R&D Capabilities
Empowering the dairy industry through technology, leading quality upgrades with innovative R&D, and utilizing cutting-edge technology to create more nutritious and healthy milk products.
Ice Blanc · Jiangnan University
Tea Beverage and Coffee Health Nutrition Research Center
- Project 211
- Double First-Class
Faculty Holding Doctoral Degrees Exceed
National Level Research Bases
Provincial/Ministerial Level Research Bases
Project Research Specialties
Key Technology Development and Application of Oils and Fats for Tea Beverages and Coffee
Base Dairy Fat Upgrade
Precise Blending of Domestic Oils and Fats
Development of Mixed-Fat Ambient Cream
Ambient Storage & Transportation Revolution
Development of Plant Proteins and Oils Specific for Dairy Bases
Directed Modification of Plant Protein and Microemulsion System for Plant Oils
Development of Fully Plant-Based Dairy Bases
Dual Breakthroughs in Stability and Flavor
Development of Fats Specific for Milk Tea
Optimized Taste
Research on Reducing Saturation for Healthier Profiles
Saturation Reduction Technology Breakthrough
R&D of Sweeteners Specific for Beverages
Compound Sweetener Formulations
Customized Healthy Beverages for Specific Groups
(Infant, Child, Middle-aged & Elderly) Precision Nutrition Solutions
Ice Blanc · China Agricultural University
Joint Nutrition and Health Laboratory
- Project 211
- Project 985
- Double First-Class
Faculty Holding Doctoral Degrees Exceed
4 National Level Laboratories
Ministerial Level Laboratories
Project Research Specialties
Key Technology Development and Applications for Infant Liquid Milk
Infant Liquid Milk
Developing Human Milk-like Lipid Simulation Technology and Low-Allergenic Milk Protein Modification Processes
Children's Growth Milk
Developing Nutritional Components such as DHA, Vitamin D, and Minerals
Non-Hydrogenated Base Dairy Quality Enhancement
Selecting Highly Adaptable Milk Sources, Optimizing the Flavor Stability of Dairy Bases
Emulsification Technology Development
Tackling the Enhancement of Dairy Emulsification Stability
Functional Dairy Product Development for the Elderly
Addressing Nutritional Loss Issues in the Elderly Population in a Targeted Manner
Sweetener R&D and Applications
Optimizing the Flavor Compatibility of Natural Sweeteners with Dairy Fats
Product Flavor Optimization
Texture Upgrade for High-Protein Dairy Products and Plant-Based Milks/Beverages
Functional Lipid Applications
Reducing Cholesterol and Saturated Fatty Acid Content in Dairy Products
