University of Birmingham > Talks@bham > Chemical Engineering Research Seminar Series > ‘Using Consumer-Physics-Chemistry Interactions and Microstructural Design for Better Products’

‘Using Consumer-Physics-Chemistry Interactions and Microstructural Design for Better Products’

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If you have a question about this talk, please contact Sarah Macmillan.

This talk is based on a collection of industrial research challenges during my career at Unilever. The incorporation of micronutrients and/or nutraceuticals can compromise the product functionality. Issues often encountered are related to unwanted changes in the product physico-chemical stability, appearance, texture, flavour, taste and bioavailability due to inherited instability or interactions with other ingredients. Some product examples, showing challenges and possible solutions will be shown. Another example is an emulsion study in designing a non-refrigerated margarine, stable to 40C but with good sensorial properties.

For much of the global population there are too many calories available. The easy answer would be to remove fat or oil from the products, but that would result in a loss of many product formats currently available and enjoyed by consumers. By using microstructural design, many calories can be reduced without the loss of overall product performance. Product microstructure can also be an aid to stimulating a feeling of satiety, reducing the intake of more calories, in effect delivering virtual calories. To finish off, a few examples of designing food structures in the area of reduced fat and satiety will be presented if there is time/interest.

This talk is part of the Chemical Engineering Research Seminar Series series.

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