University of Pretoria
Overview of innovation

The invention relates to the scavenging of flavor compounds, typically undesirable or off-flavours, from a liquid beverage or foodstuff. In particular, the invention relates to the use of proteins for scavenging flavour compounds associated with dairy products such as those which arise from heat treatment of dairy products, for example, by Ultra High-Temperature pasteurisation, also known as UHT processing, which can lead to flavours which may be described as cooked flavours and after a period of storage, flat flavours. 

Type of Intellectual Property protection
Innovation Opportunity Type
Human health and social work activities
FoodTech and Food Science
Technology Readiness Level
TRL 5 – Prototype tested in a controlled environment