Investigation of particle and surfactant systems to overcome compositional ripening in reduced-calorie snack-food water-in-oil systems.

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The ability to reduce the calories in food without impacting sensory properties has long been a challenge for the food industry. One notable approach is to replace high-calorie components with droplets of water and controlling the activity by dissolving salt or sugar, but these are not desirable strategies. The challenge is to find a completely different way to control the migration. Thus, the aim of the project is to establish whether the mechanical properties of droplet interfaces can be used to prevent the migration of water in water-in-oil/fat snack-food components. The project is in partnership with Mondelez International and research will also be carried out on-site at the Global Science Centre in Reading.