Mr. Amin Asadi

Reading University, Department of Food and Bioscience

Project: Effect of calcium hardening of alginate beads on the rheology of a model oil/water system.

Investigation is to use the alginate emulsion system in the formulation of reduced lipid "gel" product, We were investigate the potential of using calcium-induced droplet hardening to control the rheological properties of alginate in oil suspensions (Low fat spread). This can help food manufacturers to produce products with low fat content while maintain the sensory and organoleptic properties of fat based systems.