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Structure engineering of emulsions by micro-machined elongational flow processing

Objective

The results of this project lead to new technology for production of emulsion-based food products with innovative functional properties and improved product quality. Healthier products can be produced such as low fat products and functional foods with new encapsulation techniques for the functional ingredients. This project provides a unique structure-engineering concept, where knowledge of structure formation is combined with process design and completely new concepts for micro-machine processing. New functionality will be generated by structures of active particles with designed size and shape. The project is multidisciplinary and bridges the gap between fundamental knowledge about structure formation and equipment available to produce products based on this technology. The objectives will be achieved by work on particle structuring, interfacial behaviour, fluid dynamics, process design, equipment development and particle functionality.

Coordinator

SWEDISH INSTITUTE FOR FOOD RESEARCH AND BIOTECHNOLOGY AB
Address
Frans Perssons Vaeg 6
402 29 Goeteborg

Participants (3)

SWISS FEDERAL INSTITUTE OF TECHNOLOGY ZUERICH
Address
Universitaetsstrasse 2
8092 Zurich
TETRA PAK PROCESSING SYSTEMS AB
Address
Ruben Ransings Gata
221 86 Lund
UNILEVER NEDERLAND BV
Address
120,Olivier Van Noortlaan 120
3133 AT Vlaardingen