Novel approaches to reduce salt and fat content of baked cheese products

降低烘焙奶酪产品盐和脂肪含量的新方法

• 批准号: 102700
• 金额: $ 73.32万
• 依托单位: GREENCORE PREPARED MEALS LIMITED
• 依托单位国家: 英国
• 项目类别: Collaborative R&D
• 财政年份: 2016
• 资助国家: 英国
• 起止时间: 2016 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=102700
• 关键词: Novel; approaches; reduce; salt; fat

The UK consumes 318k tes of cheese in processed foods and 732k tes of cheese annually. The healthconsequences of this are substantial, as 100g cheddar contains 50% of an adult's recommended daily intake oftotal fat, 104% of saturated fats, and 25% of sodium. High fat and salt intake have been proven to increasehealth risks in terms of heart disease, stroke and other cardiovascular diseases. This project is a collaborationbetween Greencore, Arla UK, Sheffield Hallam University & ICL to develop a novel micro-formulationtechnology that will enable the UK food industry to manufacture a healthy cheese product, which performs aswell in melting and baking processes as current high fat & salt alternatives. The technology will reduce salt andfat content, by 10% & 20% respectively, in retail cheese, cheese ingredients, and ready meals and has thepotential to remove a total of 760 tes of salt & 15.2k tes of fat from the UK food chain pa.

英国每年在加工食品中消耗31.8万吨奶酪和73.2万吨奶酪。这对健康的影响是巨大的，因为100克切达奶酪含有成人每日推荐摄入量的50%的总脂肪，104%的饱和脂肪和25%的钠。高脂肪和高盐摄入已被证明会增加心脏病、中风和其他心血管疾病的健康风险。该项目是Greencore、Arla UK、谢菲尔德哈勒姆大学和ICL之间的合作，旨在开发一种新的微配方技术，使英国食品工业能够生产健康的奶酪产品，其在融化和烘焙过程中的表现与目前的高脂肪和高盐替代品一样好。该技术将减少盐和脂肪含量，分别为10%和20%，零售奶酪，奶酪配料和即食餐，并有可能从英国食品链中去除760吨盐和15.2吨脂肪。