Creatine stabilization in protein-rich food matrices
Innovative strategies to integrate creatine into protein-rich food systems, ensuring stability and functionality across various food formats. This research facilitates the development of scalable, consumer-friendly creatine-enriched foods.
Overview
This research initiative aims to develop strategies for the integration of creatine into protein-rich food systems. The core objective is to stabilize creatine while maintaining its functional benefits, ensuring compatibility with scalable food manufacturing processes. The research focuses on three distinct food formats: protein gels, protein snacks, and alkaline beverages/vegetable purees. These formats differ in moisture content, structure, and processing conditions, offering a comprehensive approach to creatine incorporation in diverse food products.
Technical specifications
- Protein Gels: Utilize a structured aqueous matrix to potentially stabilize creatine through controlled water activity and protein interactions.
- Protein Snacks (Protein Bars): Target low-moisture systems to enhance creatine stability, commonly used in consumer-friendly formats.
- Alkaline Beverages/Vegetable Purees: Explore the stability of creatine in liquid and semi-liquid formats with varying pH and moisture levels.
The research involves developing prototype formulations, processing under representative conditions, and assessing stability during storage. Key parameters such as water activity, pH, and temperature will be monitored, and a shelf-life study will evaluate physical properties, texture, and sensory characteristics.
Technology readiness level
This project is currently at Technology Readiness Level 3, involving active research and prototype development stages. The focus is on formulation development, processing, and functionality assessment to prepare for future scalability and market readiness.
About SASKATCHEWAN FOOD INDUSTRY DEVELOPMENT CENTRE
The Saskatchewan Food Industry Development Centre (Food Centre) is a non-profit organization that provides comprehensive services for food development, processing, and commercialization. It operates three facilities in Saskatoon, including the Agri-Food Innovation Centre, the Advanced Food Ingredients Centre, and a pilot plant. The organization employs food scientists and technicians who utilize specialized equipment to assist clients with ingredient validation, extrusion, fermentation, bioengineering, and food safety. By offering contract research, manufacturing, and incubation services, the Food Centre enables businesses to transition from initial concepts to final market-ready products, minimizing technical and manufacturing risks.
Serving a diverse client base ranging from startup agri-businesses to Fortune 500 companies, the Food Centre plays a critical role in strengthening Saskatchewan’s bioeconomy and expanding market opportunities for producers. It addresses industry challenges such as supply chain disruptions and shifting consumer preferences by providing expert technical troubleshooting and infrastructure. With over 25 years of experience, the organization has supported more than 410 clients in developing nearly 950 innovative products, contributing significantly to both the provincial and national economy through its partnership-driven, full-service team approach.
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