R&D PLATFORM
Technology
We investigate how proteins, carbohydrates, interfaces and processing conditions interact — then turn that understanding into usable food systems.
PROTEIN AERATION
Designing protein systems that can create and hold structure.
PRATHIN’s aeration work explores plant-protein functionality, hydrolysis, interfacial behaviour and the role of supporting carbohydrates. The objective is not simply to make foam, but to understand what protects the cellular structure through mixing, heating and finishing processes.
PROTEIN–CARBOHYDRATE STRUCTURING
Supporting proteins with the right carbohydrate architecture.
Proteins rarely work alone. PRATHIN studies interactions among protein hydrolysates, OSA starch, PHGG and other food-grade structuring materials to understand when they cooperate, compete or reinforce an interface.
LOW-VISCOSITY FIBRE SYSTEMS
Fibre functionality without unnecessary texture.
Our PHGG work focuses on dispersion, molecular distribution, viscosity, sensory behaviour and formulation compatibility. This supports applications where fibre enrichment must coexist with a clean, light product profile.
APPLICATION ENGINEERING
Ingredient performance is only real when the finished product works.
We use formulation trials to connect ingredient properties with mixing, hydration, shear, heat, drying, aeration, mouthfeel and stability. This application-first approach helps identify the conditions under which an ingredient creates value — and the conditions under which it does not.
PLATFORMS
Named systems developed from this work.
PHGG
Partially hydrolysed guar gum. Low-viscosity soluble prebiotic fibre, manufactured in India from Indian guar.
NoandaFoam™
Plant protein hydrolysate systems for eggless and dairy-free bakery, standardised for reproducible performance across production sites.
VegeeFoam™
Plant-based foaming and aerating systems for industrial bakery and confectionery. Developed at the request of a global flavour and ingredient multinational.
Prathinules™
High-protein plant nutrition platform for beverages, functional powders and clinical nutrition applications.
Alongside these, Prathin Foods manufactures mineral glycinates including ferrous glycinate, mineral aspartates, lysinate, histidine, ascorbates and iron polysaccharide complexes — the bioavailable chemistries used in pharmaceutical and clinical nutrition formulation.