Smart protein with multiple uses in food formulation


Functional food uses of a protein-based surfactant have been developed that can be sustainably sourced from a food grade bacterium, and has been demonstrated to have performance and selective stability benefits over other protein-based surfactants.

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APPLICATION

Emulsions

Flavour/fragrance/nutrient delivery

Foams/bubbles

Texture improvement

DEVELOPMENT STATUS

Proof of principle data available under CDA.

Supplementary data package in preparation (regulatory pathway, toxicity, allergenicity, production batch scale-up, biodegradability).

IP STATUS

UK Priority Application filed on 19th August 2014

COMMERCIAL OFFERING

Available for licensing / co‐development

OPPORTUNITY


A combination of economic, environmental and consumer drivers make sustainable, biological surfactants of great interest for a variety of applications.  One class of surface active proteins, the fungal hydrophobins, have attracted significant industrial interest over recent years, but have encountered barriers to wide scale adoption.

TECHNOLOGY


Developed by researchers at Edinburgh and Dundee, the protein, called Biofilm surface layer A (‘BslA‘), is a ‘hydrophobin-like’ protein produced by the bacterium Bacillus subtilis, an organism used in the production of the Japanese fermented food product Natto, and has also been produced recombinantly up to 100 litre scale. Due to its unique mechanism of action, BslA is capable of forming very stable interfaces in vitro, whilst retaining an ease of use not found in other protein surfactants, especially fungal hydrophobins.

BslA is stable and soluble in aqueous media, and can be lyophilised and redissolved with no loss of activity. Confidential data has been produced that shows BslA successfully stabilises a variety of multiphase systems, including:

  • oil/water emulsions; with control of droplet size, and stability to changes in pH, temperature and other surfactants;
  • air bubbles/foams; with and without other surface actives present, and with selective cooperative stability;
  • one-step formation of multiple emulsions; w/o/w and o/w/o for encapsulation/release;
  • frozen confection; improved partial coalescence of fat droplets, and aeration, and inhibition of ice crystal coarsening.

BENEFITS


  • White biotechnology’ solution to ingredient production
  • Performance ‘sweet spot’ between film / emulsion stability, and protein ease of use
  • Multiple opportunities for productisation, de-risking investment
  • Initial regulatory provenance known

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