Cologne: 23.–26.03.2021 #AnugaFoodTec2021

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Technological possibilities for producing, functionalising and stabilising ingredients | Event on the Anuga FoodTec 2018
Deutsches Institut für Lebensmitteltechnik e.V.

Technological possibilities for producing, functionalising and stabilising ingredients

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20.03.2018 | 10:00 a.m. - 12:00 p.m.
Food Processing, Food Ingredients, Ressourceneffizienz
Deutsches Institut für Lebensmitteltechnik e.V.
Prof.-von-Klitzing-Str. 7
49610 Quakenbrück
0049 5431 183284

The event

Product diversity in the food sector is growing constantly. At the same time consumers want natural foods that have been processed as little as possible. This presents both challenges and opportunities for foods production. In the course of this development the subject of Food Ingredients is becoming increasingly important in the development of innovative foods.
The production, functionalising and stabilising of ingredients based on new methods and technologies represent interesting fields of development here, as they open up new potential for product development. In this session experts from the fields of industry and research will present new results from their research work and discuss possible applications with the participants.

Program: Tuesday, 20.03.2018

10:00-10:10 Opening and Chair
Prof. Dr. Stefan Töpfl, Managing Director, elea GmbH

10:10-10:30 Emulsions as stabilizing systems for functional food ingredients
- Manufacturing and stabilizing of emulsions
- Measuring emulsion properties
- Using emulsions for encapsulation
Dr. Ute Bindrich, Center of Food Physics, DIL e. V.

10:30-10:50 Structure modification and stabilization by ultra-high pressure homogenization
- Structure modification of hydrocolloids 
- Manufacturing of low-fat emulsions without thickeners
Dr. Kemal Aganovic, Advanced Research, DIL e. V.

10:50-11:10 "Hydrocolloids, Fibers and other ingredients used in vegetarian and vegan convenience products"
- Market overview and trends
- Specific functions and challenges
- Effects on nutrition, binding and texture
Hans-Jürgen Seitz, Area Sales Manager, J. Rettenmaier & Söhne GmbH & Co. KG

11:10-11:30 Functional ingredient systems for the production of sustainable meat products
-opportunities and challenges for the meat industry
- meat, less meat or meat-less?
-answering the protein needs of the 21st century
-utilization of alternative protein sources and integration into functional ingredient systems
Dr. Carsten Carstens, Scientific Director, Innovation and Product Management Meat Products, Hydrosol GmbH & Co. KG

11:30-11:50 Micro-encapsulation of ingredients by extrusion processing
- Cold extrusion is presented as a technology to encapsulate valuable ingredients.
- The process is illustrated from an applied engineering and material science perspective.
- Principles are described to tailor micro-capsules with mechanical and thermal resistance.
- Examples are given for the application of micro-capsules in the food and feed industry.
Aleksandar Pajic, Verfahrenstechnik, DIL e.V

11:50-12:00 Summary and closing
Prof. Dr. Stefan Töpfl, Managing Director, elea GmbH