Award details

Phase relationships in multi-component foods

Reference	BBS/E/F/00041231
Principal Investigator / Supervisor	Dr Stephen Ring
Co-Investigators / Co-Supervisors
Institution	Quadram Institute Bioscience
Department	Quadram Institute Bioscience Department
Funding type	Research
Value (£)	1,241,109
Status	Completed
Type	Institute Project
Start date	01/04/2000
End date	31/03/2005
Duration	60 months

Abstract

The design of complex foods is enabled by prediction relating component interactions to functionality. In this way food structure may be engineered through changes in formulation, molecular structure and process history. As virtually all foods are metastable this involves consideration of the effect of these interactions on both equilibrium and dynamic behaviour and their associated effect on kinetic phenomena. A generalised phase description of food proteins is non-existent. The phase diagrams of food proteins will be determined for the first time, covering dilute solutions to the low water contents commonly found in foods and including kinetically-determined states, such as aggregates and gels. Through determination of the temperature and composition dependence of osmotic pressure the conditions favouring the production of the gel phase will be modelled

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	X - not in an Initiative
Funding Scheme	X – not Funded via a specific Funding Scheme

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