HYDRANT · Instantly structured emulsions - How do they work?
6РП — Действия „Мария Кюри“
- Период
- 2007-01-01 → 2007-12-31
- Финансиране от ЕС
- 146 440 €
- Участници
- 1
- Схема
- IIF
Линиите свързват координатора с партньорите. За проекти отпреди 2014 г. CORDIS не винаги дава точни координати. Тези точки са на ниво град или държава.
Накратко на български
Механизмите за създаване на стабилни емулсии (смеси от мазнини и вода) чрез хидратация на съставките, без използване на енергия, се анализират чрез взаимодействието на протеини и нишесте. Това помага за разработването на по-евтини, здравословни и бързо приготвящи се храни с ниски разходи за производство.
Кратко обяснение, генерирано от езиков модел по текста на CORDIS. Оригиналът е по-долу.
Цел на проекта
Innovative microstructural design in emulsion technology has led to the development of Instantly Structured Emulsions (ISE). This remarkable technology enables the creation of kinetically stable emulsions through a process of tailored ingredient hydration. Relative to conventional emulsification processes, energy input is negligible.HYDRANT is aimed:To understand the range of colloidal phenomena and microstructural interactions responsible for the creation and stabilization of ISE.Specifically:Interfacial design- How the competition for the oil/water interface between proteins and low molecular weight emulsifiers affects the resulting droplet size and stability in the presence of negligible amounts of energy.Aqueous phase structuring- How biopolymers affect the hydration behaviour of cold-swelling starches.Environmental conditions- The dependence of the above mentioned mechanisms on pH and ionic strength.To develop models that allow the prediction of both, adsorption and hydration rates, based purely on matrix composition.To create the scientific basis for the successful design and execution of Spontaneous Food Emulsions.To contribute to the development of premium quality instant foods, which suit the needs of health-conscious consumers, while minimising ingredient, process and supply costs, which will have environmental and financial benefits.Due to the minimum energy expenditure in their manufacture, ISEs will benefit low-income consumers in third world countries by providing them with healthier, affordable, and ready-to-eat options. HYDRANT will boost the Fellow's scientific understanding of complex colloidal systems whilst positioning him ahead on how to develop food emulsion systems that utilise minimal energy input. Finally, HYDRANT will facilitate a highly needed transfer of knowledge between Europe and Latin America to ameliorate the latter's technological lag.
Оригинален текст от CORDIS (на английски).
Участници
- UNILEVER NEDERLAND HOLDINGS B.V. · ROTTERDAMКоординаторНиво градНидерландия
Връзки
Данни: CORDIS, © Европейски съюз