Functional properties and application in model food systems

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:

Structural & textural properties (Rheology):

Surface properties (Emulsifying & foaming):




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