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. Keywords Ceramic Design Emulsion Homogenisation Membrane Monodisperse Programme(s) FP6-SME - Horizontal research activities involving SMEs: Specific activities covering wider field of research under the Focusing and Integrating Community Research programme 2002-2006. Topic(s) SME-1 - Co-operative Research (all areas of science and technology) Call for proposal FP6-2002-SME-1 See other projects for this call Funding Scheme Cooperative - SMEs-Co-operative research contracts Coordinator DISPERSE TECHNOLOGIES PLC EU contribution No data Address ALAN TURING ROAD 40 , SURREY RESEARCH PARK GUILFORD, SURREY United Kingdom See on map Total cost No data Participants (9) Sort alphabetically Sort by EU Contribution Expand all Collapse all AROMEX France EU contribution No data Address Rue JEAN JAURES 12 CORBIE See on map Total cost No data R.A MERRY & CO. Ireland EU contribution No data Address Cashel Road CLONMEL, CO. TIPPERARY See on map Total cost No data SPAK FEINKOST GMBH Austria EU contribution No data Address Mautner-Markho-Gasse 28-32. VIENNA See on map Total cost No data ELAIOURGIKI CENTRAL COOPERATIVE UNION OF OLIVE PRODUCTS Greece EU contribution No data Address Pireos 37-39 ATHENS See on map Total cost No data FAIREY INDUSTRIAL CERAMICS LIMITED United Kingdom EU contribution No data Address Norwich Research Park, Colney NORWICH See on map Total cost No data TEAGASC - AGRICULTURE AND FOOD DEVELOPMENT AUTHORITY Ireland EU contribution No data Address Sandymount Avenue 19, Ballsbridge DUBLIN See on map Total cost No data LEBENSMITTELVERSUCHSANSTALT Austria EU contribution No data Address Blaasstrasse 29 VIENNA See on map Total cost No data NATIONAL CENTER FOR SCIENTIFIC RESEARCH "DEMOKRITOS" Greece EU contribution No data Address Patriarchou Gregoriou Str. AGHIA PARASKEVI See on map Total cost No data INSTITUTE OF FOOD RESEARCH United Kingdom EU contribution No data Address See on map Total cost No data
