Overview
ALEYRUM is a patented grain-processing technology that produces ultra-low-carbohydrate, nutrient-dense flour by isolating and preserving the aleurone layer and germ of wheat and other grains — the most nutritious parts (protein, fiber, B/E vitamins, minerals, lipids, antioxidants) usually removed in milling. The result is a near-zero-carb, high-protein flour that, unlike almond or coconut flour, retains an authentic bread flavor without binders. The starchy endosperm (~85 %) is repurposed into conventional flour/starch/syrups — no grain is wasted.
Applications
High-protein low-carb bread; functional cereals/granola; protein-enriched diet yogurts; sports/weight-control snack bars; gluten-alternative baking mixes; nutritional supplements and pharma ingredients (antioxidant fractions); animal-feed additive (from extracted germ).
Users: functional-food and diet brands, bakeries, supplement/pharma, feed producers.
Operating Principle
Dual-stage mechanical fractionation: (1) remove the outer bran (~7 % of grain mass) to expose aleurone and germ; (2) specialized mechanical microtechnology isolates the nutrient-rich aleurone + germ (~11–15 %) without damaging their chemical structure. Remaining endosperm (~85 %) is repurposed. No chemical treatment — purely mechanical, with full micronutrient/protein/lipid retention and process-monitored quality control.
Limitations: shorter shelf life due to high natural germ/aleurone fat; cool/dry storage required.
Key Parameters
Carbohydrates: ~0–5 % net. Protein: up to 30 % (aleurone cells + germ). Lipids: ~15–20 % (natural fats, omega precursors). High B1/B2/B6/E; magnesium, zinc, phosphorus. Calories: 30–45 % below white flour. Authentic bread flavor without additives. Yield: 15 % ALEYRUM flour + 85 % conventional flour from same grain. Cost ~$2.00/kg. Throughput: prototype line 4 t/hour. OPEX low (no reagents/high-energy steps).
Note: composition is for the isolated fraction; product/shelf-life performance needs broader validation.
Architecture and Components
Proprietary anatomical-fractionation machinery (bran removal + aleurone/germ separation) at commercial throughput; endosperm repurposing line; process monitoring for constituent QC. No chemical stages.
Advantages
Technical: zero-carb by design (starch core removed); maximum biological value per gram; authentic bread aroma lost in almond/coconut flours; stable texture/taste without binders. Economic: full grain utilization (waste-free), low OPEX, premium functional-food/diet market. Environmental: no additives, no disposal. Pharma potential: high-antioxidant fractions.
Integrations
Drop-in for bakery and functional-food production; endosperm by-products feed conventional flour/starch/syrup chains; germ extract to feed/pharma. Complements ARBOK FoodTech line.
Deployment & Operation
Operate proprietary fractionation line (4 t/hour prototype) → isolate ALEYRUM flour + repurpose endosperm → cool/dry storage for the fat-rich flour. Pilot-scale production active; samples of flour and baked goods available. Remaining: shelf-life optimization and market scale-up.
TRL
TRL 7 (confirmed by Michael). Prototype in operational environment: commercial-grade equipment running pilot-scale production (4 t/hour) with flour and finished baked-good samples available; full commercial scale-up and shelf-life optimization remaining.
TRL scale:
- TRL 1 — basic principles observed
- TRL 2 — technology concept formulated
- TRL 3 — experimental proof-of-concept
- TRL 4 — validated in lab
- TRL 5 — validated in relevant environment
- TRL 6 — demonstrated in relevant environment
- TRL 7 — prototype in operational environment ← ALEYRUM
- TRL 8 — system complete and qualified
- TRL 9 — proven in operational environment
Market Potential
Keto, diabetic, and weight-management diets and functional foods are large, growing markets underserved by almond/coconut flours (poor bread taste, need binders). A waste-free, authentic-tasting, near-zero-carb high-protein flour — at pilot scale — addresses functional-food, diet, sports-nutrition, and pharma-ingredient segments.
Typical Project Economics
Cost ~$2.00/kg (competitive with premium alternative flours); end-product price ~+68 % vs traditional wheat baked goods; 15 %/85 % yield split monetizes the whole grain. Prototype line (4 t/hour) operational, low OPEX. Profitability driven by functional-food and diet sectors.
Risk Factors
Shorter shelf life from high natural fat — needs cool/dry storage and shelf-life optimization. Cost premium over mass-market white flour. New consumer category requires demand education. Scale-up of proprietary machinery beyond prototype. Premium-price end products (+68 %) limit mass adoption.
Related Technologies
ARBOK FOOD PRESERVATION · ARBOK-NITROCELLULOSE (BIOCELL) · ARBOK-REVITA