Pilot Scale Production of air filled emulsions

到目前为止，减少乳剂中的脂肪，如糖霜，涂抹酱或酱汁，同时保持类似的风味是困难的。我们的方法能够使用与生产全脂乳剂相同的成分，但脂肪含量较低。该项目旨在通过使用功率超声技术生产充气乳剂来减少模型乳剂中的脂肪量。目前的实验室规模生产是成功的，该项目将研究扩大到中试规模的可行性。这种规模化的工艺将作为一个技术平台，应用于其他乳液用途（酱汁，涂抹酱甚至化妆品）。该项目的最后一步是将其用于食品。这项技术也可以应用于新的领域，如：-它可以用来生产低脂肪蛋黄酱，没有糊状的奶油或其他类型的酱汁或蘸料。- 功能性成分如鱼油也可以包含在气泡内。- 为低盐食品增味。

So far, reduction of fat in emulsions such as icings, spreads or sauces while keeping a similar mouthfeel was difficult. Our approach enables to use the same ingredients as for manufacture of a full fat emulsions but with lower fat content. This project is looking to reduce the amount of fat in a model emulsion by using power ultrasound technology to produce air-filled emulsions. Current laboratory scale production is successful and this project will look at the feasibility of scaling it up to pilot scale. This scaled up process will serve as a technological platform to be applied to other emulsions uses (sauces, spreads or even cosmetics). The last step of the project is to use it on a food product. This technology can also be applied to new areas such as:-It could be used to produce low fat mayonnaise which does not have the pasty mouthfeel or other types of sauces or dips. -Functional ingredients such as fish oils could also be included inside the air bubbles. -Flavour enhancement for lower salt foods.