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Polydispersity and shear effects in colloid-polymer mixtures

Reference	BBS/E/F/04230892
Principal Investigator / Supervisor	Dr Margaret Robins
Co-Investigators / Co-Supervisors
Institution	Quadram Institute Bioscience
Department	Quadram Institute Bioscience Department
Funding type	Research
Value (£)	10,554
Status	Completed
Type	Institute Project
Start date	01/04/1997
End date	30/09/1999
Duration	30 months

Abstract

The texture, rheology and stability of food colloids, particularly emulsions, are often modified by the addition of non-adsorbing polymers, e.g. the use of xanthan gum to delay creaming in salad dressing. A sound understanding of the basic physics of colloid-polymer mixtures underpins much of food manufacturing. Edinburgh University (Physics and Astronomy department) has previously made a comprehensive study of a model non-aqueous colloid polymer mixture (AFRC grant FG15/626 and an EPSRC CASE studentship). The new project aims at extending our understanding of phase behaviour and metastability in colloid-polymer mixtures as follows: to study the effects of (colloid) polydispersity; the effects of shear; and to investigate model aqueous dispersions. Results from the study should provide a rational basis for choice of polymeric additives and processing strategies of the resultant colloid- polymer mixtures.

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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