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

长期以来，在不影响感官特性的情况下降低食品中的卡路里的能力一直是食品行业面临的挑战。一种值得注意的方法是用水滴代替高热量成分，并通过溶解盐或糖来控制活性，但这些都不是理想的策略。我们面临的挑战是找到一种完全不同的方式来控制移民。因此，该项目的目的是确定液滴界面的机械性能是否可用于防止油包水/脂肪零食成分中的水迁移。该项目是与亿滋国际公司合作进行的，研究也将在阅读的全球科学中心现场进行。

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.