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

许多目前的“馅料糖果”产品(通过包装和广告)向消费者传达了某种感官/质地的承诺；这就是说，它们提供了一种与新鲜制作的食品(水果、乳制品、甜点等)非常相似的饮食体验。然而，成分和/或质地方面的挑战往往会阻碍这些产品实现其“承诺”，这可能会导致消费者的失望和拒绝。乳化技术可以创造出具有独特质地特征的新型糖果馅料。然而，由于它们的复杂性，传统的乳胶型糖果馅料(如甘纳什、焦糖)在保质期内面临着巨大的稳定性挑战，通常通过简单地增加其粘度来解决。人们对特殊控制粘弹性行为的糖果馅料很感兴趣，这种馅料允许这些产品在与消费(口腔加工)相关的条件下流动，但也使它们具有光滑的质地并提供最佳的风味传递。

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.