Protein functionality and food safety: an impossible challenge?

 

Food safety and food preservation are achieved by significant bacterial count reduction. One of the most efficient way to reach this purpose is the application of thermal treatment on the product. On the other side, thermal processes provoke the denaturation of proteins which impacts on their functional properties.

 

However, decreasing bacterial count preserving proteins structure is possible by selecting proper technology. At IMPROVE, you can test several debacterisation technologies in order to find the most suitable solution meeting your requirements.

 

Some examples of technologies you can use at IMPROVE are ohmic heater, tubular heat exchangers, micro-filtration, centrifugation as well as ozonation.

 

Finally, IMPROVE has an analytical laboratory permitting you to characterise your protein functionalities.

 

Do not hesitate to contact us for more information!