Formulation and stability of model food foam microstructures

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http://eprints.org/relation/isVolatileVersionOf http://etheses.bham.ac.uk/id/document/3122 http://eprints.org/relation/ispreviewThumbnailVersionOf http://etheses.bham.ac.uk/id/document/3122 http://eprints.org/relation/isVersionOf http://etheses.bham.ac.uk/id/document/3122 archive 4031 disk0/00/00/12/34 2010-12-07 16:33:00 2019-01-23 09:53:45 2011-07-19 16:31:44 thesis show 0 Heuer Ernest Alexander Kristian Barigou Mostafa Norton Ian University of Birmingham Formulation and stability of model food foam microstructures unpub TP TS 10col_ephy Cream, whipping, bubbles, protein, emulsion Includes supplementary video to section 4.2.1 (90 s) Some hand-drawn figures are missing from the digital copy Many foods contain large amounts of saturated fatty acids (SaFa), which are considered unhealthy, and their presence in the diet is one of the contributing factors of cardio-vascular disease, obesity and the inherent risk of diabetes. It has become the driver of food producers to manufacture products with as little of these oils as they can. Reformulation work based on Elmlea whipping creams sought to address this issue, by which the ingredients of the principal formulation were taken and ever increasing levels of liquid oil were added, but keeping the total oil concentration at 34%. Many of its’ properties were tested and the optimum formulation was found to be that containing 20% hydrogenated and 14% liquid oil. Further formulation work was associated with another product: ice-cream. Ice-cream distribution, particularly with its transport over the Rocky Mountains in the US, poses a large problem. Taking ice cream across the Mountains involves travelling at altitudes in excess of 2000 metres and this leads to its expansion due to the reduced air pressures. The product can spoil in transit. Further instabilities arise when extruded from a freezer. This instability was studied extensively in this work. It was seen that larger drops in pressure and at a slower rate were more detrimental to the model foam structure than small pressure differences and a fast rate. The fast pressure release seemed to have less of a detrimental effect on the resultant bubble foam microstructure. 2009-12-11 2009-03 graduation 2857362 eng author unchecked This unpublished thesis/dissertation is copyright of the author and/or third parties. The intellectual property rights of the author or third parties in respect of this work are as defined by The Copyright Designs and Patents Act 1988 or as modified by any successor legislation. Any use made of information contained in this thesis/dissertation must be in accordance with that legislation and must be properly acknowledged. Further distribution or reproduction in any format is prohibited without the permission of the copyright holder. public University of Birmingham School of Chemical Engineering d_en epsrc 2009-12-11 graduation