Workshop on Ice Structuring Proteins
Temperature fluctuations during storage of frozen foods result in big chunks of ice causing major quality defects of the product. A controlled deceleration of recrystallization processes can be achieved by specific ice structuring proteins (ISP). So far, the only food-grade available ISP are based on animal or GMO sources.
This workshop, hosted by DIL, will focus on the upscaled isolation of ISP from plant materials and their application in frozen foods.