Public Funding for Rich Products Limited

So far, reduction of fat in emulsions such as icings, spreads or sauces while keeping a similar mouthfeel was difficult. Our approach enables to use the same ingredients as for manufacture of a full fat emulsions but with lower fat content. This project is looking to reduce the amount of fat in a model emulsion by using power ultrasound technology to produce air-filled emulsions. Current laboratory scale production is successful and this project will look at the feasibility of scaling it up to pilot scale. This scaled up process will serve as a technological platform to be applied to other emulsions uses (sauces, spreads or even cosmetics). The last step of the project is to use it on a food product. This technology can also be applied to new areas such as: -It could be used to produce low fat mayonnaise which does not have the pasty mouthfeel or other types of sauces or dips. -Functional ingredients such as fish oils could also be included inside the air bubbles. -Flavour enhancement for lower salt foods.