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Valorization of oilseed meals for the development of high-grade ingredients added value for the food industry

As part of this project, the companies BSA Ingredients, Soya Excel, Oliméga, La Maison Orphée and La Ferme Tournevent collaborate with Laval University to determine the optimal valuation routes for oilseed meals, a co-product the production of vegetable oils from oil seeds, in the development of high added value ingredients for the food industry human. In this perspective, this collaborative research project aims to characterize the cakes under study (detailed composition, characterization of the fiber content soluble, denaturation/aggregation state of proteins, etc.) in order to target constituents to be valued, which will make it possible to develop profitable techno-economic valuation scenarios in order to adapt and optimize production of the ingredients of interest and demonstrate their application potential. This project therefore paves the way for the development of decision support tools for new business opportunities adapted to each of the companies of processing of oilseeds in Quebec.

Alain Doyen

Université Laval

CRIBIQ's contribution

$ 127 053


Partners

Industrial participants :

BSA Ingrédients

Soya Excel

Oliméga

La Maison Orphée

La Ferme Tournevent

QPRI*
*Quebec public research institutes :

Université Laval