Implementation of innovative technology for the production of modern products for the food industry (Q82499): Difference between revisions

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(‎Removed claim: summary (P836): The purpose of the project is to implement a new technology for the manufacture of substitutes for cheese milk products in Elstar FATS (EF).The new technology will be an own technology, based on the creation of a ‘substitute for clarified butter’.The technologies for the production of substitutes for milk and cheese products place many barriers to the product, and pose a number of technological problems. the technology will eliminate them. the...)
Property / summary
The purpose of the project is to implement a new technology for the manufacture of substitutes for cheese milk products in Elstar FATS (EF).The new technology will be an own technology, based on the creation of a ‘substitute for clarified butter’.The technologies for the production of substitutes for milk and cheese products place many barriers to the product, and pose a number of technological problems. the technology will eliminate them. these new products will be directed at the head of the food and dairy industry, both in the country and abroad, and will be characterised by the following characteristics:• High quality because of the reduction in oxidation and crystallisation — the key factor in spoilage of fatty products is aerobic. the EF will ensure that these processes are carried out under anaerobic conditions and the process of crystallisation is capable of producing a homogeneous fraction of the desired quality.• The lack of trans fatty acids, which is currently in substitution of dairy and cheese products, is found to be harmful for the health of the health of trans nnKT isomers.EF technology will remove trans isomers from the target products by removing from the fibre composition ingredients that are partially or wholly hydrogenated, lack of treatment in the high temp., and ensure that the raw material and the essential technological process are used in the transport of raw materials.• The constant phase level adapted to the individual needs of the recipients — The constant phase is determined by the physico-chemical properties of the definitive product. EF will allow the appropriate selection of the raw materials and their relative proportions in order to comprehensively shape the physico-chemical properties and therefore the utilitarian and utility components used to manufacture substitute dairy and cheese products.Economic effects indicate the cost-effectiveness of the investment — 30.5 % IRR for 5 years from the end of the project and 11 % for a period of 3 years from the bill (English)
 
Property / summary: The purpose of the project is to implement a new technology for the manufacture of substitutes for cheese milk products in Elstar FATS (EF).The new technology will be an own technology, based on the creation of a ‘substitute for clarified butter’.The technologies for the production of substitutes for milk and cheese products place many barriers to the product, and pose a number of technological problems. the technology will eliminate them. these new products will be directed at the head of the food and dairy industry, both in the country and abroad, and will be characterised by the following characteristics:• High quality because of the reduction in oxidation and crystallisation — the key factor in spoilage of fatty products is aerobic. the EF will ensure that these processes are carried out under anaerobic conditions and the process of crystallisation is capable of producing a homogeneous fraction of the desired quality.• The lack of trans fatty acids, which is currently in substitution of dairy and cheese products, is found to be harmful for the health of the health of trans nnKT isomers.EF technology will remove trans isomers from the target products by removing from the fibre composition ingredients that are partially or wholly hydrogenated, lack of treatment in the high temp., and ensure that the raw material and the essential technological process are used in the transport of raw materials.• The constant phase level adapted to the individual needs of the recipients — The constant phase is determined by the physico-chemical properties of the definitive product. EF will allow the appropriate selection of the raw materials and their relative proportions in order to comprehensively shape the physico-chemical properties and therefore the utilitarian and utility components used to manufacture substitute dairy and cheese products.Economic effects indicate the cost-effectiveness of the investment — 30.5 % IRR for 5 years from the end of the project and 11 % for a period of 3 years from the bill (English) / rank
Normal rank
 

Revision as of 11:41, 14 October 2020

Project in Poland financed by DG Regio
Language Label Description Also known as
English
Implementation of innovative technology for the production of modern products for the food industry
Project in Poland financed by DG Regio

    Statements

    country
    Poland
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    EU contribution
    2,728,000.0 zloty
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    654,720.0 Euro
    exchange rate to Euro
    0.24 Euro
    point in time
    13 January 2020
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    budget
    4,960,000.0 zloty
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    1,190,400.0 Euro
    exchange rate to Euro
    0.24 Euro
    point in time
    13 January 2020
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    co-financing rate
    55.0 percent
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    start time
    1 March 2016
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    end time
    31 December 2018
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    beneficiary name (string)
    ELSTAR FATS SPÓŁKA Z OGRANICZONĄ ODPOWIEDZIALNOŚCIĄ
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    beneficiary
    Q2512654
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    summary
    Celem projektu jest wdrożenie w firmie ELSTAR FATS (EF) nowej technologii wytwarzania substytutów produktów mlecznych serowych. Nowa technologia będzie technologią własną,opartą o założenia zgł. pod nazwą „Sposób wytwarzania substytutu masła klarowanego”. Technologie produkcji substytutów wyrobów mlecznych i serowych stawiają wskazanym wyrobom wiele barier, a także niosą ze sobą wiele problemów technologicznych.Technologia EF je wyeliminuje.Nowe produkty będą skierowane gł. do branży produkcji żywności gotowej,cukierniczej i mleczarskiej, w kraju i zagranicą, będą charakteryzowały się następującymi cechami, decydującymi o ich przewagach konkurencyjnych: • Wysoka jakość z uwagi na ograniczenie procesu utleniania i sposób krystalizacji –Kluczowym czynnikiem w psuciu się produktów tłuszczowych jest tlen.Technologia EF zapewni prowadzenie wskazanych procesów w warunkach beztlenowych, a proces krystalizacji pozwali na uzyskanie frakcji jednolitej, o pożądanej jakości - teksturze. • Brak izomerów trans kwasów tłuszczowych – obecnie w substytutach produktów mlecznych i serowych występują szkodliwe dla zdrowia izomery trans NNKT. Technologia EF wyeliminuje z produktów docelowych izomery trans poprzez usunięcie ze składu surowcowego składników częściowo lub całkowicie uwodornionych, brak obróbki w wysokich temp.oraz zapewnieniu war.beztl.w trakcie transportu surowca i w zasadniczym procesie technologicznym. • Poziom fazy stałej dostosowany do indywidualnych potrzeb odbiorców – Zaw. fazy stałej decyduje o właściwościach fizykochemicznych docelowego produktu.Technologia EF umożliwi odpowiedni dobór surowców i ich proporcji co pozwoli w szerokim zakresie kształtować właściwości fizykochemiczne, a zatem i użytkowe komponentów wykorzystywanych do wytwarzania substytutów produktów mlecznych i serowych o szerokim zastosowaniu. Efekty ekonomiczne wskazują na opłacalność inwestycji – IRR 30,5% dla okresu 5 lat od zakończenia projektu oraz 11% dla okresu 3 lat od zak.projekt (Polish)
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    Identifiers

    Polish Kohesio ID
    POIR.03.02.02-00-0364/16
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