A sustainable, natural surfactant that offers greater manufacturing stability compared with conventional materials could soon be available for use in the food and drink industry.
Scientists have developed a protein-based product that can improve consistency and stability in emulsions, foams and coatings, among other products. The ingredient, an isolated and purified protein that occurs naturally in some foods, can be used to bind together normally immiscible substances.
It has been shown to have performance and stability benefits, and is easier to handle during manufacture than other products in its class, especially fungal hydrophobins. It can help create formulated products that can withstand a range of environmental conditions, the scientists behind the innovation said.
Researchers at the Universities of Edinburgh and Dundee have developed a sustainable method of producing the protein in friendly bacteria.
University of Dundee researcher Dr Fiona Mitchell said: “We believe this product offers a genuine alternative to existing surfactants, from a sustainable source, with improved performance in a range of applications.”
The University of Edinburgh’s Dr Peter Deakin added: “With some truly exciting results in hand, we are now actively seeking partners interested in applying this technology commercially.”
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