Output details
12 - Aeronautical, Mechanical, Chemical and Manufacturing Engineering
University of Birmingham : B - Chemical Engineering
A conceptual model for fluid gel lubrication
First report on potential of fluid gels for novel fat replacement/reduction approaches in foods - fluid gels can be used to control both the bulk and thin-film rheological behaviour of reduced-fat ‘soft foods’ (texture and mouthfeel). Funding by Unilever (£153,358) enabled translation of the work into other research/product categories such as cosmetics. Work led to BBSRC DRINC grant (£330,637) on the gelation of fluid gels under ‘stomach-like’ conditions to impact on satiety (BB/G005478/1). An additional short project funded by Wellcome Trust ISSF Grant (£30,000), on potential of fluid gel particles to act as cell-carrying matrices led to patent filing (P340605GB).