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.
Structural & textural properties (Rheology):
- Rheological behaviour
- Gelling properties
- Minimum gelling concentration
- Thermal gelling properties (rheometer)
- Gelling during acidification (rheometer)
Surface properties (Emulsifying & foaming):
- Emulsifying properties
- 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.