Improving the properties of food products
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.
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.
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