Emulsion Consulting

• Techno-functionality of food additives and food components (mainly proteins and polysaccharides).
   
• Isolation, modification and characterisation of proteins from vegetables and milk. Surface behaviour of proteins.
   
• Preparation methods with low energy input for disperse food systems (emulsification by micro-porous materials).
   
• Health foods on the basis of simple and multiple emulsion systems. Encapsulation of bioactive substances.
   
• Preparation of multidispersed Functional Foods.