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Structure engineering of emulsions by micro-machined elongational flow processing

Objetivo

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.

Convocatoria de propuestas

Data not available

Régimen de financiación

CSC - Cost-sharing contracts

Coordinador

SWEDISH INSTITUTE FOR FOOD RESEARCH AND BIOTECHNOLOGY AB
Aportación de la UE
Sin datos
Dirección
Frans Perssons Vaeg 6
402 29 GOETEBORG
Suecia

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Coste total
Sin datos

Participantes (3)