Programmed emulsions for reduced levels of salt or sugar in liquid and semi-liquid foods

用于降低液体和半液体食品中盐或糖含量的程序化乳液

• 批准号: BB/M027139/1
• 负责人: Bettina Wolf
• 金额: $ 42.98万
• 依托单位: University of Nottingham
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2015
• 资助国家: 英国
• 起止时间: 2015 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FM027139%2F1
• 关键词: Programmed; emulsions; reduced; levels; salt

This project will deliver rapidly a formulation engineering route to salt or sugar reduction in sauces, dressings, soups and milk shakes. It will also provide non-chemically modified starches as food emulsifiers. The novelty lies in programming one of the formulation ingredients, starch, for dual purpose: product stabilisation and taste experience using ingredients acceptable to consumers.There are a range of novel strategies to reduce salt and sugar content in dry/solid foods, but these are not practical in liquid foods due to the high solubility of salt and sugar in water. Therefore this project specifically targets the salt or sugar levels of liquid and semi-liquid foods where salt or sugar is primarily added for taste rather than preservation, a particular challenge for the food industry. We hypothesise that the formulation levels of these undesirable nutrients can be reduced without taste compromise by encapsulation in a fashion that, while the delivery vehicles remain stable during shelf life, they break down in the mouth, close to the taste receptors to deliver the tastant right where it will be perceived. Currently salt or sugar is delivered to the taste receptors through the bulk of the food and taste intensity correlates to concentration. Delivery of pockets of sufficiently high concentrations of salt or sugar near the taste receptors will enable lowering their overall concentration in the bulk of the food that is swallowed without contributing to taste. The proposed approach is to use water-in-oil-in-water emulsions (wow/s) to encapsulate the salt or sugar, which will be protected by a starch based shell. This starch will be designed to break down when brought into contact with saliva, thus releasing high concentrations of salt or sugar close to taste receptors in the mouth.wow emulsions are oil-in-water (o/w) emulsions where the oil droplets are filled with water droplets. Although wow/s have been talked about for some time, they can be very difficult to stabilise to give a long shelf life and therefore are not found in commercial foods or drinks. What happens is termed emptying out: the internalised water diffuses through the oil into the external water phase slowly converting the wow into a simple o/w. There have been different approaches to reduce emptying out, but perhaps the only practically relevant method for this project is through particle stabilisation of the external o/w interface. This has recently been demonstrated to be possible with OSA starch (a chemically modified starch) that is well known to be a good emulsifier. Native starches with small granules have also been reported to show emulsifying ability although our own attempts have shown limited stability. It can be predicted that native starches will not be widely functional across the broad spectrum of emulsion based foods and drinks. Chemical modification of food ingredients is not desired by consumers, so we will explore physical modification via extrusion processing and milling to program starches as emulsifier & for break down delivery of salt or sugar near the taste receptors during consumption. As salivary amylase will be the tastant release trigger, individuals' or consumer groups' amylase levels will be considered in developing this pathway for salt or sugar reduction.We have proof-of-concept sensory data indicative of the potential success of the proposed technology based on formulating with a commercial OSA starch. Emulsion stability was excellent although encapsulation efficiency was not optimised for product storage. The internal water phase was stabilised with polyglycerol polyricinoleate (PGPR) as in most researches despite the limitations for use of PGPR in processed foods. In this research alternative approaches to stabilise the internal water phase, e.g., by a fat crystal network (which is known to be successful), extremely hydrophobic starches or other food particles not requiring chemical modification will be applied.

该项目将迅速提供一种配方工程路线，以减少酱汁、调味品、汤和奶昔中的盐或糖。它还将提供非化学改性淀粉作为食品乳化剂。新颖之处在于将配方成分之一淀粉编程为双重目的：使用消费者可接受的成分来稳定产品和体验味道。有一系列新颖的策略来减少干/固体食品中的盐和糖含量，但由于盐和糖在水中的高溶解度，这些策略在液体食品中不实用。因此，该项目专门针对液体和半液体食品的盐或糖含量，其中盐或糖主要是为了味道而不是保存而添加的，这对食品行业来说是一个特殊的挑战。我们假设，这些不期望的营养素的制剂水平可以通过封装而降低而不会损害味道，其方式是，虽然递送载体在保质期内保持稳定，但它们在口中分解，靠近味觉受体，以将促味剂递送到它将被感知的地方。目前，盐或糖通过大部分食物传递到味觉感受器，并且味觉强度与浓度相关。在味觉感受器附近递送足够高浓度的盐或糖的袋将使得能够降低它们在被吞咽的大部分食物中的总体浓度而不会对味觉有贡献。所提出的方法是使用水包油包水乳液（wow/s）来包封盐或糖，其将由基于淀粉的壳保护。这种淀粉将被设计成在与唾液接触时分解，从而在接近味觉感受器的地方释放高浓度的盐或糖。乳液是水包油（o/w）乳液，其中油滴充满水滴。mouth.wow虽然wow/s已经被讨论了一段时间，但它们很难稳定以提供长的保质期，因此在商业食品或饮料中没有发现。所发生的情况被称为排空：内部的水通过油扩散到外部水相，慢慢地将哇转化为简单的o/w。已经有不同的方法来减少排空，但也许该项目唯一实际相关的方法是通过外部o/w界面的颗粒稳定。最近已经证明，这是可能的与OSA淀粉（化学改性淀粉）是众所周知的是一个很好的乳化剂。具有小颗粒的天然淀粉也被报道显示出乳化能力，尽管我们自己的尝试显示出有限的稳定性。可以预测，天然淀粉不会在基于乳液的食品和饮料的广泛范围内广泛发挥作用。消费者不希望对食品成分进行化学改性，因此我们将探索通过挤出加工和研磨进行物理改性，以将淀粉作为乳化剂进行编程，并在消费过程中将盐或糖分解到味觉受体附近。由于唾液淀粉酶将是促味剂释放的触发器，因此在开发这种降低盐或糖的途径时将考虑个人或消费者群体的淀粉酶水平。乳液稳定性优异，但包封效率对于产品储存而言未优化。尽管在加工食品中使用聚甘油聚蓖麻油酸酯（PGPR）的限制，在大多数研究中的内部水相稳定。在这项研究中，稳定内部水相的替代方法，例如，通过脂肪晶体网络（已知其是成功的），将应用不需要化学改性的极疏水淀粉或其它食物颗粒。

项目成果

Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch.

• DOI: 10.1016/j.foodhyd.2018.03.002
• 发表时间: 2018-08
• 期刊: Food hydrocolloids
• 影响因子: 10.7
• 作者: Kasprzak MM;Macnaughtan W;Harding S;Wilde P;Wolf B
• 通讯作者: Wolf B

In-vitro oral digestion of microfluidically produced monodispersed W/O/W food emulsions loaded with concentrated sucrose solution designed to enhance sweetness perception

• DOI: 10.1016/j.jfoodeng.2019.109701
• 发表时间: 2020-02-01
• 期刊: JOURNAL OF FOOD ENGINEERING
• 影响因子: 5.5
• 作者: Al Nuumani, Ruqaiya;Vladisavljevic, Goran T.;Wolf, Bettina
• 通讯作者: Wolf, Bettina