K.C. (Koen) van Dijke: “Precision technology for low-calorie mayonnaise with full-fat taste!”

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13 Nov 2009 13:30
Unit: Wageningen University
Location: Aula, building 362, Gen. Foulkesweg 1, Wageningen
Organisation: Wageningen University
Promotor: prof.dr. R.M. Boom (Food Process Engineering)
Co Promotor: Dr.ir. C.G.P.H. Schroen

 Emulsions are fundamental structures for foods consisting of several immiscible fluids (oil and water). Mayonnaise, milk, butter, sauce and cream liqueur are some examples of such products. By putting one fluid as small equally-sized droplets into the other fluid a stable product can be obtained; an emulsion. In this thesis, the use of on micrometer scale precisely defined structures as an alternative for the energy inefficient and difficult controllable traditional techniques has been studied. By recording the droplet formation process using a high-speed camera and comparing these results with extensive computer simulations we were able to understand the emulsification in microstructures much better. Subsequently, we have developed a promising and simpler concept which is also suitable for sensitive products, which are impossible to produce with traditional techniques. This offers possibilities for new or improved food products, for example a low-calorie mayonnaise with full-fat taste.
Title thesis: Emulsification with Microstructures
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