Award details

Enhancing the consumer perception of reduced fat foods through interfacial design and rheological behaviour

Reference	BBS/E/F/00042602
Principal Investigator / Supervisor	Professor Peter Wilde
Co-Investigators / Co-Supervisors
Institution	Quadram Institute Bioscience
Department	Quadram Institute Bioscience Department
Funding type	Research
Value (£)	92,700
Status	Completed
Type	Institute Project
Start date	04/01/2011
End date	03/01/2014
Duration	36 months

Abstract

We aim to change the way emulsified fats are perceived by the senses to improve the quality of reduced fat foods. Many foods contain small dispersed droplets of oil, known as emulsions to impart desirable tastes and textures. These foods, include milk, cream, yoghurts, mayonnaise etc, and are estimated to form around 25% of our dietary fat intake. We aim to change the texture in emulsions by controlling the surface of the oil droplets. We have shown previously that emulsions stabilised by proteins have an increased sensory perception of fat content, compared to other types of emulsifier. We think this is because proteins form a stronger, solid layer on the emulsion droplets. We will make model foods that will be imaged in 3 dimensions whilst flowing, under conditions similar to those in the mouth, so that we can understand the physics involved. The results will be correlated with sensory perception and acceptability of these foods in human volunteers. Improving the acceptability of reduced fat foods could help to improve our diet and reduce the onset of obesity. The project involves The Institute of Food Research (IFR) who will develop and design a range of emulsions with defined surface properties. The University of Edinburgh will use state of the art confocal imaging techniques to visualise in 3-D how the emulsion droplets are behaving under flow conditions similar to those found in the mouth. Leatherhead Food Research will determine the sensory and consumer response to these foods. This will give more precise understanding of the mechanisms involved that will make it possible in the future to design reduced fat foods with better consumer preference. This should increase the uptake of healthier, reduced fat foods and thus help to prevent the onset of obesity.

Summary

unavailable

Committee	Not funded via Committee
Research Topics	Diet and Health, Technology and Methods Development
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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