Technologies

Celiac disease and non-celiac gluten sensitivity affect a large portion of the world population. Furthermore, the percentage of people who adopt the gluten free diet is constantly increasing because it is perceived to be healthier. We have previously developed a food grade enzymatic procedure (transamidation) for wheat flour capable of making gluten unable to induce the inflammatory response in the intestine of celiac disease patients.

The working principle of VTTJ is extremely simple. Two parts (at least one with tube shape) are screwed one into the other with a mechanical interference that creates a metallic seal. One part presents a cylindrical slot, the other presents a conical ring, whose diameter is slightly larger than the one of the cylindrical slot. When the two parts are screwed together, a plastic deformation occurs in the mechanical interference region.