Low fat emulsions
Manufacturing process gives a more reliable, consistent final product. Based on widely available protein source 1-3uM bubble more closely matches the physical properties of oil droplets giving improved mouth feel An economical alternative to hydrophobin based technologies
Food manufacturers have faced the problem of making low fat food alternatives to some of the consumers favourite products such as desserts, cooking sauces and salad dressings not only taste as good but that also give the same texture and sensation in the mouth when eaten. Fat plays an important role in many products giving a distinctive texture as well as taste and also in the production of many products such as ice-cream and mayonnaise. One of the current approaches to this problem is to use hydrophobins (a class of proteins found in fungi) to form air droplets of approximately the same size as fat droplets. The main problem with hydrophobins is that they are relatively expensive and it is difficult to form droplets in the 1-3uM range which match the size of fat droplets. University of Birmingham inventors have found an alternative to hydrophobin in which air pocket can be formed at any stage of the manufacturing process giving a more reliable, consistent final product.
化工/材料
化工/材料應用
美國
