A new physical method to improve the functionality of selected hydrocolloids with respect to a better texture of food, as well as easier handling in different applications is suggested. This method is based on a continuous treatment by ultra-high pressure homogenization (UHPH) where a liquid is pumped through a narrow valve using high pressures of up to 350 MPa. Structure and conformation of hydrocolloids are modified resulting in different functionality. The aim of the project is to utilize UHPH for physical modification of pectin and oat fibers allowing for the development of new ingredients able e.g. to replace existing animal-based stabilisers like gelatin or health concerning carrageenan, as well as improve stabilisation and quality of oat fibers in food products. Industrial advantage will result in higher sustainability, a broader range of foods, including products for vegans and new food applications.
HPHC Team
