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Title: The characterisation and producton of protein coated air-cells and their use supplementing whipped creams and emulsions
Author: Green, Alistair John
ISNI:       0000 0004 6347 1205
Awarding Body: University of Birmingham
Current Institution: University of Birmingham
Date of Award: 2017
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Food, while it is essential for survival, is a dynamic and complex marketplace. The drive to be innovative and popular, combined with ever changing public perception and scientific knowledge, makes the food industry fascinating. One of the recent trends, including sugar and salt, has been the reduction of fat in our diets. However, consumers like to treat themselves and fatty foods give a pleasurable eating experience. These two things are often at odds. This work focusses on the development and use of a novel fat replacement technology known as air filled emulsions (AFEs) as a substitute for the function, both structurally and organoleptically, of the fats present within emulsion products. AFEs are micron sized pockets of air coated in a protective protein coat. This work demonstrates that they can be produced reliably at kilogram scales with great potential for further scale-up. This work successfully supplemented emulsions with AFEs and demonstrated the possibility of reducing the fat concentration by over 45%. AFE substitution also had the advantage of significantly improved resistance to separation.
Supervisor: Not available Sponsor: Rich Products ; Engineering and Physical Sciences Research Council
Qualification Name: Thesis (D.Eng.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available
Keywords: TP Chemical technology