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EP/J501712/1 - Foaming and fat replacer ingredients

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Dr PS Clegg EP/J501712/1 - Foaming and fat replacer ingredients

Principal Investigator - Sch of Physics and Astronomy, University of Edinburgh

Scheme

Technology Programme

Research Areas

Other Other

Related Grants

EP/J501682/1

Start Date

02/2012

End Date

01/2015

Value

£42,363

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Grant Description

Summary and Description of the grant

Obesity related illness presents a huge financial and social challenge to Governments and health services in the UK, EU
and around the world. The UK House of Commons Health Select Committee calculated that in 2002 clinical obesity cost
the English economy somewhere between £3.3-3.7 billion per annum. A similar calculation in 2006 by the EU commission
estimated that between 59 billion Euros and 236 billion Euros per annum or 7-28% of the total healthcare budget of the
member states was spent on the consequences of obesity related illness. It is estimated that by 2050 obesity will affect
60% of the UK population. If this problem is not addressed it will result in an unprecedented and possibly unsustainable
drain on healthcare resources in the UK. Tackling this huge problem will require a multi faceted approach, not least of
which will be attempts to modify the eating behaviour of large parts of the population. Food manufacturers have been
proactive in this respect by developing a range of low or reduced fat foods to replace less healthy alternatives. However,
reduced fat foods at present have low uptake by consumers and make little profit for industry. Market studies show that
consumers will not choose healthier food and drink products that have inferior taste or mouth feel to the less healthy
equivalent. In this study we aim to develop protein-based ingredients and enabling technologies for the formulation of foods
with reduced energy density while providing stability and mouth feel that are equivalent or improved compared to the
original versions. We will use a multi-scale approach that aims both to understand the microscopic role played by novel fat
replacers and emulsifiers, how these will impact on structure at the colloidal level, and how this determines texture in the
whole food. This will allow us to broaden our specific approach into a general strategy that can be applied to a wider range
of food products.

Structured Data / Microdata


Grant Event Details:
Name: Foaming and fat replacer ingredients - EP/J501712/1
Start Date: 2012-02-01T00:00:00+00:00
End Date: 2015-01-31T00:00:00+00:00

Organization: University of Edinburgh

Description: Obesity related illness presents a huge financial and social challenge to Governments and health services in the UK, EU and around the world. The UK House of Commons Health Select Committee calculated that in 2002 clinical obesity cost the English econom ...