Formulation
Concerning your dispersed systems, you wish to
Formulating and optimizing stability
Texturizing naturally or substituting an ingredient
Encapsulating a bioactive compound
Formulating with vegetable proteins
.
Optimizing the functionality of fats
Support in characterizing
and optimizing the properties of your formulas via
- The fatty phase: nature and quality, properties, quantity
- Stabilisers: nature, proportion and implementation
- The manufacturing process
Our research themes
- Stabilization of emulsions with vegetable powders (Pickering emulsions)
- Emulsifying and dispersing properties of bio-based polymers
- Evaluation of the digestibility of nutrients of interest according to their formulation, and consequences on their fate in the body
In relation to application constraints
(industrial transposition, regulation, end use, economic reality)
Sectors concerned:
- Food and feed
- Cosmetics
- Plant protection and nutrition
Types of formulas:
Aqueous or oily emulsions and dispersions, fluid, thick, solid.
Solutions... naturally: downloadable flyers
Research Development Innovation
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News
Cécile JOSEPH
Formulation Manager