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Many of the food ingredients are sold for their unique physical functional properties such as their ability to emulsify fat, produce gels or foams or simply to enhance viscosity. Bioactive ingredients although might be fulfilling the requirement of health benefits but its their ability to withstand food processing that needs to be evaluated and understood for successful marketing. There can be significant challenges in formulating food products if right conditions are not selected for the food ingredient. Of course, the texture and flavour of the food containing functional or bioactive ingredient will remain the ultimate selling point for the ingredient. A right advice in the functionality of food ingredients can save your company time and money. Knowledge of functional properties is a key capability of OzScientific and we offer the following solutions Scientific and technical adviceOzScientific can help in the following
Physical functionality analysis
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