Pilot Scale Production of air filled emulsions

充气乳液的中试规模生产

• 批准号: 131476
• 金额: $ 8.98万
• 依托单位: RICH PRODUCTS LTD
• 依托单位国家: 英国
• 项目类别: Feasibility Studies
• 财政年份: 2014
• 资助国家: 英国
• 起止时间: 2014 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=131476
• 关键词: Pilot; Scale; Production; air; filled

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.

到目前为止，减少糖霜、涂抹酱或酱汁等乳液中的脂肪，同时保持类似的口感是很困难的。我们的方法能够使用与制造全脂乳液相同的成分，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液来减少模型乳液中的脂肪量。目前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。这种扩大规模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。该技术还可以应用于新领域，例如： - 它可以用于生产没有糊状口感的低脂蛋黄酱或其他类型的酱汁或蘸酱。 -气泡内还可以含有鱼油等功能性成分。 - 低盐食品的风味增强。