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Crystallisation studies of food encapsulation matrices
Reference
BBS/E/F/02150909
Principal Investigator / Supervisor
Dr Roger Parker
Co-Investigators /
Co-Supervisors
Institution
Quadram Institute Bioscience
Department
Quadram Institute Bioscience Department
Funding type
Research
Value (£)
5,653
Status
Completed
Type
Institute Project
Start date
01/04/1997
End date
30/06/1997
Duration
3 months
Abstract
Amorphous carbohydrates at low water contents form solid glasses which are used commercially for food ingredient encapsulation. Sucrose crystallisation results in caking, grittiness and release of encapsulated components. This project involves studying the crystallisation process using calorimetric and spectroscopic techniques and seeking ways in which the crystallisation process can be inhibited.
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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