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The objective of a European research project.

The objective of a European research project is to develop a new emulsification technique that will improve the texture of low-fat products by combining micro-machining and flow processing techniques. The idea is to deform water droplets from the spherical form and to conserve another shape in the final emulsion. The deformation of the water phase droplets has been carried out by exposing them to drag forces in a hyperbolic flow. Their shape is fixed simultaneously by introducing gel formation of a biopolymer suspended in the water phase. The droplet deforming flow has been generated in a four-roll mill with carrageenan as gelling agent. Researchers use locust bean gum to alter drop viscosity and different ions to regulate the gel strength. The drops' features are not fixed simultaneously. The final shape of the produced drops could be graded into three classes, correlated to the position in the flow field where the drops were fixed. Contact: Anne-Marie Hermansson, SIK-The Swedish Institute for Food and Biotechnology, Box 5401, 402 29 Goteborg, Sweden. Phone: +46 31 3355643. Email:
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Title Annotation:Executives: FYI ...
Publication:Emerging Food R&D Report
Date:Nov 1, 2003
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