Foaming and fat replacer ingredients

与肥胖相关的疾病对英国、欧盟和世界各地的政府和卫生服务部门提出了巨大的财政和社会挑战。根据英国下议院健康特别委员会的计算，2002年临床肥胖每年给英国经济造成33 - 37亿英镑的损失。欧盟委员会在2006年进行了一项类似的计算，估计每年有590亿欧元到2360亿欧元，占成员国医疗保健预算总额的7-28%，用于治疗与肥胖有关的疾病。据估计，到2050年，肥胖将影响英国60%的人口。如果这个问题得不到解决，将导致英国医疗资源出现前所未有的、可能是不可持续的流失。解决这个巨大的问题需要多方面的方法，其中最重要的是试图改变大部分人口的饮食习惯。食品制造商在这方面积极主动，开发了一系列低脂肪或低脂肪食品，以取代不太健康的替代品。然而，目前低脂食品的消费者接受度较低，行业利润也不高。市场研究表明，消费者不会选择味道或口感不如不健康产品的健康食品和饮料。在这项研究中，我们的目标是开发以蛋白质为基础的成分和使能技术，用于降低能量密度的食品配方，同时提供与原始版本相当或改进的稳定性和口感。我们将使用一种多尺度的方法，旨在了解新型脂肪替代品和乳化剂所起的微观作用，它们将如何影响胶体水平的结构，以及这如何决定整个食物的质地。这将使我们能够将我们的具体方法扩展为可应用于更广泛食品的总体战略

Obesity related illness presents a huge financial and social challenge to Governments and health services in the UK, EUand around the world. The UK House of Commons Health Select Committee calculated that in 2002 clinical obesity costthe English economy somewhere between £3.3-3.7 billion per annum. A similar calculation in 2006 by the EU commissionestimated that between 59 billion Euros and 236 billion Euros per annum or 7-28% of the total healthcare budget of themember states was spent on the consequences of obesity related illness. It is estimated that by 2050 obesity will affect60% of the UK population. If this problem is not addressed it will result in an unprecedented and possibly unsustainabledrain on healthcare resources in the UK. Tackling this huge problem will require a multi faceted approach, not least ofwhich will be attempts to modify the eating behaviour of large parts of the population. Food manufacturers have beenproactive in this respect by developing a range of low or reduced fat foods to replace less healthy alternatives. However,reduced fat foods at present have low uptake by consumers and make little profit for industry. Market studies show thatconsumers will not choose healthier food and drink products that have inferior taste or mouth feel to the less healthyequivalent. In this study we aim to develop protein-based ingredients and enabling technologies for the formulation of foodswith reduced energy density while providing stability and mouth feel that are equivalent or improved compared to theoriginal versions. We will use a multi-scale approach that aims both to understand the microscopic role played by novel fatreplacers and emulsifiers, how these will impact on structure at the colloidal level, and how this determines texture in thewhole food. This will allow us to broaden our specific approach into a general strategy that can be applied to a wider rangeof food products