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Collaborative project: Novel protein-based sugar substitutes with improved gustatory and processing properties - subproject A (NovelSweets)
Project
Project code: 281A604A19
Contract period: 15.09.2020
- 14.09.2023
Budget: 815,572 Euro
Purpose of research: Experimental development
Keywords: human nutrition, prevention, ingredients, nutrients, product quality, biotechnology, nutrition, food processing, processing, process quality
The NovelSweets project aims at the development of novel sweet-tasting proteins (SPs) with improved product and process properties, the process development of a cost-efficient production method and the preparation of the approval requirements for a protein-based sweetener as novel food or novel food additive. On the basis of computer-based optimization of protein sequences and in silico models, the limited chemical and process technological properties of naturally occurring SP are to be improved. These include increased temperature stability, extended pH stability and improved sensory properties free of unwanted aftertaste. The improved SP will be produced recombinantly and used as a sugar substitute in products of the project partners. Furthermore, the SP will be marketed as sweetener in powder form or as a general sweetener.
Section overview
Subjects
- Food Chemistry
- Food Processing
Framework programme
Funding programme
Excutive institution
Fraunhofer Institute for Molecular Biology and Applied Ecology (IME)
