Food Technology
From the lab-table towards an industrial process: can it be done? The area of food processing technology is vast, but basic physical principles like: heating, mixing, cooling, emulsification and bubble stability are needed to transfer base ingredients into a food product. Think for example about bread-making and sausage-manufacture, understanding the nature of machine-ingredient interactions helps to improve existing food products or develop new products.
CDC FoodPhysica has been involved in several new developments in various food technological areas, such as:
- Collagen Proteins
- Gluten/Cereal Proteins
- Coconut Milk
- Cereal Starches
- Potato Starches
- Egg Protein Powders
- Mechanically Deboned Meat
- Soy Proteins
- Pea Proteins
- Dairy Proteins
- Emulsifiers
- Salts
- Hydrocolloids
- Sausage Casings
- Quinoa
- Meat Replacers
- and,,,,, more
Moisture Barrier Technology
Moisture migration is a big issue in food technology and product development. Moisture diffuses from the moisture-rich phase to the drier parts, e.g. from a filling towards the crispy breading. CDC FoodPhysica has translated the systematic approach of the Hansen Solubility Parameters (HSP) to food/edible polymers and ingredients. Thereby using basic physics to assist in the formulation of new edible coatings & barriers or improve existing barriers.