For fifty years now, NIZO food research has been a frontrunner in the ongoing development of protein technology. On this solid foundation of applied protein research, NIZO can develop new applications based on the desired protein functionality.
Expert : Fred van de Velde
A new product can only become successful if it tastes good. Therefore, protein related off-flavours need to be controlled.
Although proteins themselves have no particular flavour, there are 3 reasons why the use of proteins can lead to off-flavour formation:
1. Proteins can interact with the following compounds, leading to off-flavours:
- volatile compounds
- phenolic compounds
- sugars (Maillard-type of reactions)
2. Most protein preparations contain other, non-protein components with specific tastes:
- E.g. saponins (bitterness)
- Typical odorous compounds formed during processing (oxidation from fat, Maillard from heat treatments).
3. The presence of enzymes, that can break down both protein and non-protein components, can lead to the formation of off-flavours:
- proteolytic enzymes (bitterness)
- lipases (rancidity)
- lipoxygenases ((oxidation)
- polyphenol oxidases
Next, in close collaboration with our clients we develop problem solving strategies, such as adaptation of processing or masking off-flavours.
Milk proteins are widely applied for their excellent technical functionalities and nutritional and physiological value. However, the expected increase in the world population forces us to search for alternative protein sources in addition to sources already applied, such as egg, gelatin, soy and pea.
Due to 50 years of research on milk proteins, the NIZO Protein Centre has a strong basis in protein technology. Over the last decades we have extended this knowledge to other animal proteins and plant proteins.
With our extensive understanding of protein functionality in applications, we can help you to do product optimization, ingredient replacement and protein exchangeability. We are proud to add that we can apply our technologies in response to a variety of food trends, such as the application of natural ingredients, the replacements of E-number components (clean label) and sustainability.
In general, proteins have a healthy image. They are, amongst others, used in approaches to control and prevent muscle degeneration (e.g. sarcopenia), glycemic control, and to regulate appetite. However, some proteins are known for their allergenicity and/or reduced digestibility.
The NIZO Protein Centre supports clients to develop functional protein-based foods and to build health claims.
In collaboration with our clients, NIZO Protein Centre applies a wide variety of technologies, pre-clinical and clinical health trials to achieve these goals.
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Protein quality strongly correlates with processing. That awareness is optimally applied at the NIZO Protein Centre.
In addition to lab facilities, you can use our unique food grade pilot plant.
NIZO protein technology is centered around understanding the functionality of proteins in food applications.
The value of the protein is determined by its functionality. The functionality determines its application possibilities. By controlling the functionality, the NIZO Protein Centre can help you to benchmark and valorize your protein preparation.
• We are flexible: our flexibility and food grade environment enables you to develop and produce a wide range of protein and peptide ingredients and applications for these ingredients.
• We offer expertise and technologies frequently used in protein and peptide development. Examples are: extraction, fermentation, enzymatic modification, separation and purification, introducing gelling and/or emulsifying properties to proteins.
• We develop processes in close collaboration with you, optimize them and scale them up to semi industrial scale.
• We test the functionality of developed and produced proteins and peptides in a wide range of products, varying from desserts and drinks to sauces and cheeses.
• Protein ingredients and applications produced in the NIZO Application and Production Centre are used for sensory trials, in test markets, clinical studies and even for market introductions.
Read our case on Supporting healthy ageing with innovative food products.