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Award details
Supercritical fluids for production of novel food ingredients
Reference
0014941
Principal Investigator / Supervisor
Professor Andrew Taylor
Co-Investigators /
Co-Supervisors
Institution
University of Nottingham
Department
Sch of Biosciences
Funding type
Research
Value (£)
105,172
Status
Completed
Type
Research Grant
Start date
01/07/2001
End date
03/12/2003
Duration
29 months
Abstract
Fundamental chemical research has identified many potential uses for supercritical fluids (SCF: mainly CO2). The purpose of this proposal is to establish the technical feasibility of using SCF in the preparation of novel food ingredients where SCF confers significant benefits. Plasticisation of biopolymers by SCF (either by extrusion or by pressurisation) to allow easy infusion of heat-sensitive materials like food flavours and/or vitamins would be one area for study, followed by analyses to determine amounts infused, storage stability and release characteristics. The use of SCF in thermal and enzymic generation of flavours would also be studied to determine the reaction kinetics and products in SCF, as well as the ease of extraction of the final products when SCF returns to the gaseous state.
Summary
unavailable
Committee
Closed Committee - Agri-food (AF)
Research Topics
X – not assigned to a current Research Topic
Research Priority
X – Research Priority information not available
Research Initiative
ROPA 2000 (ROPA2000) [2000]
Funding Scheme
X – not Funded via a specific Funding Scheme
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