CORDIS Project
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This project focuses on developing low-calorie, allergen-free dairy alternatives using shellac, a sustainable natural polymer. By combining shellac with virgin coconut oil and xanthan gum, the project aims to create non-dairy milk and yogurt products fortified with essential nutrients, addressing dietary restrictions a…
Cow milk allergy, lactose intolerance, calorie intake concern, and soy allergy, presence of unpleasant off-flavors and lack of essential nutrients such as calcium all hinder the consumption of dairy products and plant-based dairy alternatives, respectively.
Therefore, in the project, a novel concept of the creation of low-calorie alternatives (milk, yogurt mimic products) additionally fortified with sustainable plant-based bioactives and minerals will be ambitiously pursued by using a natural po…
UNIWERSYTET PRZYRODNICZY WE WROCLAWIU
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Denmark, Odense M
Type: University / higher education
Activity type: Higher or Secondary Education Establishments
SME: No
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