Our science – naturally adding value
Using a unique formula and measuring system which harnesses a combination of heat, time and temperature control on proteins, Nandi develops functional added value proteins for use by manufacturers in key food and drink markets.
The application of our technology to common proteins bypasses the need for thickening ingredients or additives, thereby maintaining the natural integrity of food produce and helping to reduce manufacturing costs.
We can control the unfolding of proteins and adjust their properties either to impart desirable physical characteristics or health benefits to food and drinks or to cost effectively extract valuable components such as enzymes.
We have pioneered this technology by using completely naturally occurring processes to give food and drink products a longer shelf life, improved emulsifying and water binding properties and other benefits including fat reduction and replacement.
- Increased shelf life
- Fat replacement by improving emulsifying and water binding properties in oil/water emulsions
- Neutral taste
- Sugar and/or salt can be adjusted to customer demand
- Acid stability
- Cost effective
- Easy rehydration of spray dried products
Nandi Proteins has also developed the technology and know-how to measure the progress of the process – an essential element for large scale batch or continuous manufacturing.
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