Functional properties of proteins allow the food industry to develop healthy products with textures ranging from fluid emulsions and viscoelastic gels to solid foams. A fundamental understanding of protein functionality is crucial to tailor their performance as food structure stabilisers or enhancers as well as their sensory and nutritional quality.
VTT has long experience in assessing and modifying the functionality of milk, meat and plant proteins. We exploit state-of-the-art analytics and know-how to help you get the best out of your protein ingredients and boost your business.
We exploit commercial and novel in-house enzymes for tailoring protein interactions. VTT’s expertise in enzymes covers the chain from enzyme discovery to ready-to-commercialise technologies and food applications.
Enzymatic modification of proteins has successfully been applied to improving the texture and water-holding qualities of plant-based and low-fat dairy products, the restructuring of fresh meat and fish, improving physical and chemical (oxidative) stability in protein stabilised foams and emulsions, and enhancing sensory quality in high-protein and in high-fibre and gluten-free breads, for example.
Hybrid technologies with bio and thermomechanical processing, high temperature and pressure treatments (microfluidisation) are utilised for achieving tailored functionality for both animal and plant-sourced proteins.
State-of-the-art analytics and pilot facilities are combined for innovative protein ingredients and products. Our analytics involve light-scattering and advanced microscopy techniques, protein solubility and surface activity assessment, interfacial and bulk rheology methods, texture and viscosity, thermal characterisation, water mobility and absorption measurements, and oxygen transfer across interfaces.
The VTT food pilot enables food application tests with
cereal and bakery products as well as model foodsystmes of broad range of
products (meat, dairy, vegetable).
We ensure the protein nutritional functionality and consumer benefits by using in vitro digestion models (bioavailability and digestion rate), satiety index evaluation and sensory panels.