Understanding and controlling the behaviour of concentrated microgel dispersions

该项目的总体目标是了解和控制浓缩微凝胶分散体的行为，这些分散体适合在食品中使用和加工，特别是糖果，并且使用“可靠的成分”。微凝胶的行为就像微小的凝胶颗粒。特别是研究的主要目标是：-1。合成模型聚合物基微凝胶分散体。2. 测试微凝胶对水和糖溶液流变学（质地）的影响。创建基于生物聚合物的微凝胶分散体，与合成微凝胶进行比较。通过它们之间的粒子相互作用来理解这两组微凝胶的流变性。在工业食品合作伙伴感兴趣的一些系统中测试结果，以更好地控制这种分散体的填充和沉积。将实施的新的物理科学方法论包括：合成微凝胶规模化制备工艺的设计。基于微流化方法的高剪切和/或低剪切场反应沉淀制备生物聚合物微凝胶的新方法的发展。通过微凝胶的冷冻干燥、再分散、动态光散射和高体积分数的流变性测量，开发新的表征方案。在大规模生产中掺入和利用微凝胶的工艺规程的发展。

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.