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Improving the properties of food products

Customer: Unilever

Challenge: Need to understand the behaviour and new properties of hydrophobins for different uses, and how to control the phenomenon.

Solution: VTT discovered how the molecules are set on certain interfaces, and developed ways to exploit hydrophobins in the food industry.

Key benefits:

Deeper understanding of the behaviour of hydrophobins, resulting in an application patent for the customer.

The improved strength of ice cream foam structure is one of the practical examples of the use of hydrophobins.