Projecttitel: Mild technology for obtaining functional and clean ingredients for agriculture co-products
MMIP: Hergebruik zij- en reststromen (A3)
Looptijd: 2018 – 2019
Budget publiek: € 225.000
Budget privaat: € 225.000
Projectleider: Jacco van Haveren
Betrokken partijen: Ebbens Engineering, Kewpie Corporation, Teboza, Unilever, Wageningen University & Research
Two major trends in the food market are (i) the demand for sustainable protein supplies and (ii) the substitution of artificial flavors and colors by clean label ingredients. In principle these demands can be, at least partly, met by innovative mild processing of co-products from food industries. Mild processing implies that only soft process conditions are applied which is specially challenging when functional, dry ingredients are needed. Furthermore the mild processing should result into powders with good powder characteristics (bulk density, white flecks, wettability, dispersibility, insolubility and shelf-life).
Freeze dried products are often the benchmark with regard to powder properties and maintaining functionality. However, freeze drying is capital and energy intensive and its application is therefore limited. Within the proposed project the Proof-of-Principle for the production of some functional ingredients (Sidestream2Protein-project, 2016) will be elaborated to the extent that freeze-dried end-products are compared to those obtained with spray drying, thin layer drying and atmospheric freeze drying; thereby taking into account powder properties, functional ingredients composition and costs.
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