Output details
12 - Aeronautical, Mechanical, Chemical and Manufacturing Engineering
University of Birmingham : B - Chemical Engineering
Article title
Hydrophobins stabilised air-filled emulsions for the food industry
Type
D - Journal article
Title of journal
Food Hydrocolloids
Article number
-
Volume number
23
Issue number
7
First page of article
1877
ISSN of journal
0268-005X
Year of publication
2009
URL
-
Number of additional authors
2
Additional information
This paper opens a brand new area of use of air-filled emulsions for use in low fat foods. The work describes creation of novel air –filled structures which could accurately mimic lipid droplets but without any oil being present. Novel proteins covered air-cells had a size, interfacial rheology and flow characteristics that accurately matched the lipid droplets, thus a 50% reduction in lipid for traditionally high fat foods was possible. Work funded by BBSRC (BB/G005478/1) and has most recently to EU patent (EP2365758) and collaboration with a significant US based multinational food company.
Interdisciplinary
-
Cross-referral requested
-
Research group
A - Food, Health and Nutrition
Proposed double-weighted
No
Double-weighted statement
-
Reserve for a double-weighted output
No
Non-English
No
English abstract
-
