Changing Textures of Food by a Unique Freeze-Thaw Technique

Nussinovitch Amos, HUJI, Faculty of Agricultural, Food and Environmental Quality Sciences, Biochemistry, Food Science and Nutrition
Zeira Assaf, HUJI



Food and Nutrition, Processes, Dairy

Current Development Stage

Proof of concept established; Looking for industrial partner for trials



  • Uses novel freeze-thawing processing technique to attain specific texture
  • Answers continuing food industry need to provide desirable texture for food products manufactured from edible fluids
  • Texturization method for dairy industry for yogurts, puddings, non-acid milk products, milk beverages and other fluids

 Our Innovation

  • Simple procedure using milk and water-soluble polymers is passed through a controlled freeze-thawing cycle to obtain yogurt-like consistency, without the presence of lactic acid bacteria

Key Features

  • Rapid texturization process
  • Can add pro-biotic micro-organisms, fruit pieces, or other liquids to basic product
  • Product can be kept frozen indefinitely; shelf-life begins only after thawing
  • Maintains product stability

Development Milestones

  • Scaling up is mandatory before use in industrial environment


The Opportunity

  • Rapidly expanding food industry demands innovative products that provide specific textures during processing and preparing
  • Potential to create novel textures as possible replacement for fat content in yogurts, puddings, and other milk products
  • Potential for novel liquid-based fruit products using the freeze-thawing technique

Contact for more information:

Amichai Baron
VP, Head of Business Development, Agritech & Envir
Contact ME: