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Business from technology


in food processing

VTT supports the food industry by developing feasible and sustainable enzyme technologies for innovative food solutions. VTTs multidisciplinary research on enzymes covers the research chain from enzyme discovery and characterisation to ready-to-commercialise technologies and development of food prototypes. VTT creates novel enzyme technologies, but also tailors existing technologies to match the needs of the food industry.

VTT Performance enzymes will be launched on the market soon!

Additional information:

VTT has enzyme know-how in the following food applications:

Benefits in different food categories Cereals improvement of sensory quality of cereal products increasing bioavailability of healthy compounds high-fibre and gluten-free baking technology frozen dough technology flavour design of cereal products upgrading of side streams and co-products Berries, fruits and vegetables juice compression and clarification liberation of bioactive compounds extraction of oils from seeds increase of colour intensity peeling upgrading of side streams and co-products gelling of sugarbeet pectin firming of texture of berries in jams Meat and fish texture engineering and water-holding of low-fat and low-salt products restructuring fresh products tenderisation of meat tailoring foaming properties Dairy texture engineering of low-fat acidified milk products tailoring of foaming properties probiotic technology encapsulation and emulsion technology Via Controlled hydrolysis of cereal matrix by a selection of cellulases, glucanases, xylanases, proteases, lipases and esterases. Crosslinking of proteins and carbohydrates by transglutaminase, tyrosinase and laccase. Breakdown of plant cell walls by a selection of pectinases,cellulases, hemicellulases, cutinases, suberinases and proteases. Crosslinking of pectins by laccases and pectin methyl esterases.

Crosslinking of proteins by transglutaminase, tyrosinase and laccase. Hydrolysis of proteins by plant and microbial proteases. Crosslinking of proteins by trasglutaminase, tyrosinase and laccase.

Enzymes are successfully applied in

liberation of bioactive compounds from plant materials flavour design of plant materials increasing the water-holding capacity of acidified milk products modifying the texture of low-fat milk and meat products restructuring fresh meat and fish enhancing the sensory quality of high-fibre and gluten-free breads peeling of vegetables

Pleasure from eating

Improved foam quality by enzymes Aeration gives food lightness and creates a pleasant feeling in the mouth. Enzymatic modification of the protein provides the foam with the desired firmness and stability. Protein foam without enzymes Improved food texture by enzymes Crosslinking of gluten proteins in wheat flour dough reinforces the gluten network with subsequent improvement in the bread texture quality. (Ref. Selinheimo et al., J. Agric. Food Chem. 2007, 55, 6357-6365)

Protein foam treated with enzyme

Dough structure without enzyme

Dough treated with tyrosinase

Additional information
Prof. Johanna Buchert Tel. +358 20 722 5146 Mirja Mokkila, Customer Manager Tel. +358 20 722 4490 Dairy and meat Raija Lantto Tel. +358 20 722 4411 Cereal and berry Emilia Selinheimo Tel. +358 405042963

50 years expertise in microorganism:

VTT TECHNICAL RESEARCH CENTRE OF FINLAND Technology and market foresight Strategic research Product and service development IPR and licensing Assessments, testing, inspection, certification Technology and innovation management Technology partnership