Nutritech - Rethinking the Food Chain

ELLU PROJECT: Food structure modification without E-coded hydrocolloids by fermentation

19.11.2012 10:57


Exopolysaccharides (EPS) produced by lactic acid bacteria have potential as natural biothickeners for substituting E-coded hydrocolloids in food industry. Currently EPS producing lactic acid bacteria are mainly used in fermented dairy products like yoghurt and more recently in sourdough baking. Now VTT has studied potential of EPS technology in vegetable and fruit based applications.The results showed that by careful selection of LAB strain and processing conditions in situ produced EPS can greatly modify textural properties of wide variety of food materials and possibly substitute E-coded hydrocolloids.

Copyright © VTT 2015 • Address: P.O Box 1000, FI-02044 VTT Finland • Tel: +358 20 722 111 • Fax: +358 20 722 7001 • Contact Us