Development of a new micro-encapsulation system using a novel falling-film technology for bio-encapsulation of synbiotic functional dairy products. The inclusion of probiotic (beneficial) bacteria in foods is linked to positive health benefits by suppressing harmful micro-organisms in the gastro-intestinal tract (GIT). Prebiotic ingredients stimulate the growth of these bacteria. Since dairy products containing both probiotic and prebiotic ingredients ("synbiotic") are gaining importance globa ....Development of a new micro-encapsulation system using a novel falling-film technology for bio-encapsulation of synbiotic functional dairy products. The inclusion of probiotic (beneficial) bacteria in foods is linked to positive health benefits by suppressing harmful micro-organisms in the gastro-intestinal tract (GIT). Prebiotic ingredients stimulate the growth of these bacteria. Since dairy products containing both probiotic and prebiotic ingredients ("synbiotic") are gaining importance globally, new protective measures are needed to preserve the activity and viability of these ingredients. This project aims to develop a new micro-encapsulation system to encapsulate bacteria within foods for safe delivery to GIT, to encapsulate enzymes for accelerated cheese ripening, that will significantly enhance the development of a new generation of healthy foods.Read moreRead less
Development of mature and intense flavours in low-fat cheeses using micro-encapsulated enzyme technology. Obesity related diseases are escalating in Australia. Consumers, although encouraged to favour low-fat alternatives in their diet to combat obesity, find low-fat alternatives unpalatable and continue to select full-fat alternatives. There is a need to provide consumers with a full-fat flavoured low-fat cheese. The aim of this project is to develop low-fat cheese products with flavours compar ....Development of mature and intense flavours in low-fat cheeses using micro-encapsulated enzyme technology. Obesity related diseases are escalating in Australia. Consumers, although encouraged to favour low-fat alternatives in their diet to combat obesity, find low-fat alternatives unpalatable and continue to select full-fat alternatives. There is a need to provide consumers with a full-fat flavoured low-fat cheese. The aim of this project is to develop low-fat cheese products with flavours comparable to fully ripened, mature, full-fat cheeses using microencapsulation technology. The outcome will be a rise in demand for low-fat cheese products that will reduce dietary fat intake while maintaining the positive nutritional benefits associated with cheese.Read moreRead less
Development of a concentration process for thermally sensitive liquids by the integration of Osmotic Distillation with Freeze Concentration. There is a need for low temperature concentration of thermally sensitive fruit juices and biological liquids with preserved qualities and nutrients. Although Freeze Concentration has been successful up to about 40% solids, it then requires expensive freezing. This project aims to integrate Osmotic Distillation with Freeze Concentration to achieve up to ab ....Development of a concentration process for thermally sensitive liquids by the integration of Osmotic Distillation with Freeze Concentration. There is a need for low temperature concentration of thermally sensitive fruit juices and biological liquids with preserved qualities and nutrients. Although Freeze Concentration has been successful up to about 40% solids, it then requires expensive freezing. This project aims to integrate Osmotic Distillation with Freeze Concentration to achieve up to about 70% solids, for long-term storage under ambient or refrigerated conditions. If successful, the combined process would enable increased export of high quality agricultural products such as grape concentrate for wine making, as well as other liquid foods, beverages and biotechnological products.Read moreRead less