19 February 2025
Engagement opportunity: A novel food emulsifier from a red seaweed hydrolysate
Credit: Nik_Merkulov/istockphoto.com
Technology value proposition
- Teagasc researchers have developed a seaweed-derived emulsifying agent, using extracted protein hydrolysate.
- This allows for the production of vegan baked goods and food products, free from egg and dairy.
- Use of such a sustainable resource can overcome issues associated with some conventional emulsifiers, without impacting the quality of food products.
Unique selling propositions
- Source: A red, cultivable, invasive seaweed species found in Europe consumed in different cultures prior to 1997 as a food.
- Hydrolysate: A protein-rich hydrolysate achieved with food-grade enzymes. Functionality of emulsifying ingredients like lecithin (soy).
- Formulation: Techno-functional properties comparable to egg-derived emulsifiers, and source of essential amino acids.
Development stage
- Protein extract developed using food-grade enzymes.
- In vitro trials confirming functional emulsification properties.
- Testing and analysis of baked goods formulation using baking trials.
Opportunity to collaborate
- This may be of interest to producers of baked goods and/or emulsifiers targeting non-egg/vegan baked goods market.
- We welcome engagement from companies to discuss collaborative and technology development opportunities.
Funding
DAFM-funded U-Protein project: “Unlocking protein resource opportunities to evolve Ireland’s nutrition” (WP2).
Teagasc leads
Maria Hayes & Dolly Bhati, Teagasc Food Research Centre, Ashtown.
For further information or opportunity to discuss, contact Miriam Walsh:
engage@teagasc.ie or miriam.walsh@teagasc.ie
For more opportunities to engage with Teagasc, click on the link below.