BarMatinTM can be used in food, beverage, and pharmaceutical production for enrichment of protein at different levels during processing (see graphic 1). Which particular fraction will be used for certain food applications depends on the product, which will be confected with the sweetener BarMatinTM. In principle, the range goes from barley flour to the chemical purified protein (see graphic 2). For sweetening of bakery products with cereals as their properties, for example, the flour could be used without having to go through further purification steps. However, a highly purified protein could be applied for improving tastes of pharmaceutical products in order to get rid of allergens like the gluten fraction. The industrial-scale purification is conducted with aqueous extraction, following membrane filtration and ion chromatography.
Purification degree of BarMatinTM
Graphic 1: Flow sheet of different processing levels of BarMatinTM. The thaumatin concentration increases continuously from top down. Which purification step would sweeten a certain food, depends strongly on the product itself. The purification methodologies are in routine use in the food, beverage and pharmaceutical industries.
Graphic 2: Feasible purification intensity of BarMatinTM and the possible application areas. Grounded and malted BarMatinTM retains its sweetening characteristic. In contrast to thaumatin from katamfe, BarMatinTM could be used with low purification degree for a broad spectrum of industrial applications in the food, beverage, and pharmaceutical industries.
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