The focus of Texture at NIZO food research is on engineering food structures.
Our unique approach is to link molecular scale interactions to micro- and meso-scopic structures, and finally to macroscopic (sensoric and physical) product attributes.
The ultimate goal of our work is to enable our customers to deliver new benefits in food. In particular, we offer novel solutions to improve product stability, to improve or restore mouthfeel, to deliver ingredients during processing or consumption, and to induce satiety.
To engineer your benefit, we first investigate the molecular or micro-structural needs. This approach allows knowledge-based selection or modification of ingredients: to enable your benefit in your product.
Our ingredient modification tools include physical, chemical, and enzymatic modification of proteins, polysaccharides, and fats.
In addition, our food grade pilot scale facilities allow testing directly in product applications.
In short, Texture at NIZO food research is your partner for knowledge-based engineering of innovative foods.
• Physical characterization
• Sensory characterization
• Emulsion Technology
• Protein technology
• Fat structure and analysis
• Simulation of Digestion (SIMPHYD)
• Analysis of food microstructure by confocal microscopy (CLSM)
• Genetic engineering: (new) ingredient production
• Acoustic tribology