EngD: Development of shelf-stable emulsion-based confectionery fillings

工程博士：开发耐储存的乳液糖果馅料

• 批准号: 2715905
• 金额: --
• 依托单位: University of Birmingham
• 依托单位国家: 英国
• 项目类别: Studentship
• 财政年份: 2022
• 资助国家: 英国
• 起止时间: 2022 至 无数据
• 项目状态: 未结题
• 来源: https://gtr.ukri.org/projects?ref=studentship-2715905
• 关键词: EngD; Development; shelf; stable; emulsion

Many of the current "filled confectionery" products communicate (through packaging and advertising) a certain sensorial/textural promise to the consumer; this is that they provide an eating experience that closely resembles that of freshly made foods (fruits, dairy products, desserts etc.). However, compositional and/or textural challenges often hinder these products from delivering on their 'promise', which can lead to disappointment and rejection by the consumer. Emulsion technology can enable the creation of novel types of confectionery fillings with unique textural characteristics. However, due to their complexity, traditional emulsion-based confectionery fillings (e.g. ganache, caramel) are faced with significant stability challenges over their shelf life period, which are commonly addressed by simple increases to their viscosity. There is an interest in confectionery fillings of specifically controlled viscoelastic behaviour that allows these products to flow under conditions relevant to consumption (oral processing), but also enables them to have a smooth texture and provide optimum flavour delivery.

许多目前的“填充糖食”产品（通过包装和广告）向消费者传达某种感官/质地承诺;这是它们提供与新鲜制作的食品（水果、乳制品、甜点等）非常相似的食用体验。然而，组成和/或质地的挑战往往阻碍这些产品实现其“承诺”，这可能导致消费者的失望和拒绝。乳化技术可以使具有独特质地特征的新型糖果馅料的产生成为可能。然而，由于其复杂性，传统的基于乳液的糖食填充物（例如甘纳许、焦糖）在其保质期内面临显著的稳定性挑战，这通常通过简单地增加其粘度来解决。人们对具有特别受控的粘弹性行为的糖食填充物感兴趣，所述粘弹性行为允许这些产品在与消费（口腔加工）相关的条件下流动，而且还使它们能够具有光滑的质地并提供最佳的风味递送。