Beta glucan in frozen emulsions
| Reference number | |
| Coordinator | BIOVELOP AB |
| Funding from Vinnova | SEK 450 000 |
| Project duration | August 2011 - February 2012 |
| Status | Completed |
Important results from the project
We want to study both the reological and sensory aspects of PromOats inclusion in frozen emulsions such as ice cream. PromOat functional properties will be evaluated to determine its use as emulsifier, stabilisor and viscosity modifier in these products. These products will be evaluated by consumer panels for it taste, and health profile.