Development of High Potential Functional Products from Fermented Whey

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Research unit

INNOSUISSE

Project number

8490.1;10 LSPP-LS

Project title

Development of High Potential Functional Products from Fermented Whey

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Abstract	-	-	-

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Short description (English)	Development of High Potential Functional Products from Fermented Whey
Abstract (English)	Bioforce has traditionally produced and marketed a product called ¿Molkosan¿ which is made from whey fermentation and addition of extra biotechnological-produced lactic acid. It contains both L(+)- and D(-)-lactic acid, for a total concentration of ca. 7.4%. This project will address two main objectives aiming to improve the production process and natural image of the traditional Molkosan, as well as to develop new whey-fermented products with high potential functionalities to expend Bioforce AG markets for food and nutritional supplements. The objectives for this project are two-fold:A) To develop an efficient one step whey fermentation process for the production of Molkosan, with no extra addition of lactic acid and containing a standardized concentration of only L(+) of lactic acid, which is the only form metabolized by human.B) To develop new whey-fermented products with enhanced health functionalities by utilizing selected mixed cultures of Lactobacillus and Propionibacterium sp. with specific metabolic activities. An integrated fermentation/downstream process for production of new fermented whey products with high organic acid (L(+)-lactic, propionic, and acetic acids) and high vitamin (folate and vitamin B12) contents, high antimicrobial properties and pleasant flavor will be developed. Different variations for this product will be designed by supplementing with other functional ingredients, such as prebiotic ingredients to sustain human gut health, plant extracts for their antioxidant properties and other functionalities (eg. taste and flavor, anti-hypertensive effects). Reliable analytical protocols will be developed to assess the quality of the functional products and monitor and control the fermentation/purification processes. Finally stability of the functional products will be measured during accelerated storage tests and in conditions of the market.

Category

Text

Short description
(English)

Development of High Potential Functional Products from Fermented Whey

Abstract
(English)

Bioforce has traditionally produced and marketed a product called ¿Molkosan¿ which is made from whey fermentation and addition of extra biotechnological-produced lactic acid. It contains both L(+)- and D(-)-lactic acid, for a total concentration of ca. 7.4%. This project will address two main objectives aiming to improve the production process and natural image of the traditional Molkosan, as well as to develop new whey-fermented products with high potential functionalities to expend Bioforce AG markets for food and nutritional supplements. The objectives for this project are two-fold:A) To develop an efficient one step whey fermentation process for the production of Molkosan, with no extra addition of lactic acid and containing a standardized concentration of only L(+) of lactic acid, which is the only form metabolized by human.B) To develop new whey-fermented products with enhanced health functionalities by utilizing selected mixed cultures of Lactobacillus and Propionibacterium sp. with specific metabolic activities. An integrated fermentation/downstream process for production of new fermented whey products with high organic acid (L(+)-lactic, propionic, and acetic acids) and high vitamin (folate and vitamin B12) contents, high antimicrobial properties and pleasant flavor will be developed. Different variations for this product will be designed by supplementing with other functional ingredients, such as prebiotic ingredients to sustain human gut health, plant extracts for their antioxidant properties and other functionalities (eg. taste and flavor, anti-hypertensive effects). Reliable analytical protocols will be developed to assess the quality of the functional products and monitor and control the fermentation/purification processes. Finally stability of the functional products will be measured during accelerated storage tests and in conditions of the market.