Title:
Food emulsions on the basis of milk proteins and vegetable oil concentrates
Location:Poland
Ref no:09 PL 62AQ 3DNO
Rating:
Abstract
Research unit from North-East Poland has developed a method of increasing the stability of oil/water (O/W) type emulsions .
The method uses vegetable oil and concentrates of milk and whey proteins. It consist in thermal shaping of water phase features (water and proteins) before its joining with oil.
The method can be used for production of cream-like preparations.
The unit is interested in cooperation within scientific and technical agreement.
Details
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