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   Intellectual Property
 more...>About Us>Chancellor's Office>Intellectual Property>

 

The Office of Intellectual Property is a resource for LSU AgCenter faculty regarding matters of Material Transfer and Confidentiality Agreements, patenting innovative research, and identifying potential partners to develop and/or commercialize university research. We also serve as a portal for the business community to identify interesting areas of research and to ensure that interested parties are put in touch with the proper laboratories.

104 J. Norman Efferson Hall
Baton Rouge, Louisiana 70803
Office: (225) 578-6030
Fax: (225) 578-6032
E-mail: Wade Baumgartner

 
Healthy Flour Substitute
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AgCenter scientists have created a partial substitute for bleached flour used in the preparation of baked goods and pastas. Using this new substitute adds omega 3 fatty acids and conjugated linoleic acid to the final product. These compounds offer many benefits to the heart, lower insulin resistance and can help to fight certain types of cancer.

Satiating Carbohydrates
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This invention is a new type of carbohydrate that increases the bulk and satiety of food. These carbohydrates increase the amount of fiber and decrease the number of calories in food without affecting the taste, smell, or cooking characteristics. This makes them ideal for weight management because increasing fullness will lead to people eating less and being healthier. These carbohydrates can be used in many types of snacks and tasty treats like health bars and cookies.
Natural Sweetener Development Method
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This invention is a new type of extraction method that can take natural extracts of plants and fruits and make them usable as high intensity sweeteners (HIS). Normally, such extracts are not usable as sweeteners due to undesirable properties, such as bad taste, color, or smell. This method uses natural processes to remove these undesirable properties, leaving the more palatable elements behind.

Non-Fermented Hot Sauce
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AgCenter scientists have created a new type of spicy and delicious hot sauce that does not require fermentation before using. This reduces storage time and cost and gets the product to the customer faster.
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Natural Bread Mold-reducing Agent
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AgCenter scientists have discovered a new natural extract that prevents bread from molding. Bread treated with this substance is stable for eight days at room temperate without any mold growth. This allows customers to enjoy their bread over a longer period and reduces the risk of eating bread with fungus on it.
Bitter Flavor Masking Extract
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A new material has been discovered that can mask bitter and biting flavors in food. Substances like glycerine, ethanol and potassium salts can be added to foods in greater quantities without a hindrance to taste. Glycerine can be used to control moisture in food and replace high fructose corn syrup, while potassium salts can be used to replace the more hazardous sodium salts.
Non-Chemically Modified Starch
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AgCenter scientists have developed a new process to modify the properties of starch without chemicals. Normally, such changes would require that the ingredient be labeled “modified starch”; however, this process allows the ingredient to be labeled simply as “starch.” The unique process can also increase the natural benefits of the starch, such as satiety, making it more appealing to consumers.
Tongue Burn Cooler
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This invention is a new product that completely eliminates the burning sensation from consuming spicy foods and hot sauces. It can be produced in either tablet or liquid form and should be taken right after consuming a spicy dish. With this technology, you can take the bite out of your next bite to eat and enjoy a wider range of hot foods and flavors.
Anti-Cancer Compound for Use in Food
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This invention is a method to greatly enhance the cancer-fighting effectiveness of natural oil extracts and incorporate them into food. Confections and fried foods can gain an anti-carcinogenic benefit and still taste great. The extract does not require high doses to be effective, and there is no risk to normal cells or toxicity.
Natural Blood Vessel Growth Inhibiting Compound
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This invention is a novel combination of natural extracts that has the ability to strongly inhibit the development of blood vessels that feed cancer and other diseases related to blood vessel growth, such as psoriasis. The synergistic interaction of these materials increases efficacy, and the body can readily absorb the extracts through the skin. This material also has shown promise in vitro to overcome cells’ natural drug resistance and defenses.
LSU System Intellectual Property Links
Here you can find links to all of the Intellectual Property Offices in the LSU System.
Sugar-Based Treatment for Fungal Disease
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This invention is a new type of treatment for Aspergillosis, a type of fungal infection. This infection is particularly deadly, causing blood clots and impairment of the lungs. Usually infecting those with suppressed immune systems, Aspergillus is present in the general environment and can be inhaled from anywhere. This new treatment can overcome the organism’s normal drug resistance and offers new hope to those suffer from infection.
New Boron Wood Treatment
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This is a new wood treatment that kills pests and fungus as well as preserves wood for extended periods.
Lightweight Carbon Fiber Solar Panel
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This is a new lightweight solar panel design that has resistance to cracking and shortages.
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