Ingredient Functionality & Applications


An assessment of food ingredient functionality in water or food applications is essential for optimising the performance of ingredients. Food system functionality helps in assessing the suitability of the ingredient in specific foods while the aqueous functionality may help in optimising the processing conditions used in the manufacture of the ingredient. At OzScientific we can assess the functionality of food ingredients and help companies in optimising their ingredients.

Common functional properties of food ingredients investigated are

  • Dispersion
  • Solublity
  • Emulsification
  • Heat stability
  • Viscosity
  • Gelation
  • Foaming