Award details

Structured Emulsions and Interfaces

Reference	BBS/E/F/00044418
Principal Investigator / Supervisor	Professor Peter Wilde
Co-Investigators / Co-Supervisors
Institution	Quadram Institute Bioscience
Department	Quadram Institute Bioscience Department
Funding type	Research
Value (£)	2,561,361
Status	Current
Type	Institute Project
Start date	01/04/2010
End date	31/03/2018
Duration	95 months

Abstract

The rising incidence of obesity demands that rational strategies be developed to reduce dietary fat and energy intake. We will facilitate the development of such strategies by investigating in vitro some key interfacial and colloidal mechanisms underlying the physicochemical behaviour of emulsified fats which may influence the perception of fats in emulsions and the digestion of fats in the GI tract. This will include the interactions with saliva in the mouth, interfacial mechanisms which control emulsion rheology (texture) and the interfacial processes which control lipid digestion. The new knowledge we will gain will enable new strategies to be developed to control dietary fat intake, for example by manipulation of interfacial behaviour to affect lipolysis which may then impact on satiety. We will achieve this by addressing the following objectives: 1. Describe the interfacial and molecular interaction processes responsible for the formation of the salivary mucous film, and identify structural changes resulting from interaction with food components. 2. Identify key colloidal and interfacial mechanisms in vitro that underpin the complex rheological properties of emulsions. 3. Define the key interfacial mechanisms that control the digestion of emulsions and subsequent transport of lipids and lipid soluble nutrients.

Summary

unavailable

Committee	Not funded via Committee
Research Topics	Diet and Health
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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