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“There is nothing more perfect in this life, from the point of view of balance, than the shape of a sphere – a planet, a sun, a star… a natural fish roe”
The first successful studies on the implementation of the principles of capsule formation were carried out in the 80s of the 20th century. But it took more than 40 years to find a solution in the heat treatment of encapsulated products. This approach significantly influenced the development of food science, forming a new direction – spherification. The author’s team developed and patented technologies and industrial equipment capable of producing up to 500 kg per hour of encapsulated products – salmon and sturgeon roe, tobiko, which in terms of appearance, texture, taste and nutritional value maximally reproduce natural products
“It is not enough to just acquire knowledge – it must be applied”
This became the slogan for further work in the field of spherification and encapsulation. After all, great experience, a scientific approach and endless imagination allowed us to reproduce cherries, plums, currants, wild berries, encapsulate honey, condensed (condensed) milk and syrups. The industrial implementation of these ideas was embodied in the development of technologies for encapsulated juices, sauces, broths, decoctions, milk and dairy products, alcoholic beverages, puree-like masses, vegetable oils and animal fats, etc. A promising result was the possibility to process olives and avocados into structured spherical products with sizes from 2 to 30 mm.
“You only need to believe – and you are already halfway to the goal”
Once a young scientist, and now an ideological leader, a person who inspires the whole team, P.P. Pyvovarov constantly repeated this phrase. Therefore, with self-confidence and the desire to make the world better and more diverse, we move forward and conquer new heights for our consumer!
