Physico-chemical characterization of protein

Proteins Characterisations:

The proteins present in flours, protein concentrates and isolates can be characterised by their purity (protein content), level of denaturation (is the protein native or denatured) and composition (which proteins are present). Analyses can be performed on plant-based ingredients, animal products (dairy, insects…) and hydrolysates.


Powder characterisation:

The physical properties of powders have a key role on their applications in food and non-food systems. Particle size and shape impact powder processability, mouthfeel and behaviour in food systems. IMPROVE dry fractionation pilot plant has the capacity to design powders with different properties and characterise them. Analyses can be performed on any type of powder (protein and non-protein).