Contact person
Hanna E Svensson
Projektledare
Contact Hanna E
Food ingredients and prototype development
Food ingredient manufacturing with focus on how different processing conditions affect the properties of the ingredient.
Characterization of the functionality of ingredients can contribute to understanding which product applications the ingredient could fit into and how the ingredient can change the properties of the final product.
In our food pilot plant product facilities in Gothenburg, we can offer you the opportunity to come and design process techniques or extract ingredients together with us, or alternatively, we can evaluate products for you!
Pre-treatments
- Soaking
- High pressure homogenisation
- Ultra sound treatment
- Pulsed Electric Field
- Enzymatic treatments
- Heat treatment
Extraction & separation
- Wet extraction of proteins – pH shift
- SC-CO2 extraction – volatilie components or sensitive compontents such as antioxidants
- Drying process of raw materials and new ingredients
Characterization
- Functional properties
- Gelling, solubility, water and oil holding capacity,
- Chemical properties
- Antioxidant activity FRAP, SDS page, isoelectric point, crystalization, melting behaviour (DSC)
- Nutrition
- Protein content, antinutrient content (total polyphenols, tannins)
- Physical properties
- Particle size, colour
- Sensoric properties
- Taste, odour, appearance, mouthfeel
Prototype development
- Extruded breakfast products
- Extruded meat analogues
- Beverages, soups, sauces
- Spreads,
- Meat and charkuterie
- Emulsions - mayo
- Bread
- Bars
- Confectionary, chocolate
