Food science and technology achievements of the Chinese Academy of Agricultural Sciences appeared at the "Thirteenth Five-Year" Science and Technology Innovation Achievement Exhibition

The National "Thirteenth Five-Year" Science and Technology Innovation Achievement Exhibition hosted by the Ministry of Science and Technology was recently held at the Beijing Exhibition Center, and a number of major scientific and technological achievements in the food field also appeared at the exhibition

Constructing new technologies, new processes and new methods for food quality function regulation

The results of "Research on Component Structure Changes and Quality Control Mechanisms in Food Processing" focus on demonstrating the project's achievements in "Theoretical Innovation and Application of the Suitability Evaluation of Bulk Food Raw Materials Processing", "Key Theory and Application of Quality Function Control Based on the Multi-scale Structure of Characteristic Components" Outstanding progress has been made in technological innovation and application", "construction and application of a theoretical system and a visual control platform for precise control of quality functions in food processing"

Live demonstration of new 3D printing of non-dairy cream attracts crowds

This achievement has clarified 28 new theories and new principles related to the multi-scale structural changes and quality function regulation of 4 types of characteristic components in the food processing process, and constructed 46 new technologies, new processes and new methods for quality function regulation based on component structure.

New non-dairy cream products

Achieving Zero Trans Fatty Acids

The personalized 3D printing equipment based on the new type of non-dairy cream has attracted many visitors to stop for consultation and viewing

It is understood that this achievement is the first time to construct a new type of food-grade Pickering emulsion with hydrophilic vegetable protein microgel particles as emulsifier from the perspective of food multi-scale structure research, achieving the highest internal phase (87 %), clarified the emulsion stabilization mechanism, that is, the particles adsorbed around the droplets form an "elastic interface film", which together with the particles in the external phase builds a 3-D network structure to prevent the droplets from coalescing and destabilizing, and on this basis , replacing synthetic emulsifier with vegetable protein, and replacing animal fat and hydrogenated oil with vegetable oil, developed a new type of non-dairy cream