New extrusion techniques for lamination of cerealbased food
| Reference number | |
| Coordinator | SP SVERIGES TEKNISKA FORSKNINGSINSTITUT AB - SP Food and Bioscience, Göteborg |
| Funding from Vinnova | SEK 2 700 000 |
| Project duration | October 2013 - December 2016 |
| Status | Completed |
Important results from the project
The project aims to produce innovative new products based on a layered extrusion for making cereal based products with high fiber and low sugar or salt are fulfilled. By adopting a multidisciplinary approach, with influences from the plastics industry, we have created unique products through new extrusion technology with enhanced sensory, qualitative and health properties.
Expected long term effects
Results from the study are; knowledge of how to create layers of different cereal raw material with the extrusion technique and which properties that can be achieved through a layered structure, e.g. dynamic taste, barrier properties, functionality of fibrous raw materials. The result can have effects on the utilization of fiber and protein fractions for food usage so that more will be consumed by these healthy beneficial raw material fractions and an opportunity for the industry to get a higher price.
Approach and implementation
The project has been organized into three work packages; A1 Raw material design choosing of suitable raw material for achieving the desired properties of the products, A2 Process / extrusion laminating and A3 product / food design and properties. Experimental work has been carried out mainly at Chalmers Materials and Manufacturing, SP Food and Bioscience and Chalmers Pharmaceutical technology, but also on Dr. Collins test facility in Munich.