Review on the Food Technological Potentials of Gas Hydrate Technology

Publication date: Available online 27 August 2019Source: Current Opinion in Food ScienceAuthor(s): T Claßen, P Seidl, S Loekman, B Gatternig, C Rauh, A DelgadoGas hydrate technology has been known for a long time, but has only recently gained interest in food technology field. A major advantage for food technology applications are the gentle conditions under which products can be refined using gas hydrates, therefor not altering or damaging valuable product contents. This review discusses recent developments of hydrate applications for different areas of food technology e.g. concentration and purification processes, the preservation of foodstuff as well as novel product designs.

Source: Current Opinion in Food Science - August 28, 2019 Category: Food Science Source Type: research