from microparticles to multinationals - food colloids ......0.05% sodium caseinate solution theory...

Industry Day Jan. 14, 2013

From microparticles to multinationals -

food colloids, processing & quality

Food Colloids & Processing Group,

School of Food Science & Nutrition,

University of Leeds, UK

[email protected]

Brent S. Murray


NaCl nanocrystals with NH4Cl

nanocrystals atop

Nestle factory

Chocolates on enrober

106 mm

104 mm

1 mm

2 mm

[ 1 mm = 1 thousandth of a mm ]

The colloidal dimension

- most foods are 'colloidal'


Foaming &

emulsification via

controlled foaming

rigs, pressurized

foam stability cells,

mini (jet)

homogenisation

power ultrasound.

Particle sizing via

Ultrasizer, static &

dynamic light

scattering, microscopy,

etc. (Also zeta potential

measurement).

Aggregation,

structuring &

crystallization via

confocal laser

scanning microscopy,

atomic force

microscopy,

ultrasound

tomography, bulk

rheometry, texture

analysers and shear

cells, computer

simulation & theory.

Creaming

disproportionation

& coalescence via

ultrasound, video

microscopy,

pressurized

coalescence cells.

Interfacial composition,

structure & dynamics via

confocal laser scanning

microscopy, atomic force

microscopy, interfacial

rheometry, monolayer and

Langmuir troughs,

Brewster angle

microscopy, FPLC, QCM,

computer simulation &

theory.

http://www.food.leeds.ac.uk

Food Colloids & Processing Group

Dr. Melvyn Holmes Dr. Peter Ho

Dr. Rammile Etttelaie

Dr. Jianshe Chen Prof. Brent Murray

Prof. Malcolm Povey


Dr. Mahmood

Akhtar

Prof. Eric Dickinson

http://www.food.leeds.ac.uk

Food Colloids & Processing Group


Encapsulation

Nutrient

delivery

Swallowing

Oral perception

Flavour release

Digestion Computer

simulation

Heat & mass

transport

Satiety

Statistical

analysis


Dr. Melvyn Holmes

ResoScan® :simultaneous

measurement of ultrasonic

velocity absorption

7.3-8.4 MHz

0.05°C .

MHz ultrasonic

transducers send

a pressure wave

through

temperature

controlled

samples with

velocity u ,where

is the bulk

compressibility

and density

u

1

Dr. Caroline Orfila

Prof. Malcolm Povey

Ultrasound

velocity meter

(UVM)

e.g., monitoring a-amylase

breakdown of gelatinized starch

granules


Prof. Malcolm Povey

• Neurofeedback

• Central pattern generator (CPG)

• Electroencephalography (EEG)

• fMRI (functional Magnetic

Resonance Imaging)

Food Oral

Processing

•Size reduction

•Saliva secretion & mixing

•Transportation & swallowing

•Muscle activation & coordination

•Molecular diffusion

•Colloidal interactions

•Oral taction

Food ingestion

•Food rheology

•Food texture

•Taste and flavour

•Aroma

•Food composition

•Food microstructure &

geometry

•Packaging & presentation

Sensory feedback

•Texture; Taste & aroma

•Mouthfeel attributes

•Mood and emotion

•Digestion & metabolic

reactions

•Appetite

•Scaling & characterisation

Stimuli Perception

CONTROLS

DYNAMICS

The underpinning

principles of eating &

sensory perception


Dr. Jianshe Chen

Wm

1"smoothness"

WAh

Vn

s

m

1" ssslipperine"

Roof of mouth

Tongue

Fluid food

W (P)

V

Sensory thickness is closely linked to

the perceived viscous force or

viscosity.

hs: fluid thickness

A: contacting surface

area

W: surface load

(pressure)

m: friction coefficient

84.054.0 smoothnessthickness"creaminess"

Tribology

domain

Rheology

domain


Dr. Jianshe Chen

A swing of texture perception between

the domains of rheology and tribology


- Multivariate and non-parametric statistical methods

for the analysis of food quality data (e.g., chemical,

sensory, texture)

- Experimental design and statistical modelling for

product quality characterisation

- Modelling the performance of sensory assessors

- Modelling consumer preferences with multivariate

statistical techniques.

Experimental design and statistical analysis of food quality

Product quality design and process optimization

- Optimization of product formulations & process operating condition using

response surface methodologies and multi-objective optimisation techniques

- Developing a framework and practical guidelines for the application of

Quality Function Deployment (QFD) in the food industry;

- Assessing the use and integration of quality engineering techniques (i.e.,

robust design) and Process Analytical Technology (PAT) tools.

Dr. Peter Ho


Techniques and models for better representation &

optimal projection of product quality characteristics

- Correlation of sensory quality/consumer preferences data (i.e., quantitative descriptive

analysis, preference mapping, conjoint analysis

with instrumental methods

- Survival analysis for modelling & predicting

shelf-life

- Relationship between quality characteristics (i.e.,

consumer preferences, in-process product quality,

raw material requirements) and process operating

conditions & statistical pattern recognition &

multivariate projection techniques

- Models for monitoring and predicting food quality

parameters

Dim 1 (50.59%)

Dim

2 (

9.0

3%

)

-4

-2

0

2

4

-5 0 5 10

Black Pepper

Chilli

Cloves

Coriander Bulgarian

Coriander Indian

Green Cardamom

Paprika

TurmericYellow Mustard

Spice

Dr. Peter Ho

Principal component map for cumin as

detected by an Electronic Nose


In vitro gastric digestion

Cylinders of pectin gel

containing whey protein

solution, subjected to:-

pH 2 (HCl),

pepsin,

in vitro gastric

mechanical action

for different periods of

time.

60 min30 min0 min 15 min

5 mm

5 mm

turbid core

(whey protein)

persists

Effect of fibre in reducing protein digestion

with mucin

no mucin

time interval during 3 hour digestion cycle-8g-with mucin red wpi, blue tofu, gree eggw hite

1.70

1.80

1.90

2.00

2.10

2.20

15 45 75 105 135 165 195

Time(Min)

pH

5.0

35.0

65.0

95.0

15 45 75 105 135 165 195

Time(Min)

% a

ge d

iges

tio

n

tofu

WPI egg white

WPI

tofu

egg white pro

tein

rel

ease

(%

)

prot

ein

rele

ase

(%)

time/ min

5

15

25

0 50 100 150

Effect of protein type Mucin lubricating effect

Jianshe

Chen

Brent

Murray

Theory and Modelling of Food Colloids

Colloidal Interactions mediated by biopolymers

1) Influence of the structure of proteins

2) Role of background electrolyte and pH

3) Properties of fragmented food proteins

1) Structure of Mixed biopolymer layers

-0.00004

-0.000035

-0.00003

-0.000025

-0.00002

-0.000015

-0.00001

-0.000005

0

0 10 20 30 40

Inte

rac

tio

n P

ote

nti

al

(k

T p

er

mo

no

mer

siz

e s

qu

are

)

Particle separation (monomer size)

Dr. Rammile Etttelaie


Co

ncen

trati

on

of

each

pro

tein

Displacement of one type of protein by another

at a solid interface - obtained through the use

of self consistent field theory

Displacement of globular proteins by

small surfactant like molecules -

using Brownian dynamics simulation

Experiments Time (Min)0 10 20 30 40 50

Bu

bb

le R

ad

ius (m

m)

0

20

40

60

80

100

0.05% sodium Caseinate solution

Theory

Rammile

Etttelaie

Kinetics of

disproportionation

and Ostwald ripening

in emulsion and foam

systems


Modelling transport properties - gas diffusion from bubbles

0 500 1000 1500 2000 2500 3000

1.0

1.5

2.0

2.5

3.0

3.5

4.0

eff /

m

Snapshot (Unit)

LR

= 1.5

LR

= 1.0

LR

= 0.5

LR

= 0.0

LR

= -1.5

LR

= 2.5

Transport Coefficient vs. 'time'

Particles with high thermal conduction in a matrix with low heat conduction - at 5% particle volume fraction - showing the influence of the structure of the aggregates

Modelling transport properties - thermal conductivity,

diffusion coefficient, or electrical and dielectric

behaviour in heterogeneous food systems


Rammile

Etttelaie

(a) (b)

18 m m 30 m m

(a) (b)

18 m m 30 m m

The microstructure of (a) SDR-processed ice

cream base, and (b) model ice cream


Spinning Disc

Reactor (SDR) • Concentrated fruit juice

• Processing of ice cream

base

• Low fat mayonnaise

Particle Size Distribution

0.01 0.1 1 10 100 1000 3000

Particle Size (µm)

0

2

4

6

8

10 Volu

me (

%)

mayonaise, 02 July 2012 12:59:59 mayo 45:55 2days, 06 July 2012 13:48:29

19/7, 25 July 2012 17:14:48

———

70% (full fat mayonnaise) 62%42%

Vo

lum

e (

%)

Particle size (µm)

low fat mayonnaise

remains stable over 1

month storage

Dr. Mahmood

Akhtar

inner aqueous

phase

oil phase

primary

emulsifier

secondary

emulsifier

SDR-processed multiple emulsion


Dr. Mahmood

Akhtar

• Multiple emulsions (e.g., encapsulation of

flavonoids in W/O/W emulsions)


Solid particles at interfaces

Brent

Murray


18 mm

Andrea

Day

Solid particles at interfaces

Bubbles after 24 h

Air bubbles stabilized by hydrophobized cellulose

air

cellulose

Brent

Murray

oil

drop

flavonoid

particles

Oil drops (yellow) stabilized

by hydrophobiized starch

granules (red) + casein

Starch + gelatin + 2 types of

latex particles (red & green)

of different surface charge

Starch + gelatin +

stable emulsion

droplets (white)

casein + xanthan,

no droplets

casein + xanthan,

WITH droplets

starch +

guar gum no

particles

starch +

guar gum +

20 nm silica

Oil droplets

stabilized by

Native

Cañahua

starch

granules

Probabilistic Dietary Exposure Assessments

Consumption frequency of

white bread from the infant

population. (Most relevant consumed item)

2D Monte Carlo Simulation used, accounting for uncertainty and variation in consumption.

Uncertainty arises from concentration data, i.e. sample size & likely content

Example: Acrylamide in UK Infant Population

• Acrylamide generated in foods exposed to high temperature (e.g., fried/baked >120°)

• A 'probable human carcinogen’ but no agreed Acceptable Daily (ADI) Intake level established

Dr. Lisa

Marshall Dr. Melvyn

Holmes



The End

Thank You

from microparticles to multinationals - food colloids ......0.05% sodium caseinate solution theory...

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