Les Fibres Alimentaires Traitées (FAT): Une approche novatrice pour la valorisation intégrale et durable des résidus de l'industrie du fromage

Les Fibers Alimentaires Traitées (FAT): Une approche novatrice pour la valorise intégrale et Durable des résidus de lindustrie du fromage

• 批准号: 538873-2019
• 负责人: Khalloufi, Seddik
• 金额: $ 8.49万
• 依托单位: Université Laval
• 依托单位国家: 加拿大
• 项目类别: Collaborative Research and Development Grants
• 财政年份: 2019
• 资助国家: 加拿大
• 起止时间: 2019-01-01 至 2020-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=693023
• 关键词: Les; Fibres; Alimentaires; Trait; es

Several attempts have been made to solve the issue of cheese waste industry (whey). However, whey remains a majeure environmental problem especially for small and medium cheese industry. So far, the majority of the investigations conducted on whey involves separation technics of some components, which represent less than 6% of whey (94% is water). The current project aims to explore a new innovative approach through the use of the entire whey without any purification step. This new strategy involves, for the first time, the use of latest generation of dietary fibers named here: Treated Dietary Fibers (TDF). The functionalities of TDF are unlocked by using specific technologies. The first works on BDF were published in 1981 and were mainly about wood`s fibers. It is only very recently that a few publications have begun to mention the use of plant-based TDF other than wood. The TDF have physicochemical properties that re very attractive to food industry market. Indeed, these TDF can be used to structure liquid systems (improving viscosity, gel forming, etc.), to replace fat without comprising the organoleptic properties, and to improve the mouthfeel, etc. Thus, the use of TDF open a new era of innovation and plenty of economic opportunities for Canadian food industry. This project is an active collaborative initiative between tow food industries and academia in order to overcome, through cutting-edge know-how, the challenges facing our food industry in Canada. The main aim of this project is to elucidate the mechanisms responsible of enhancing the functionalities of dietary fibers when mechanically treated in order to incorporated them in food matrices aiming at integral valorisation of whey. The expected outcomes from this project are: i) entire valorization of whey to produce high added value products, ii) making new produts (cheese types), iii) mapping promising TDF for different industrial uses. In addition to positive economic and environmental outcomes of the project, it is worth noting the health benefits of products containing TDF. Indeed, the consumption of fibers remains below the threshold recommended by the WHO. The following potential claims could be used: clean label, high in fibers, low in fat, less calories, etc.

为了解决奶酪废料工业（乳清）的问题，已经进行了多次尝试。然而，乳清仍然是一个不可抗力的环境问题，特别是对于中小型奶酪行业而言。到目前为止，大多数针对乳清的研究都涉及某些成分的分离技术，这些成分占乳清的比例不到6%（94%是水）。当前的项目旨在探索一种新的创新方法，即使用整个乳清，无需任何纯化步骤。这项新策略首次涉及使用最新一代膳食纤维，此处命名为：经过处理的膳食纤维（TDF）。 TDF 的功能是通过使用特定技术来解锁的。 BDF 的第一部作品发表于 1981 年，主要涉及木纤维。直到最近，一些出版物才开始提及除木材之外的植物性 TDF 的使用。 TDF 具有对食品工业市场非常有吸引力的理化特性。事实上，这些TDF可用于构建液体系统（改善粘度、凝胶形成等）、在不影响感官特性的情况下替代脂肪、改善口感等。因此，TDF的使用开启了一个新的时代。加拿大食品工业的创新和大量的经济机会。该项目是两个食品行业和学术界之间的积极合作倡议，旨在通过尖端技术克服加拿大食品行业面临的挑战。该项目的主要目的是阐明机械处理时增强膳食纤维功能的机制，以便将其纳入食品基质中，从而实现乳清的整体增值。该项目的预期成果是：i) 乳清的全面增值，以生产高附加值产品，ii) 生产新产品（奶酪类型），iii) 为不同的工业用途绘制有前景的 TDF。除了该项目积极的经济和环境成果外，含有 TDF 的产品对健康的益处也值得注意。事实上，纤维的消耗量仍然低于世界卫生组织建议的阈值。可以使用以下潜在的声明：清洁标签、高纤维、低脂肪、低热量等。