Expertise in developing polysaccharides from probiotic bacteria. We can influence texture and mouth feel/health benefits of fermented products. We have access to Novel cultures.
We have highly purified bacterial polysaccharides that can be generated in situ during fermentations that can change the mouth feel/taste of fermented products. Many of the cultures have GRAS status and are from strains of bacteria that are being developed as probiotics.
Cultures when used in combination with standard started cultures will add value to dairy products by improving mouth feel. They will also improve the storage of products by reducing syneresis in yogurts The cultures producing large amounts of polysaccharides can be used for generation of novel materials for improving rheology of products.
Mainly in production of fermented products but also have potential to be used as supplements in food manufacturing.