Development of butter with increased nutritional value and extended shelf life and proprietary technology of its production using fractionation of milk fat (Q2686359): Difference between revisions
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(Changed label, description and/or aliases in en, pl, and other parts: Moving texts from en to pl) |
(Changed label, description and/or aliases in en, and other parts: Adding English translations) |
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Development of butter with increased nutritional value and extended shelf life and proprietary technology of its production using fractionation of milk fat | |||||||||||||||
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Reference_Aid_programme: SA.41471(2015/X) Purpose_public_aid: Article 25 of Regulation (EC) No 651/2014 of 17 June 2014 declaring certain categories of aid compatible with the internal market in application of Articles 107 and 108 of the Treaty (OJ Urz. EU L 187/1 of 26.06.2014).The project consists of developing product innovation (at least at national level): butters with a long shelf life and increased nutritional values such as high vitamin D3, AEK vitamins, unsaturated fatty acids, microorganisms with probiotic properties, reduced content of saturated fatty acids. This responds to the evolving trends in demand for healthy food and to consumer expectations regarding the shelf life of butter. The project plans 2 stages of industrial research and 3 stages of development to overcome technological problems such as isolation of microbiological strains capable of synthesising vitamin D3, development of milk fat fractionation and mixing technologies, design and construction of probiotic bacteria dispensers and responsible for vitamin D3 synthesis, analysis of the method of dispensing for the distribution of bacterial cells and their effectiveness, development of bacterium parameters, design and execution of prototype modules taking into account the effects of the material of their internal surfaces with raw material.The result of the project will be a product innovation characterised by, among others, the following unique features: — expiry date 120 days — Vitamin D3 content of microbiological origin at 75ug/100 g of butter — saturated fatty acid content of not more than 50 g/100 g of butter — content of micro-organisms with probiotic properties at 10CFU/ml — very good rheological properties Offering a new product with characteristics not offered by (English) | |||||||||||||||
| Property / summary: Reference_Aid_programme: SA.41471(2015/X) Purpose_public_aid: Article 25 of Regulation (EC) No 651/2014 of 17 June 2014 declaring certain categories of aid compatible with the internal market in application of Articles 107 and 108 of the Treaty (OJ Urz. EU L 187/1 of 26.06.2014).The project consists of developing product innovation (at least at national level): butters with a long shelf life and increased nutritional values such as high vitamin D3, AEK vitamins, unsaturated fatty acids, microorganisms with probiotic properties, reduced content of saturated fatty acids. This responds to the evolving trends in demand for healthy food and to consumer expectations regarding the shelf life of butter. The project plans 2 stages of industrial research and 3 stages of development to overcome technological problems such as isolation of microbiological strains capable of synthesising vitamin D3, development of milk fat fractionation and mixing technologies, design and construction of probiotic bacteria dispensers and responsible for vitamin D3 synthesis, analysis of the method of dispensing for the distribution of bacterial cells and their effectiveness, development of bacterium parameters, design and execution of prototype modules taking into account the effects of the material of their internal surfaces with raw material.The result of the project will be a product innovation characterised by, among others, the following unique features: — expiry date 120 days — Vitamin D3 content of microbiological origin at 75ug/100 g of butter — saturated fatty acid content of not more than 50 g/100 g of butter — content of micro-organisms with probiotic properties at 10CFU/ml — very good rheological properties Offering a new product with characteristics not offered by (English) / rank | |||||||||||||||
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| Property / summary: Reference_Aid_programme: SA.41471(2015/X) Purpose_public_aid: Article 25 of Regulation (EC) No 651/2014 of 17 June 2014 declaring certain categories of aid compatible with the internal market in application of Articles 107 and 108 of the Treaty (OJ Urz. EU L 187/1 of 26.06.2014).The project consists of developing product innovation (at least at national level): butters with a long shelf life and increased nutritional values such as high vitamin D3, AEK vitamins, unsaturated fatty acids, microorganisms with probiotic properties, reduced content of saturated fatty acids. This responds to the evolving trends in demand for healthy food and to consumer expectations regarding the shelf life of butter. The project plans 2 stages of industrial research and 3 stages of development to overcome technological problems such as isolation of microbiological strains capable of synthesising vitamin D3, development of milk fat fractionation and mixing technologies, design and construction of probiotic bacteria dispensers and responsible for vitamin D3 synthesis, analysis of the method of dispensing for the distribution of bacterial cells and their effectiveness, development of bacterium parameters, design and execution of prototype modules taking into account the effects of the material of their internal surfaces with raw material.The result of the project will be a product innovation characterised by, among others, the following unique features: — expiry date 120 days — Vitamin D3 content of microbiological origin at 75ug/100 g of butter — saturated fatty acid content of not more than 50 g/100 g of butter — content of micro-organisms with probiotic properties at 10CFU/ml — very good rheological properties Offering a new product with characteristics not offered by (English) / qualifier | |||||||||||||||
point in time: 3 December 2021
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Revision as of 11:17, 3 December 2021
Project Q2686359 in Poland
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Development of butter with increased nutritional value and extended shelf life and proprietary technology of its production using fractionation of milk fat |
Project Q2686359 in Poland |
Statements
27,563,295.75 zloty
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68,265,598.75 zloty
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40.38 percent
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1 July 2020
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30 June 2023
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POLMLEK GRUDZIĄDZ SPÓŁKA Z OGRANICZONĄ ODPOWIEDZIALNOŚCIĄ
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53°28'21.0"N, 18°45'42.8"E
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Numer_referencyjny_programu_pomocowego: SA.41471(2015/X) Przeznaczenie_pomocy_publicznej: art. 25 rozporządzenia KE nr 651/2014 z dnia 17 czerwca 2014 r. uznające niektóre rodzaje pomocy za zgodne z rynkiem wewnętrznym w stosowaniu art. 107 i 108 Traktatu (Dz. Urz. UE L 187/1 z 26.06.2014).Projekt polega na opracowaniu innowacji produktowej (co najmniej w skali kraju): masła o długim terminie przydatności do spożycia i podwyższonych wartościach odżywczych takich jak wysoka zawartość witaminy D3, witamin AEK, nienasyconych kwasów tłuszczowych, mikroorganizmów o właściwościach probiotycznych, obniżona zawartość nasyconych kwasów tłuszczowych. Jest to odpowiedź na rozwojowe trendy w zakresie popytu na zdrową żywność oraz na oczekiwania konsumentów dotyczące czasu trwałości masła. W projekcie zaplanowano 2 etapy badań przemysłowych i 3 etapy prac rozwojowych, które mają na celu przezwyciężyć takie problemy technologiczne jak izolacja szczepów mikrobiologicznych zdolnych do syntezy witaminy D3, opracowanie technologii frakcjonowania tłuszczu mlecznego oraz ich mieszania, zaprojektowanie oraz skonstruowanie dozowników bakterii probiotycznych oraz odpowiedzialnych za syntezę witaminy D3, analizę sposobu dozowania na dystrybucję komórek bakteryjnych oraz skuteczności ich działania, opracowanie parametrów baktofugacji, zaprojektowanie oraz wykonanie prototypowych modułów uwzględniając oddziaływania materiału ich wewnętrznych powierzchni z surowcem.W efekcie projektu opracowana zostanie innowacja produktowa charakteryzująca się m.in. następującymi unikalnymi cechami: - terminu przydatności do spożycia 120 dni - zawartości witaminy D3 pochodzenia mikrobiologicznego na poziomie 75ug/100g masła - zawartości nasyconych kwasów tłuszczowych na poziomie nie większym niż 50g/100g masła - zawartość mikroorganizmów o właściwościach probiotycznych na poziomie 10CFU/ml - bardzo dobrych właściwościach reologicznych Zaoferowanie nowego produktu o cechach nieoferowanych przez (Polish)
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Reference_Aid_programme: SA.41471(2015/X) Purpose_public_aid: Article 25 of Regulation (EC) No 651/2014 of 17 June 2014 declaring certain categories of aid compatible with the internal market in application of Articles 107 and 108 of the Treaty (OJ Urz. EU L 187/1 of 26.06.2014).The project consists of developing product innovation (at least at national level): butters with a long shelf life and increased nutritional values such as high vitamin D3, AEK vitamins, unsaturated fatty acids, microorganisms with probiotic properties, reduced content of saturated fatty acids. This responds to the evolving trends in demand for healthy food and to consumer expectations regarding the shelf life of butter. The project plans 2 stages of industrial research and 3 stages of development to overcome technological problems such as isolation of microbiological strains capable of synthesising vitamin D3, development of milk fat fractionation and mixing technologies, design and construction of probiotic bacteria dispensers and responsible for vitamin D3 synthesis, analysis of the method of dispensing for the distribution of bacterial cells and their effectiveness, development of bacterium parameters, design and execution of prototype modules taking into account the effects of the material of their internal surfaces with raw material.The result of the project will be a product innovation characterised by, among others, the following unique features: — expiry date 120 days — Vitamin D3 content of microbiological origin at 75ug/100 g of butter — saturated fatty acid content of not more than 50 g/100 g of butter — content of micro-organisms with probiotic properties at 10CFU/ml — very good rheological properties Offering a new product with characteristics not offered by (English)
3 December 2021
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Identifiers
POIR.01.01.01-00-0089/20
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