Very low fat mayonnaise structuring
With the growing issue of the western population becoming more overweight and obese there is a desire to offer healthy (low fat and low calorie) foods to consumers. Although currently there are a range of products on the market that are low fat and low calorie they tend to be perceived as poorer quality in terms of texture and mouth-feel and often include ingredients that are viewed as chemical/non natural.
The University of Birmingham has pioneered an approach (microstructural engineering) in which the material properties of soft solids can be designed to deliver desired properties in food products. One aspect of this is that natural hydrocolloids can be manipulated to give fat like properties. We now have a project with a large company to investigate how this approach can be used for oil in water emulsions that are distributed in sandwiches and on fresh salads.
The approach which will be taken includes:
Investigate fluid gel and mixed fluid gel production with clean label ingredients (eg pectin, egg protein, milk protein, starch etc)
Investigate material properties of ambient hydration / solubilised hydrocolloids and mixed hydrocolloids in terms of their suitability for structuring very low fat mayonnaise
Investigate emulsion formation and stabilization using ambient hydration and fluid gels
Investigate the emulsion and hydrocolloid stability consequences of inclusion of insoluble fibre into 6% fat, oil in water emulsions
Investigate processing routes for formation of designed microstructures of 6% oil in water emulsions
Funding available for EU/UK students only. Applicants should have obtained an Honours Degree or equivalent at 2.1 or above in Chemical Engineering, Chemistry, or related disciplines
How good is research at University of Birmingham in Aeronautical, Mechanical, Chemical and Manufacturing Engineering?
FTE Category A staff submitted: 32.50
Research output data provided by the Research Excellence Framework (REF)
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