18/11/2017
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Agriculture and Natural Resources>Food Technology>
Engineering and Science>Biotechnology>Microbial Products>
Health, Biology and Medicine>Public Health>
Low Fat Synbiotic Yog-Ice Cream

Yog-Ice Cream is one of the frozen dairies which are similar to ice cream in physical properties and superficial quality. Because of it's appropriate nutrition properties this product can find a good place between desserts.

 Features:

Lactic fermentation and increasing nutrition value.

Using Pro-biotic bacterias and pre-biotic agents simultaneously.

Reducing the amount of sugar and fat in the product.

Lower final cost

 Applications:

Producing ultra-beneficial dairy and use as a healthy dessert in the diet

 

Capabilities:

 Half-industrial and laboratory production.

Carrying out instructional workshop

Providing consultation to production units.

Some Performed Projects and Researches:

 producing in laboratory scale.

Presenting the scientific results in the 10th international hydro-colloid conference (china 2010) and international food research conference (Malaysia 2010).

Final stages of getting invention certificate.

Publishing the scientific results as three papers in scientific and research magazines.

 Clients:

 Dairy production units.

Nutrition experts

Microbiology experts

 Innovations:

usage of pro-biotic bacterias and pre-biotic agents simultaneously with reducing the amount fat in the product.

Our offerings :
Custom Production
Research and Development Services
Consultation
Know How
Training
Development of Training Courses

The ACECR affiliate in charge:
Mashhad Branch
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Sectors:
Petroleum Industry
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