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

• Research unit: EU RFP
• Project number: 00.0072

Key words (English)

Flow processing; structure engineering; equipment design;
Agriculture; Economic Aspects; Food; Industrial Manufacture; Life Sciences; Medicine; Health; Safety

Alternative project number (English)

EU project number: QLK1-2000-01543

Research programs (English)

EU-programme: 5. Frame Research Programme - 1.1.1 Food, nutrition and health

Short description (English)

See abstract

Further information (English)

Full name of research-institution/enterprise:
ETH Zürich
Institut für Lebensmittelwissenschaft und Ernährung
Laboratorium für Lebensmittelverfahrenstechnik

Partners and International Organizations (English)

Coordinator: SIK, Gothenburg (S)

Abstract (English)

The results of this project lead to new technology for production of emulsion-based food products with innovative functional properties and improved product quality. Healthier products can be produced such as low fat products and functional foods with new encapsulation techniques for the functional ingredients. 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.

References in databases (English)

Swiss Database: Euro-DB of the
State Secretariat for Education and Research
Hallwylstrasse 4
CH-3003 Berne, Switzerland
Tel. [phone]
Swiss Project-Number: 00.0072