1.3.7. Cold formulation

Categories: 1. Ideation
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About Course

Knowledge and skills

Students will gain knowledge about new possibilities of fortification of porous fruit and vegetables with functional compounds.
Students will be able to assess the possibilities of using Vacuum Impregnation and High Pressure Impregnation for food production.


Teacher and organization

Urszula Tylewicz
Alma Mater Studiorum-Università di Bologna, Italy

What Will You Learn?

  • The aim of the course is to increase the awareness of the course participants to the innovative techniques, able to develop novel enriched and/or fortified food products.
  • The fortification of porous fruit and vegetables with functional ingredients could be achieved by the application of vacuum impregnation (VI) technique, which allow the introduction in the porous structure the solutions with water-soluble bioactive compounds. In addition, the high-pressure impregnation (HPI) could be applied to fortify fruit also with non-Newtonian fluids such as emulsions containing oil soluble compounds or other high viscous solutions.

Course Content

Fortified food products

  • Lesson 1

Fruit and vegetable porosity

Mechanism of Vacuum Impregnation (VI)

Process parameters of VI

Application of VI

High Pressure Impregnation (HPI)-mechanism and applications