ISP - Isolation and Application of Plant-based Ice Structuring Proteins in Frozen Foods

ISP - Isolation and Application of Plant-based Ice Structuring Proteins in Frozen Foods

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.

In this project, we focus on the upscaled isolation of ISP from plant materials and their application in ice cream and bakery products. The following objectives will be accomplished with combined capabilities from academia and industry: enhanced product quality and shelf life, reduced fractions of sugar and additives in ice-cream and valorization of so far unused plant sources. The outcome will contribute to a healthier nutrition and increased sustainability. The tasks to be performed include field plant cultivation, scale-up of the isolation process, development of customized ISP compounds and their application in selected food products.

Partners

The following partners are involved in the project

DIL
JOHN DEERE
RETHINK RESOURCE
UNIVERSITY OF HELSINKI

Project team

V Lammers
Institution

DIL

Contact details

v.lammers@dil-ev.de

Related projects

Food Fortress for raw materials and ingredients in Europe – Gaining Consumer trust through transparency
Innovation

Food Fortress for raw materials and ingredients in Europe – Gaining Consumer trust through transparency

This project aims at gaining consumer trust through improving the transparency of the supply chain using rapid-reactive and proactive risk management using a combination of technologies such as predictive...

PROVE - Functionalisation and valorisation of PROteins of VEgetable sources
Innovation

PROVE - Functionalisation and valorisation of PROteins of VEgetable sources

In 2012, FAO estimated that food production needs to increase with 60-70% to feed ±9.2 bio people by 2050. As the world’s population continuously grows, achieving global food security (= producing...

INNOPOULTRY. The poultry food chain: tackling old problems with innovative approaches
Innovation

INNOPOULTRY. The poultry food chain: tackling old problems with innovative approaches

The aim of this project is to test and to promote solutions for the poultry industry in Italy, Poland and Spain in the area of safety risks for public health....