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OzScientific offers the following knowledge and services in the development and marketing of functional and bioactive food ingredients Fractionation and isolationOzScientific is familiar with several fractionation and isolation techniques. Depending on your requirements, we provide you solutions with the most appropriate methods for fractionation and isolation of food ingredients from dairy, grains and pulses. Please contact us for further discussion. OzScientific can
Concept samplesAvailability of concept samples for prospective markets of ingredients and food products can boost the chances of success for uptake of the new ingredient or functional food. OzScientific uses pilot-scale facilities for development of concept samples that can be distributed to prospective buyers. Please contact us for further discussion. OzScientific can
Food applicationsOne of the key hurdles in the successful commercialisation of an ingredient is the difficulty in satisfactory incorporation in food products. The stability of the functional or bioactive ingredient or the food product using the ingredient is a key factor in the commercialisation of food ingredients or functional foods. One or more of the following effects may appear while incorporating food ingredients
The above changes can be manifested by the interactions of the ingredient with the food environment and accentuated by the processing and storage conditions. A scientific understanding of the food ingredient interactions, emulsion stability characteristics and bioactivity is essential for resolving the above effects. Please contact us if you would like to discuss issues related to food applications. OzScientific can
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