Low-calorie acid-stable sweeteners from natural sweet syrups via amino acid fractionation
A research-driven approach to recover and purify sweet-tasting amino acids, peptides, and proteins from natural syrups such as honey, agave, and maple. Using acidity-controlled processing and separation techniques, the w...
Lactose-derived caramel for sustainable industrial dye applications
This innovative solution utilizes lactose-derived caramel as a sustainable dye for industrial applications. By leveraging natural color compounds, it offers an eco-friendly alternative to synthetic dyes for use in food, ...
Sustainable cellulose-protein thermoplastic material for biobased film applications
A novel cellulose-protein thermoplastic material using ultrasonic welding for enhanced dry-processing into biobased films, offering improved mechanical properties and sustainability over traditional methods.
Modified starch ingredients for enhanced pasta formulation
This research explores the use of annealed starch and phenolic compounds to improve pasta's mechanical strength and cooking properties. By modifying starch's swelling capacity and hydrophobicity, the solution aims to pro...
Biopolymer-based nanogels for fresh produce preservation
Innovative biopolymer-based nanogels enhance fresh produce shelf life by regulating moisture and delivering antimicrobial agents. Ideal for reducing spoilage in storage and packaging applications.
Post-winnowing cocoa nib separation using density gradient centrifugation
Innovative density gradient centrifugation technique for enhanced separation of cocoa nibs, removing impurities such as fine shell fragments for superior cocoa product quality.
Microencapsulation and flavour masking of nutrients in caramel powders
Innovative caramel powder technology encapsulates minerals and fatty acids, masking their flavors, and providing stable nutrient delivery in beverages. Ideal for fortifying drinks with essential nutrients while maintaini...
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