Yissum - Research Development Company of the Hebrew University

Novel Textures for Liquid-Based Food Products

Posted by Yissum - Research Development Company of the Hebrew UniversityResponsive · Innovative Products and Technologies · Israel

Summary of the technology

Novel Textures for Liquid-Based Food Products
Project ID : 23-2006-807

Description of the technology

Texturization of food products by freeze-thawing technique

Category

Food and Nutrition, Processes, Dairy

Development Stage

Proof of concept established

Patent Status

Patent application filed

Highlights

  • Uses novel freeze-thawing processing technique to attain specific texture
  • Answers continuing food industry need to provide desirable texture for food products manufactured from edible fluids
  • Texturization method for dairy industry for yogurts, puddings, non-acid milk products, milk beverages and other fluids
  • Our Innovation
  • Simple procedure using milk and water-soluble polymers is passed through a controlled freeze-thawing cycle to obtain yogurt-like consistency, without the presence of lactic acid bacteria.

Key Features

  • Rapid texturization process
  • Can add pro-biotic micro-organisms, fruit pieces, or other liquids to basic product
  • Product can be kept frozen indefinitely; shelf-life begins only after thawing
  • Maintains product stability

Development Milestones

Scaling up obligatory before use in industrial environment

Looking for partner for industrial trials

The Opportunity

  • Rapidly expanding food industry demands innovative products that provide specific textures during processing and preparing
  • Potential to create novel textures as possible replacement for fat content in yogurts, puddings, and other milk products
  • Potential for novel liquid-based fruit products using the freeze-thawing technique

Project manager

Amichai Baron
VP, Head of Business Development, Agritech & Envir

Project researchers

Amos Nussinovitch
HUJI, Faculty of Agricultural, Food and Environmental Quality Sciences
Biochemistry, Food Science and Nutrition

Assaf Zeira
HUJI,

Related keywords

  • Technologies for the food industry
  • Food quality and safety
  • Micro- and Nanotechnology related to agrofood
  • Food and Beverages
  • Food & Nutrition
  • food processing
  • Dairy

About Yissum - Research Development Company of the Hebrew University

Technology Transfer Office from Israel

Yissum Research Development Company of the Hebrew University of Jerusalem Ltd. Founded in 1964 to protect and commercialize the Hebrew University’s intellectual property. Ranked among the top technology transfer companies, Yissum has registered over 8,900 patents covering 2,500 inventions; has licensed out 800 technologies and has spun-off 90 companies. Products that are based on Hebrew University technologies and were commercialized by Yissum generate today over $2 Billion in annual sales.

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