Website
http://dataportal.arc.gov.au/NCGP/API/grants/LP160100826
Funding Status
Closed
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Funded Activity Summary
The role of fat crystal wettability in altering dairy emulsion properties. The role of fat crystal wettability in altering dairy emulsion properties. This project aims to control fat crystal wettability, to create tailored dairy products with desirable stability, shelf-life and texture. Fat crystals are an essential component of dairy emulsions (fat droplets dispersed in dairy/milk serum) and control product processing, shelf life and texture. Their structuring role involves partial coalescence: the formation of complicated network structures of fat droplets. Unless fat crystals are partially wetted by water, they will not be present at the fat droplet interface, and partial coalescence will not occur. Expected outcomes are new dairy products with optimum stability and texture.Funded Activity Details
Start Date: 09-2016
End Date: 08-2020
Funding Scheme: Linkage Projects
Funding Amount: $220,105.00
Funder: Australian Research Council
Research Topics
ANZSRC Field of Research (FoR)
Colloid and Surface Chemistry | Physical Chemistry (Incl. Structural)
ANZSRC Socio-Economic Objective (SEO)
Processed Milk and Cream (incl. Powder, Evaporated and Condensed) |
