Design of complex microstructures and processes for advanced salt reduction in foods

总体而言，该研究项目将调查复杂的微结构和制造工艺的设计，以实现食品中的盐分减少。这样做的目的不仅仅是减少盐分，也不是简单地使用替代化学品来取代盐分，而是要仔细地建立盐分输送曲线，使人们能够感知到所需的口感和味道，并大幅减少“隐藏的盐分”。例如，在食用过程中，盐在口腔中以脉冲形式释放，或者在咀嚼过程中增加盐的释放速度等。这些方法不会在感知味道、享受或电子数字方面对消费者造成损害。因此，为了味道好，将使用最低限度的盐，从而产生高质量和美味的食物，而盐的含量要低得多，从而有机会努力实现政府减少盐摄入量的指导方针。因此，在消费过程中从复杂的微结构中控制盐的输送是本研究的主题。伯明翰的这项工作旨在通过提供由诺丁汉大学进行的实验确定的特定释放谱来设计复杂的微结构来调节感知。将设计和建造一个能够模拟口腔内唾液流动条件测量盐受体附近局部盐分沉积、滞留和释放的体外实验系统。为了实现所需的流动轮廓，有必要更好地了解产品微观结构和唾液流动如何影响盐在局部盐受体区域的作用的关键因素。这将使用体外测量系统来研究一系列控制良好的复杂微结构，包括结构水相、结构界面层、O/W、W/O和W/W乳液和分散体。需要研究的关键控制参数将包括相反转、相连续、受控分散(尺寸分布和体积分数)、配方和流变学。为了实现盐的阶段性释放，将对复合微胶囊进行包合研究。要采用的其他技术路线将包括使用双重颗粒和生物聚合物对盐进行分隔。将与联合利华合作开发一个计算模型，预测盐从结构化食品材料到盐受体生物底物的沉积、保留和释放。开发的模型的准确性将通过实验测量进行评估。经过验证的模型将用于优化微观结构，以实现真正的调制盐分输送。在项目的后期阶段，一旦真正的食品系统开始生产，将使用内部设备来评估盐分释放情况

Overall the research project will investigate the design of complex microstructures and processes for their manufacture, to achieve salt reduction in foods. The aim is, not simply to reduce salt, or replace it by use of alternative chemicals but to carefully establish salt delivery profiles that give the required perception of taste and flavour with a dramatic decrease in the 'hidden salt'. For instance have salt released in pulses in the mouth during consumption or increasing the rate of salt release during mastication etc. Such approaches will not compromise to the consumer in terms of perceived flavour, enjoyment or e-numbers. Thereby, a minimum amount of salt for good flavour will be used, leading to high quality and tasty foods with much lower salt giving the opportunity to work towards government guidelines of reducing the salt intake. Hence, the controlled delivery of salt from complex microstructures during consumption is the subject of this research. The work in Birmingham aims to design complex microstructures to modulate perception by delivering specific release profiles determined from experiments performed at the University of Nottingham. An in-vitro experimental system capable of measuring salt deposition, retention and release in the local vicinity of salt receptors mimicking in-mouth saliva flow conditions will be designed and built. In order to achieve the desired flow profile it is necessary to develop greater understanding of the key factors of how product microstructure and saliva flow affects the action of salt in the local region of salt receptors. This will be achieved using the in-vitro measurement system to study a range of well controlled complex microstructures including structured aqueous phases, structured interfacial layers, o/w, w/o and w/w emulsions and dispersions. Key control parameters to be investigated will include phase inversion, phase continuity, controlled dispersion (size distribution and volume fraction), formulation and rheology. To achieve phased release of salt, inclusion of complex microcapsules will be studied. Other technical routes to be pursued will include compartmentalization of salt using duplex particles and biopolymers. A computational model will be developed in collaboration with Unilever that would predict the deposition, retention and release of salt from structured food materials to the bio-substrate of salt receptors. Accuracy of developed models will be evaluated with experimental measurements. The validated models will be used to optimize microstructures in order to achieve truly modulated salt delivery. In the later stages of the project and once the production of real food systems has commenced the in house equipment will be used to evaluate salt release profiles