Engineering improved fat encapsulation for food powders

工程改进了食品粉末的脂肪封装

• 批准号: LP210200831
• 负责人: Prof Cordelia Selomulya
• 金额: $ 12.95万
• 依托单位: The University of New South Wales
• 依托单位国家: 澳大利亚
• 项目类别: Linkage Projects
• 财政年份: 2022
• 资助国家: 澳大利亚
• 起止时间: 2022-09-13 至 2025-09-12
• 项目状态: 未结题
• 来源: https://dataportal.arc.gov.au/RGS/Web/Grants/LP210200831
• 关键词: Engineering; improved; fat; encapsulation; food

Encapsulation of fats and oils into powders has wide applications in the food industry, with products including creamers, soups, infant formula, and nutraceutical powders. Spray drying of liquid emulsions into powders is an integral part to manufacture high value products by extending their shelf life, nutritional content, and functionality. This project will generate new protocols for the production of high-fat powders, with direct commercial benefits in improved production efficiency and new product development from recovered ingredients. The knowledge will benefit the manufacturing of food powders in Australia, currently valued around $600M AUD pa, and will potentially expand the variety of product offering for the export market.

将脂肪和油封装成粉末在食品工业中具有广泛的应用，产品包括奶精、汤、婴儿配方和营养粉末。将液体乳液喷雾干燥成粉末是通过延长其保质期、营养含量和功能性来制造高价值产品的组成部分。该项目将为高脂肪粉末的生产提供新的协议，在提高生产效率和利用回收原料开发新产品方面具有直接的商业效益。这些知识将有利于澳大利亚食品粉末的制造，目前价值约为每年6亿澳元，并将有可能扩大出口市场的产品种类。