Project

Emulsion-templated structuring of liquid oil for future development of saturated fat-free food products.

Duration
01 October 2014 → 30 September 2018
Funding
Regional and community funding: Special Research Fund
Research disciplines
  • Engineering and technology
    • Other materials engineering
  • Agricultural and food sciences
    • Food sciences and (bio)technology
Keywords
emulsions Oil structuring
 
Project description

The objective of this research is to generate oil continuous and water continuous emulsions using food-grade materials and further use these emulsions as templates to transform liquid oil into soft, elastic gel-like systems. These structured oil systems will then be used to replace saturated fats in food products.