Brief description of the organization
Canada's first high-protein frozen Cantonese dim sum brand. Each piece delivers 10g protein, 5g fibre, and 50% DV B12. No MSG, no preservatives. CBC Vancouver featured. Producing at Holy Cow Commissary, Vancouver BC.
Problem area
Our high-protein frozen dim sum uses blended soy protein isolate (SPI) paste as the primary protein matrix, delivering 10g protein per piece. The filling loses moisture through freeze-thaw cycling, resulting in a dense, dry texture on reheating. We want to test freeze-thaw stable hydrocolloid systems to reduce free water loss and improve juiciness.
Main objectives
- Test three hydrocolloid interventions: Methylcellulose (3-5g per 2000g batch), Citri-Fi 600M40 modified citrus fibre (15-20g per batch), Modified inulin warm-dissolution protocol (60°C pre-dissolution)
- Measure water activity before and after 3 freeze-thaw cycles at -18°C
- Measure water holding capacity (centrifugal method)
- Full Texture Profile Analysis (TPA)
- Trained sensory panel (8-10 panelists): juiciness and tenderness vs control
Constraints: ≥10g protein/piece, ≥5g fibre/piece, no starch/MSG/preservatives.
Deliverable: Optimized hydrocolloid protocol with water activity, WHC, TPA, and sensory data.
Scope of work
- Literature review of hydrocolloid systems for freeze-thaw stability in high-protein food matrices
- Formulation of control and three intervention batches at Nourvo's production facility
- Freeze-thaw cycling protocol (3 cycles at -18°C)
- Water activity measurement before and after cycling
- Water holding capacity measurement (centrifugal method)
- Full Texture Profile Analysis (TPA) on all samples
- Trained sensory panel evaluation (8-10 panelists) for juiciness and tenderness
- Statistical analysis and optimization of hydrocolloid protocol
- Final report with water activity, WHC, TPA, and sensory data
Deliverables
- Report
- New protocols/processes
Team meeting frequency
Bi-weekly
Skills and training required
- Food chemistry
- Hydrocolloid science
- Water activity measurement
- Texture analysis (TPA)
- Sensory evaluation
- Statistical analysis
Resources required
- Water activity meter
- Texture analyzer (TPA)
- Centrifuge for WHC measurement
- Commercial freezer (-18°C)
- Food-grade lab space
- Sensory evaluation booths
- Statistical software (e.g., SPSS or R)
- All raw materials (SPI paste, hydrocolloids, dim sum ingredients) will be provided by Nourvo.
NDA or a commercialization agreement for this project?
Yes