DOUGH RHEOLOGY MODIFIERS FOR GLUTEN-FREE PRODUCTS

Background
Celiac disease (gluten allergy) affects approximately 1% of the world population. As such, the market of gluten-free products is booming in EU and USA with sales projected to be at least $5 billion by 2020 (8% CAGR). According to FDA, these products must not contain wheat, barley and rye or must have less than 20 ppm gluten content. Without gluten, the development of these products can be very challenging as their structure and texture quality are often compromised. As a result, some texture/rheology modifiers from either hydrocolloids, proteins, enzymes or a combination of these ingredients are required not only to fulfill the requirement of formulation and processing but also to improve the overall quality of these products.


Core Technologies
– Food structure design
– Food rheology
– Food mechanics
– Food hydrocolloids


Who will benefit from this Products?
– Food Industry
– Health Food Supply Business


Status
– Lab-scale prototypes


Contact
Dr. Chaiwut Gamonpilas and Dr. Nispa Seetapan
chaiwutg@mtec.or.th and nispam@mtec.or.th
Tel. +66 2 564 6500 ext 4447 and 4423

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