Main Sector of relevance\IRC classification 2. Agro Food Technology

2.2 New phosphocalcic food additive “Dopinat”

Developers’ contact information

State Scientific Institution “The Institute of Radiobiology of the National Academy of Sciences of Belarus”
4, Fedyuninski Str., 246007 Gomel
Evgeniy Fyodorovich Konoplya
tel./fax: +375 (0232) 57-07-06; e-mail: irb@mail.gomel.by

Summary

Phosphocalcic food additive “Dopinat” and its modifications are intended for normalization of calcium-phosphoric metabolism

Description

Phosphocalcic food additive “Dopinat” and its modifications may be used for disease prevention which arise from phosphocalcic metabolic imbalance in the body. It is recommended in case of:
- thyroid and parathyroid glands pathology,
- action of ionizing radiation,
- age-related changes of mineral turnover, etc.
New phosphocalcic food additive “Dopinat” is suitable for enrichment of bakery, milk, meat and confectionery products with micronutrients. The additive may be used in pharmaceuticals industry as filler of pharmaceutical products since it is a good remedy to excrete radionuclides and heavy metals which allows minimizing of these particles in a human body

Technology type

• Material

Technical advantages and economic benefits

In comparison with known analogous additives, phosphocalcic additive “Dopinat” has the following advantages:
- polyfunctional; easily producible additive, since it does not contain dissolvents, fillers and other ballast substances making it possible to add them to food products in small amounts (max. 1.5%) without altering organoleptic, gustative and other food properties;
- easy transportation and storage (expiration date – not less than 2 years);
- “Dopinat” is much cheaper than its foreign analogues and under medical and biological studies it is more helpful since it encourages stabilization of metabolic of phosphocalcic imbalance (report on preclinical study of influence of “Dopinat” on state of main physiological and biological indicants is available.

Technology differentiation and uniqueness

Phosphocalcic food additive “Dopinat” is used to normalize phosphocalcic metabolism in a human body. Use of the additive in bakery, milk, meat and confectionery products increases competitive ability of the products since they have both nutritional and preventive value.

Context in which technology was identified

National exhibitions, seminar-meeting with managers and employees of health care organizations, sanitary epidemiogical services, district executive committees, local consumer's associations on use of “Dopnat” in food industry, International Trade Fair in Hannover (2008).

Technological keywords

Food additive, normalization of phosphocalcic imbalance, bakery industry, milk, meat and confectionery products.

Development Stage

• Results of demonstration test available
• Currently in use/production
• Other:
  New modifications of the additive are being worked out.

Intellectual property rights

• Patent pending
• Specific Patent Information:
  Full information on patent rights: patents of the Republic of Belarus No. 7054, 7393, 7430 (valid) and trademark (license No. 16134).

Range of applications

Technology of agricultural products processing.

Classifier Used at the EU Innovation Relay Centres

• Agro Food Technology

Preferable Regions

• North America
• South America
• Europe
• Asia

Practical experience

Production of the additive and commercial availability of bakery products fortified with the additive has been set up.

Environmental impact

None.

Type of collaboration sought

• Other:
  License agreement or other agreement types.

Terms and restrictions

None

Available technical assistance

• Documentation
• Personnel