Our aim

We characterize and valorize polysaccharides, especially those obtained as side streams from various bioprocesses, in food and food contact materials. We are interested in understanding the behavior of polysaccharides in dispersed systems: their emulsifying properties and capacity to inhibit lipid oxidation, gelation, and formulation into aerogels.

News

@FoMSci

More great summer news from @SuomenAkatemia. Melissa Agustin @FoMSci #mmtdk @LifeSciHelsinki got the postdoc grant from the reserve place👏

Wood 🌲🌳 #hemicelluloses - #sprucegum and #birchgum - are great #emulsifiers for #food 🍽, but how do they taste like… twitter.com/i/web/status/1…

Wood-derived hemicelluloses extract are very efficient to develop high-quality emulsion-based products. Their uniqu… twitter.com/i/web/status/1…

New work reveals detailed features of spruce gum (galactoglucomannan) in water. Read more from our blog. #mmtdktwitter.com/i/web/status/1…