell death and the introduction of harmful toxins and chemicals to foods and beverages. The addition of a synthetic or extracted Ergo can slow the rate of spoilage and extend the shelf life of a wide variety of products. Flavor is also enhanced when the company's 100% Organic ErgoD2â„¢ mushroom-based whole food formulations are used. In addition to being one of the primary natural sources for Ergo, mushrooms are also one of the few foods that stimulate the sense of Umami, a deliciously savory fifth taste quality (besides sweet, sour, bitter, and salty) discovered in the late 1800's by the great French chef Auguste Escoffier. It is now known that humans have receptors for Umami, which is produced by several amino acids and nucleotides (such as glutamate and aspartate). Licensee believes that its ErgoD2â„¢ formulations can be a cost effective and healthier alternative to monosodium glutamate (MSG) and other chemical additives that are currently being used for flavor enhancement around the world.