The value of a protein ingredient is often determined by its functional properties. Proteins can play various roles in food systems, such as stabilisation of emulsions, foaming agents or binders. IMPROVE can characterise a large range of functional properties to draw the functional profile of an ingredient and advise the most relevant applications for it.

 

Hydratation Properties:

• Wettability
• Protein solubility
• WHC (Water Holding Capacity)
• OHC (Oil Holding Capacity)

Structural & textural properties (Rheology):

• Rheological behaviour
• Viscosity
• Gelling properties
• Minimum gelling concentration
• Thermal gelling properties (rheometer)
• Gelling during acidification (rheometer)
• Texture

Surface properties (Emulsifying & foaming):

• Emulsifying properties
• Sedimentation
• foaming properties
• Interfacial and surface tension (Kruss tensiometer)

 

 

 

Based on the functional analyses, a comparative diagram is drawn by IMPROVE. It can be used for benchmarking, comparison of different prototypes and determination of the most relevant food applications for a protein.

 

 

 

 

Application in model systems and product characterization