Award details

Interfacial structure and structured emulsions

Reference	D13192
Principal Investigator / Supervisor	Professor Victor Morris
Co-Investigators / Co-Supervisors	Professor Peter Wilde
Institution	Quadram Institute Bioscience
Department	Food Materials Science Division
Funding type	Research
Value (£)	137,752
Status	Completed
Type	Research Grant
Start date	04/12/2000
End date	03/12/2003
Duration	36 months

Abstract

Many food emulsions based on solidified fat networks are formed by preparing an oil in water emulsion and processing it in order to cause the oil to solidify. Emulsifiers are known to influence the final structure of the product. This project examines the changes which occur in the interfacial layer at the oil-water interface during the transition to a solid fat. Atomic force microscopy (AFM) will be used to visualise and compare the molecular structures of the adsorbed layers formed at liquid oil-water interfaces and solid fat-water interfaces and to examine the effects of stabilisers on the morphology of the surface of the solidified fat. These studies combined with studies of product microstructure and of emulsion stability will examine the influence of stabilisers on the partial coalescence responsible for the formation of a solidified fat network.

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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