Eugene Science Receive Plant Sterol Patent for Food Application

16/01/07 Eugene Science has acquired patents for manufacturing techniques that enables it to use and apply PlantSterol, cholesterol-reducing material, to various types of food. Until now, PlantSterol that reduces cholesterol has been only partly used in limited products despite its outstanding properties due to the difficulty of applying it to foodstuffs. However, with the acquisition of the patent, Eugene Science has obtained source technology that enables the numerous types of application not only to medical supplies or health foods but also to functional foods and hereafter, we expect to create new milestones in the cholesterol-reducing functions market.

Eugene Science has already acquired patents for producing water-soluble PlantSterol with nano molecules and particles and its technologies are acknowledged worldwide. It is exported to major companies in United States, Japan, Europe and Southeast Asia and through the networks they possess, we are achieving successful marketing activities as well.

In particular, this patent is a technology that enables application of PlantSterol, which had difficulties applying to water or oil base previously, to not only water-soluble base food, but also to high-cholesterol, fat-soluble base food such as yogurt, soup, ice cream, mayonnaise, ketchup, salad oil, dressing and margarine. The technology has its biggest significance in that it can play a critical role in enabling to draw attention from consumers anxious of cholesterol diseases worldwide with the power of Eugene Science's R & D ability.

This patent is soon to be registered in countries with massive cholesterol markets such as United States, Japan, Europe and Australia in addition to Korea and Taiwan and is expected to prepare a turning point in the demand and commercialization of the source technology, the company said.