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- Title
Proteinpulver mit Vakuumexpansion verarbeiten.
- Abstract
The article is about the processing of protein powder using a vacuum expansion process. The alternative proteins used in the New Food segment are difficult to process and tend to form agglomerates and foam. In order to achieve good product quality, it is important to avoid agglomerates and immediately break up existing ones. The vacuum expansion process by manufacturer Ystral allows for separate wetting and dispersion of the protein particles without damaging the texture of the protein. Additionally, the intensive dispersion requires less enzymes and almost completely avoids the occurrence of foam.
- Subjects
PRODUCT quality; DISPERSION (Chemistry); MANUFACTURING industries; ENZYMES; PROTEINS; FOAM
- Publication
Pharma + Food, 2024, p52
- ISSN
1434-8942
- Publication type
Article