Understanding and Controlling Foam Structuring in Food Systems
With the growing issue of poor diets and health in the western population, there is a desire to create healthier, nutritious and functional food products. To do this without affecting quality, or introducing undesirable ingredients it is necessary to better understand the microstructure of current foods to design better alternatives.
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. We now have interest in a project with a large company to investigate how this approach can be used for fat containing foam products.
Understanding and influencing air cell formation and interfacial molecular design to provide a range of foam textures (moduli and yield values).
Structuring of viscoelastic foams with air cells having length scales from 1-100 microns down to sub-micron levels.
Identify and model parameters that may impact and control stability.
Aqueous phase structuring - identify how changes in phase volumes rather than phase concentration of various aqueous phase systems can be used to emulate effects like fat melting.
Use of food grade Pickering particles that can adsorb onto the interface between the two phases, causing the emulsion to be more stable or function like pure fat.
Explore foam creation technologies such as membrane foaming, cavitation and static mixers.
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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