Reduced-Salt Emulsion Technologies (Re-SET)

减盐乳液技术 (Re-SET)

• 批准号: EP/J501670/1
• 负责人: Ian Norton
• 金额: $ 32万
• 依托单位: University of Birmingham
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2012
• 资助国家: 英国
• 起止时间: 2012 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=EP%2FJ501670%2F1
• 关键词: Reduced; Salt; Emulsion; Technologies; Re

Increased salt intake has been linked to cardiovascular diseases (CVD) and stroke [1], with both illnesses placing ahuge burden on health services and lowering life quality. The British Heart Foundation estimated that UK health care costsfor both CVD and stokes to be >£17bn (2006). Low salt foods and snacks can help ease this strain, however consumersstill expect a pleasurable eating experience. This requires formulation of food products of "invisibly" reduced salt, similar intaste and "convenience" to their full-salt counterparts. Reducing the size of salt crystals (<25 microns) added to food hasbeen attempted but unfortunately provides an unwanted saltiness "burst". Reduced-salt healthy foods and snacks based onshell technologies could overcome this as these shell-stabilised emulsion constructs can be used to modulate salt releaseand thus salt perception/"saltiness" [2].Nonetheless uses of such structuring technologies in dry (semi-dry) foods are absent due to serious processing andstability issues; (a) Processing issues: due to the fragile nature of shell interfaces, such structures are difficult to process.Further innovation is required to be able to apply these delicate structures onto the food surface. (b) Stability issues:emulsions containing salt are subject to large osmotic pressure and chemical potential differences which tend to destabilisethese structures. Adding these salt-containing emulsions into/onto dry foods accelerates the destabilisation process.Evidence from research at the University of Birmingham suggests that stable osmotic separation with triglyceride shells ispossible [2] and these shells can be constructed to melt at different temperatures and rates, thus giving potential tomodulate salt perception at much lower salt concentrations. This project will deliver both the formulation design rules andprocessing routes in order to manufacture shell-stabilised water-in-oil emulsions for the development of salt-reducedhealthy snack foods. The proposed project programme is carefully designed to quickly recognise potential shell-stabilisedemulsion "technologies" for use in prototype manufacture, to scale-up the processes to produce these and finally tosensorially evaluate the manufactured prototypes and establish whether they can deliver acceptable salt-reduced snackfood products.The project team provides a unique and synergistic offering which will catalyse different thinking, approaches and pavethe way for innovation, through understanding of surface chemistries, advances in process and formulation engineering,measurement and characterisation. The proposed research program involves the University of Birmingham (UoB) andPepsiCo. The technology developed and understanding gained from this collaboration will enable many new applicationsand foods to reach the market, with IPR from this project also expected to be commercially innovative.[1] Strazzullo et al. BMJ 2009; 339:b4567;[2] Frasch-Melnik et al., 2010. J Food Eng. 98: 437.

盐摄入量增加与心血管疾病(CVD)和中风[1]有关，这两种疾病都给卫生服务带来了巨大负担，并降低了生活质量。英国心脏基金会估计，英国心血管疾病和斯托克斯的医疗费用为170亿英镑(2006年)。低盐食物和零食可以帮助缓解这种压力，但消费者仍然希望有一种愉快的饮食体验。这就要求制定出与全盐食品类似的“看不见的”低盐、类似的无味和“方便”的食品。减少添加到食物中的盐晶体(25微米)的大小已经被尝试过，但不幸的是提供了不想要的盐分“爆裂”。基于外壳技术的低盐健康食品和零食可以克服这一点，因为这些外壳稳定的乳液结构可以用来调节盐分的释放，从而调节盐分的感知/“咸味”[2]。由于严重的加工和稳定性问题，这种结构化技术在干(半干)食品中的应用并不普遍；(A)加工问题：由于外壳界面的脆弱性质，这种结构很难加工。需要进一步的创新，才能将这些微妙的结构应用到食品表面。(B)稳定性问题：含盐的乳剂会受到很大的渗透压和化学势差的影响，这往往会破坏这些结构的稳定性。伯明翰大学的研究证据表明，用甘油三酯外壳进行稳定的渗透分离是可能的，这些外壳可以在不同的温度和速度下融化，从而在低得多的盐浓度下潜在地调节盐分感知。该项目将提供配方设计规则和工艺路线，以生产贝壳稳定的油包水乳液，用于开发低盐健康休闲食品。拟议的项目计划是精心设计的，旨在迅速识别用于原型制造的潜在的壳层稳定的乳液“技术”，扩大生产这些技术的过程，最后对生产的原型进行严格的评估，并确定它们是否能够提供可接受的低盐休闲食品产品。项目团队提供了一个独特的协同方案，通过了解表面化学、工艺和配方工程、测量和表征方面的进展，将催化不同的思维、方法和为创新铺平道路。拟议的研究项目涉及伯明翰大学(UOB)和百事可乐公司。从这次合作中开发的技术和获得的理解将使许多新的应用和食品进入市场，该项目的知识产权也有望在商业上创新。《英国医学杂志》2009；339：B4567；[2]Frasch-Melnik等人，2010年。J食品公司。98：437。

项目成果

Production of water-in-oil nanoemulsions using high pressure homogenisation: A study on droplet break-up

• DOI: 10.1016/j.jfoodeng.2014.01.024
• 发表时间: 2014-06
• 期刊: Journal of Food Engineering
• 影响因子: 5.5
• 作者: Laura Lee;Robin D Hancocks;I. Noble;I. Norton

Development of tribology equipment to study dynamic processes

• DOI: 10.1016/j.jfoodeng.2012.08.030
• 发表时间: 2013-02-01
• 期刊: JOURNAL OF FOOD ENGINEERING
• 影响因子: 5.5
• 作者: Mills, Tom;Norton, Ian T.;Bakalis, Serafim
• 通讯作者: Bakalis, Serafim

Effect of process conditions, and component concentrations on the viscosity of ?-carrageenan and pregelatinised cross-linked waxy maize starch mixed fluid gels

工艺条件和组分浓度对 β-卡拉胶和预胶化交联蜡质玉米淀粉混合流体凝胶粘度的影响

• DOI: 10.1016/j.foodhyd.2014.03.003
• 发表时间: 2014
• 期刊: Food Hydrocolloids
• 影响因子: 10.7
• 作者: Gladkowska-Balewicz I