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.