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PSMs are colourless, odourless and tasteless. Also some have antimicrobial activity and could be used as a preservative. GRAS should be no issue as they are used as emulsifiers.
About
We are a university with both a food science and biomedical science departments. We focus on applied R&D, working with industry to provide real-world and viable solutions to challenges.
Key Benefits
By using PSMs you are de-carbonising your raw material feedstock, as they are biorenewable and potentially increasing the preservative quality of the foodstuff.
Applications
Applicable to most food and beverage manufacturers.