Texturization of food products by freeze-thawing technique
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Category |
Food and Nutrition, Processes, Dairy |
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Development Stage |
Proof of concept established |
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Patent Status |
Patent application filed |
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Market Size |
$3.5 billion U.S. market for yogurt products in 2005 |
Highlights
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Uses novel freeze-thawing processing technique to attain specific texture
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Answers continuing food industry need to provide desirable texture for food products manufactured from edible fluids
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Texturization method for dairy industry for yogurts, puddings, non-acid milk products, milk beverages and other fluids
Our Innovation
Simple procedure using milk and water-soluble polymers is passed through a controlled freeze-thawing cycle to obtain yogurt-like consistency, without the presence of lactic acid bacteria.
Key Features
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Rapid texturization process
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Can add pro-biotic micro-organisms, fruit pieces, or other liquids to basic product
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Product can be kept frozen indefinitely; shelf-life begins only after thawing
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Maintains product stability
Development Milestones
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Scaling up obligatory before use in industrial environment
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Looking for partner for industrial trials
The Opportunity
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Rapidly expanding food industry demands innovative products that provide specific textures during processing and preparing
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Potential to create novel textures as possible replacement for fat content in yogurts, puddings, and other milk products
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Potential for novel liquid-based fruit products using the freeze-thawing technique
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