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Structure engineering of emulsions by
micro-machined elongational flow processing
STRUCTURE PROCESSING

Contract number : QLK1-2000-01543
Contract type : Shared Cost Project
Total cost : € 2.122.556
EC contribution : € 1.011.778
Starting date : 01/12/2000
Duration : 36 Months
Scientific Officer : Alkmini Katsada
Project website : not yet available
Coordinator
Dr Anne-Marie Hermansson
Institutet för Livsmedel och Bioteknik AB (SIK)
402 29 Gothenburg
Sweden
Tel.: +46 31 3355658
Fax: +46 31 833782
E-mail: amh @ sik.se
Background

The results of this project lead to new technology for production of emulsion-based food products with innovative functional properties and improved product quality. This project provides a unique structure-engineering concept, where knowledge of structure formation is combined with process design and completely new concepts for micro- machine processing. New functionality will be generated by structures of active particles with designed size and shape. The project is multidisciplinary and bridges the gap between fundamental knowledge about structure formation and equipment available to produce products based on this technology. The objectives will be achieved by work on particle structuring, interfacial behaviour, fluid dynamics, process design, equipment development and particle functionality.

Objectives

The overall objective of the project is to enhance the competitiveness of the European food industry by providing new technology that will enable the production of new types of emulsion-based food products with structure-related functional properties. Consumer demands for high quality products with improved texture and nutritional properties require not only a scientific basis but also new technology on how to engineer and produce such products. In this project, micro-machining in combination with flow processing design and in depth knowledge of structure formation will provide new technology for structure engineering of particles on the micron-scale. Structured particles with improved functionality can provide new products with a range of textures. Technology for the production of narrow- sized particles with designed surface properties as carriers for active compounds creates opportunities for a new generation of functional foods.

(expected) Results and achievements

The project will provide new technologies for structure engineering of emulsion based-food products by micro-machine processing with structure related functional properties. Important milestones are:

  • Technologies for process-structured particles with regard to shape, size and surface properties;
  • Process design for the construction of new equipment;
  • Model and bench scale equipment;
  • Relationships between particle structure and functionality with emphasis on rheological properties.

Partners

Swiss Federal Institute of Technology
Zürich Institute of Food Science
Laboratory of Food Process Engineering
Universitätsstrasse 2
8092 Zürich
Switzerland
Universität-Gesamthochschule Essen
Institut für Physikalische Chemie
Universitätsstraße 3-5
45141 Essen
Germany
Unilever Nederland BV
Unilever Research Vlaardingen
Weena 455
PO Box 114
3133 AT Vlaardingen
The Netherlands
Tetra Park Processing Systems Ab
Ruben Rausings Gata
22186 Lund
Sweden


Fifth Framework Programme

PDF Version

:

Volume 1 (PDF 2.9 MB)

   

Volume 2 (PDF 1.9 MB)

 

Last update

:

23-09-2003



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