SAT-FAT-FREE

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

Coordinatore	UNIVERSITEIT GENT    more  Organization address address: SINT PIETERSNIEUWSTRAAT 25 city: GENT postcode: 9000 contact info Titolo: Ms. Nome: Saskia Cognome: Vanden Broeck Email: send email Telefono: 3292643124
Nazionalità Coordinatore	Belgium [BE]
Totale costo	100˙000 €
EC contributo	100˙000 €
Programma	FP7-PEOPLE Specific programme "People" implementing the Seventh Framework Programme of the European Community for research, technological development and demonstration activities (2007 to 2013)
Code Call	FP7-PEOPLE-2013-CIG
Funding Scheme	MC-CIG
Anno di inizio	2013
Periodo (anno-mese-giorno)	2013-09-01   -   2017-08-31

 Partecipanti

#	participant	country	role	EC contrib. [€]
1	UNIVERSITEIT GENT  Organization address address: SINT PIETERSNIEUWSTRAAT 25 city: GENT postcode: 9000 contact info Titolo: Ms. Nome: Saskia Cognome: Vanden Broeck Email: send email Telefono: 3292643124	BE (GENT)	coordinator	100˙000.00

Mappa

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 Obiettivo del progetto (Objective)

'The dangers of consuming high amounts of saturated fats have been well-documented in the past couple of decades. Surprisingly, even after much negative publicity and consumer concerns, the replacement of saturated fats in manufactured food products has been very slow. Some promising alternative systems have been identified as the future of oil structuring without the presence of saturated fats. However, their potential for food applications are yet to be proven in actual product conditions. Emulsions are the most common colloidal systems that forms basis of many of the edible food products, hence, structuring approaches based on the use of emulsions as the templates can be considered ideal for food application provided we restrict ourselves to the use of food-grade materials. The proposed research is an ambitious project to enhance the fundamental understanding of the complex physico-chemical and colloidal aspects that accompany the process of oil structuring. The specific objectives of the proposed research is to focus on the use of food-grade materials such as proteins and polysaccharides to generate oil continuous and water continuous emulsions and further use these emulsions as templates to change liquid oil into soft, elastic gel-like systems.'