A team of scientific specialists plans to use sweet proteins obtained using microbiological methods in the production of confectionery products, TV BRICS reported.
The research group includes postgraduate student Maria Rubalchenko, student Elena Rusanova and Professor Elena Moliboga, Head of the Department of Biotechnology, Catering Technology and Commodity Science at Omsk State Technical University (OmSTU).
This advancement is necessary in light of the increasing number of diabetes mellitus in the country.
Due to the limited consumption of sugar-containing products and the presence of negative properties of vegetable or chemical sugar substitutes, sweet proteins can be a good alternative. A new type of sweetener has a zero glycemic index and is several thousand times sweeter than sugar.
Scientists are focused on integrating sweet proteins into mass consumption items, emphasising precise ingredient distribution, dosing, and adherence to specific temperature regimes during the technological process.
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ce: Emirates News Agency