Foaming and fat replacer ingredients

肥胖相关疾病给英国、欧盟和世界各地的政府和医疗服务机构带来了巨大的财政和社会挑战。英国下议院健康特别委员会计算出，2002年，临床肥胖症每年给英国经济造成的损失在33亿至37亿英镑之间。欧盟委员会2006年的一项类似计算估计，每年有590亿欧元至2360亿欧元，即成员国医疗保健预算总额的7%至28%花在肥胖相关疾病的后果上。据估计，到2050年，肥胖症将影响60%的英国人口。如果这个问题得不到解决，将会给英国的医疗资源带来前所未有的、甚至是不可持续的损失。解决这一巨大问题将需要多方面的方法，尤其是试图改变大部分人口的饮食行为。食品制造商在这方面采取了积极主动的态度，开发了一系列低脂或低脂食品，以取代不太健康的替代品。然而，目前低脂食品被消费者摄取率低，对工业利润微乎其微。市场研究表明，消费者不会选择味道或口感不如健康同等的健康食品和饮料。在这项研究中，我们的目标是开发以蛋白质为基础的配料和使能技术，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。我们将使用多尺度方法，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，以及如何决定整个食品的质地。这将使我们能够将我们的具体做法扩大为可应用于更广泛范围的食品的一般战略。

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