Contents 7 sections
For more than ten years, AOT has supported the development of Heliaflor® with applied research – in cooperation with universities such as the University of Hohenheim, Albstadt-Sigmaringen University, Furtwangen University and Beuth University of Applied Sciences Berlin. The work ranges from process optimisation to practical trials in baked goods, meat and sausage products and dairy products.
Baked goods
- Sunflower protein in gluten-free bread – Nadine Zachert, University of Hohenheim, 2015
- Use of Heliaflor® in wholemeal wheat bread – Sarah Moll, University of Hohenheim, 2015
- Practical conditions of use for baked goods – Miriam el Damaty, Albstadt-Sigmaringen University, 2013/14, and Sarah Moll, University of Hohenheim, 2015
Meat and sausage products
- Addition of selected plant proteins to the injection brine in the production of cooked cured meat products – Alexandra Sviridenko and Moritz Baur, Beuth University of Applied Sciences Berlin, 2015
- Practical conditions of use for meat & sausage products – Jessica Endemann, Beuth University of Applied Sciences Berlin, 2014
- Development of a fruit bar from regional ingredients – Andrea Spickenreuther and Thomas Wagner, Beuth University of Applied Sciences Berlin, 2014
Dairy products, beverages and tofu alternatives
- Extraction and further processing of sunflower proteins in dairy products – Waltraud Baumgärtner, Albstadt-Sigmaringen University, 2018
- Beverages and dairy products – Ms Grabherr, Albstadt-Sigmaringen University, 2015
- Extraction of sunflower proteins from organic sunflower press cake and further processing into sunflower tofu – Svenja Herzog, Albstadt-Sigmaringen University, 2015 – winner of the Forschungspreis Bio-Lebensmittel 2016 (organic food research award)
Process optimisation and basic research
- Optimisation of the manufacturing process for sunflower protein concentrate using chlorogenic acid-cleaving enzymes – Anja Schmid, Furtwangen University, 2017
- Protein processing by filtration – Raphael Bosch and Marco Zadera, Furtwangen University, 2017
- Quantitative determination of chlorogenic and caffeic acid in sunflower flour by HPLC – Alisa Berger, Furtwangen University, 2017
- Optimisation of the first process stage of a method for obtaining sunflower protein isolate – Marc Schmidt, Furtwangen University, 2017
- Scale-up of a process for obtaining sunflower protein isolate – Anja Schmid and Lukas Kaminski, Furtwangen University, 2016
- Optimisation of the isolation of sunflower proteins from organic oil press cake – Benita Meßmer, Albstadt-Sigmaringen University, 2016
- Chemical and physical characterisation of sunflower proteins compared with other protein sources – Jasmin Schneele, Albstadt-Sigmaringen University, 2013, and Miriam el Damaty
Award-winning: Forschungspreis Bio-Lebensmittel 2016
Svenja Herzog’s thesis on obtaining sunflower protein from organic press cake and processing it further into sunflower tofu received the Forschungspreis Bio-Lebensmittel (organic food research award) in 2016.
Download
One of the studies is available to download as a PDF (in German): Use of Heliaflor® in wholemeal wheat bread (PDF).
Conclusion
The close cooperation with universities shows how widely Heliaflor® can be used – from gluten-free bread and cooked cured meat products to plant-based dairy and tofu alternatives. For new application ideas and current study results, please feel free to contact our team.
