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HPHC - Development and application of hydrocolloids functionalised by dynamic high pressure
HPHC - Development and application of hydrocolloids functionalised by dynamic high pressure

HPHC - Development and application of hydrocolloids functionalised by dynamic high pressure

Improving the functionality, stability and quality of hydrocolloids

Hydrocolloids

Hydrocolloids are thickening and gelling agents commonly used in food production. This project aims to improve the functionality, stability and quality of hydrocolloids available for the food industry. 

The project will use a new technique which modifies the structure and functionality of hydrocolloids by using ultra-high-pressure homogenisation (UHPH). We will use this to modify pectin and oat fibres, enabling the development of new products with new properties. The technique will also be used to improve the stabilisation and functionality of high-fibre bioprocessed oat in food products. 

The products created could be used to replace existing animal-based stabilisers such as gelatine, or they could replace carrageenan, a stabilising and emulsifying agent which has been linked to health concerns.  

This increase in the range and functionality of gelling and thickening products will increase sustainability and nutritional value of foods, as well as make a broader range of foods available to vegans and people who have dietary restrictions.  

Ultra High Pressure Homogenisation - UHPH

High-pressure homogenization is a new technology recently introduced by the development of a new generation of homogenizers and new valve design. HPH can be widely applied for physical modification of non-food and food products as well as ingredients, but also for cell disruption of cells in biotechnology or pharmacy for the recovery of intracellular materials.This new generation is capable of attaining pressures 10–15 times higher compared to traditional homogenizers used for example in the dairy industry. The key difference compared to traditional homogenisers is in a new narrow disruption valve design, 5-6 times smaller compared to the valve gap of a traditional homogeniser.

Improving the functionality of hydrocolloids

The project aims to improve pectin and oat fibers functionality by a physical treatment only (requiring no regulatory action) to broaden the application opportunities of pectin and oat, and to provide an efficient and healthier alternative to other hydrocolloids (like gelatin, carrageenan and gum arabica). The selected physical treatment - ultra high pressure homogenization UHPH is known for its capacity to modulate the structure of polymers such as polysaccharides yet in a complex multi-parameter manner.

HPHC Team

DIL German Institute of Food Technologies Technion Herbstreith & Fox Glucanova Maspex ZPOW Agros Nova Lund University Tetra Pak

Characterization of selected hydrocolloids and nutritioonal aspects

Selected hydrocolloids will be characterized in terms of their molecular structure and technological functionality. Moreover, this project aims to investigate the effects of the UHPH treatment on new developed hydrocolloids by using in vitro and in vivo studies. The results will provide valuable information to elucidate how the absorption of nutrients and the formation of biologically active compounds are affected by the UHPH treated hydrocolloids.

Contact us

Kemal Aganovic

German Institute of Food Technologies
(DIL e.V.)
Prof.-von-Klitzing-Str. 7
D-49610 Quakenbrück

E-Mail: k.aganovic@dil-ev.de
Tel: +49 5431 183 447

Partners

DIL
Technion, Israel Institute of Technology
Glucanova
MASPEX
Lund University

Project Lead

Aganovic, KA (Kemal)
Institution

Deutsches Institut für Lebensmitteltechnik

Role

Project leader

Contact details

k.aganovic@dil-ev.de
+49 5431 183 447

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