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Developing crossflow membrane emulsification for the food industry (FOOD XME)

Objective

Many processed foods are emulsion based, containing micron-sized droplets to impart texture, flavour, stability, and quality to a range of products. However, current emulsification methods are not well controlled or energy efficient. Crossflow Membrane Em ulsification (XME) makes improved quality emulsions, is both cost and energy efficient. initiallaboratory results require development to scale up, optimise and exploit the technology. This research will also define generic requirements which will be valuab le to the pharmaceutical, cosmetic and agrochemical sectors. XME performance relies on the interfacial properties of the emulsifiers. Therefore the project will define the interfacial properties and hence the emulsifiers best suited to XME technology. The project comprises two main stages: Stage 1: Laboratory scale XME will test a range of ingredients, model foods and process engineering parameters. Emulsions will be characterised and the added value over conventional emulsions evaluated. The interfacial properties of the ingredients and products will be characterised and correlated with XME performance. Stage 2: Ingredients and products will be modified or developed for pilot scale testing. Pilot scale apparatus design will be based on the stage 1 trials. This will enable scaling up of both the process, and the correlation between interfacial properties and XME performance. The added benefits of emulsions produced using XME (i.e. improved rheology, stability and sensory properties) over conventional food p roducts will be quantified. The results from the interfacial studies will be used to develop a predictive test to screen emulsifiers for use with XME. The creation of novel multiple emulsions, which can be used to encapsulating active ingredients or redu cing the fat content of foods, will be investigated. This project addresses the main objectives of this programme in that it empowers SME's to exploit technical innovation, and encourages cooperation between SME's with both national and international rese arch providers.

Call for proposal

FP6-2002-SME-1
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Coordinator

DISPERSE TECHNOLOGIES PLC
Address
Alan Turing Road 40 , Surrey Research Park
Guilford, Surrey
United Kingdom

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Participants (9)

AROMEX
France
Address
Rue Jean Jaures 12
Corbie

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R.A MERRY & CO.
Ireland
Address
Cashel Road
Clonmel, Co. Tipperary

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SPAK FEINKOST GMBH
Austria
Address
Mautner-markho-gasse 28-32.
Vienna

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ELAIOURGIKI CENTRAL COOPERATIVE UNION OF OLIVE PRODUCTS
Greece
Address
Pireos 37-39
Athens

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FAIREY INDUSTRIAL CERAMICS LIMITED
United Kingdom
Address
Norwich Research Park, Colney
Norwich

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TEAGASC - AGRICULTURE AND FOOD DEVELOPMENT AUTHORITY
Ireland
Address
Sandymount Avenue 19, Ballsbridge
Dublin

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LEBENSMITTELVERSUCHSANSTALT
Austria
Address
Blaasstrasse 29
Vienna

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NATIONAL CENTER FOR SCIENTIFIC RESEARCH "DEMOKRITOS"
Greece
Address
Patriarchou Gregoriou Str.
Aghia Paraskevi

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INSTITUTE OF FOOD RESEARCH
United Kingdom