In collaboration with BK Giulini GmbH / ICL Food Specialities we are investigating the calcium-aginate reaction to precipitate vegan protein fibers. The experimental project aims to understand and optimize the gelation reaction and establish a robust continuous production process.
Research project together with ICL launched
Ulm University Ulm University![Logo](https://www.uni-ulm.de/_assets/a92153751098915699a1afa17e77f864/Images/logo-uni-ulm.jpg)