Our science
Adding value - naturally
Applicable to common proteins including egg white, whey and seeds such as soy, and utilising completely naturally occurring processes, the technology enables controlled unfolding of the proteins and subsequent adjustment to their properties either to impart desirable physical characteristics or health benefits to food and drinks or to cost effectively extract valuable components such as enzymes.
Benefits to protein functionality include:
- Increased shelf life due to higher pasteurisation temperatures
- Improved emulsifying and water binding properties in oil/water emulsions – fat replacer
- Neutral taste
- Potential to reduce allergenicity
- Sugar and/or salt can be adjusted to customer demand
- Acid stability
- Cost effective
- Easy rehydration of spray dried products
Process control
Nandi have also developed the technology and know-how to measure the progress of the process – an essential element for large scale batch or continuous manufacturing.
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