Available technologies
Protein-polysaccharide complex for mouthfeel modulation
Team
Life Science
Industry
Food technology
Sector
Food Sciences
The oral sensory experience of beverages is strongly influenced by lubrication at the tongue–palate interface. Lowviscosity beverages often exhibit undesirable attributes such as astringency, dryness, and roughness that is associated with friction and a change in the salivary film coating oral surfaces.
The technology provides the following value to its users:
The technology is based on protein–polysaccharide complexes that are electrostatically associated. These complexes form under controlled pH and ionic conditions, creating a hydrated, adsorbed layer that mimics the lubricating function of saliva.
