Raw material selection and analysis
We have an in-depth knowledge of proteins to help you select the best raw material for your application. Raw materials can be characterized in detail using our analytical facilities.
Secondary materials and waste materials from the food and agricultural industries often contain large concentrations of hitherto unused technofunctional proteins. We develop special extraction and isolation processes in order to recover these protein fractions. The functionalities of the proteins can be customized via judicious process management. We can also modify the recovered protein fractions under gentle processing conditions in order to tailor their properties. For this we use wet chemical, enzymatic, and physical methods. We will gladly help you develop suitable product formulations in order to guarantee optimal application of the functional proteins. Pre-industrial developments and prototype production runs can be carried out on a small pilot scale up to 2 m³.
Proteins are effective oxygen barriers. Depending on the recovery and processing steps they also have emulsifying, foam-forming, film-forming, gelling, adhesive, or wetting properties. These various functionalities mean that proteins have enormous potential for technical products.
The properties of technical proteins can be utilized in many products to replace crude oil based components or synthetic components.
In order to avoid competition with the food and animal feed industries, we primarily utilize secondary and waste materials from agriculture that are unsuitable for consumption. For example, we use press cake from plant oil production that contains high concentrations of unpalatable bitter substances.
The protein functionality is modified by judicious processing. One example is modification of the spatial structure of the protein molecules by increasing the temperature. If the protein is recovered above the denaturation temperature then it has a globular structure, whilst below the denaturation temperature the protein has a linear amino acid structure. This can be utilized depending on the given target application of the protein.
by enzymatic, chemical and physical processes,
using the following methods:
We also evaluate interactions with other components of formulations.