Understanding and controlling the behaviour of concentrated microgel dispersions

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The overall objective of the project is to understand and control the behaviour of concentrated microgel dispersions that are suitable for use and processing in food products, especially confectionery, and that use "trusted ingredients". Microgels behave like tiny particles of gel. In particular the key objectives of the research are to:-1. Synthesize model polymer-based microgel dispersions. 2. Test the effects of the microgels on the rheology (texture) of water and sugar solutions.3. Create biopolymer-based microgels dispersions for comparison with the synthetic microgels.4. Understand the rheology of both sets of microgels via the particle interactions between them.5. Test the findings in some systems of interest to the industrial food partner, to achieve better control of filling and deposition of such dispersions.The novel physical sciences methodology that will be carried out include:-a. Design of a procedure for up-scaled preparation of synthetic microgelsb. Development of novel preparation methods of biopolymer based microgels via reactive precipitation in high shear and/or low shear field, via microfluidization methods.c. Development of novel characterization protocols via freeze-drying of microgels, re-dispersion and dynamic light scattering and rheology measurements at high volume fractions of the dispersions.d. Development of processing protocols for incorporation and utilization of microgels in large scale production.