Reference number : GC-2017-Q2-00546, amendment number : , agreement type : G, recipient legal name : Marangoni, Alejandro (University of Guelph), recipient country : CA, recipient province : nan, recipient city : Ontario, recipient postal code : nan, program name english : Collaborative Research and Development Grants - Project, program name french : Subventions de recherche et développement coopérative - projet, program purpose english : We have come to the realization that there is a common structural "theme" in many manufactured food_x000D_
products. One, or more components in food systems exist as a dispersion rather than as a continuous phase._x000D_
Cheese, for example, can be considered as a fat particle-filled network composed of milk proteins (caseins in_x000D_
particular). Frankfurters and many comminuted meat products can be considered a fat particle-filled network_x000D_
of myofibrillar (meat) proteins. Chocolate can be considered as a sugar and cocoa powder-filled network of fat_x000D_
crystals, and so on. However, this understanding does not exist yet and models that address soft and hydrated_x000D_
particle-filled networks do not exist, or do not describe the system properly. Here we propose to develop such_x000D_
understanding, particularly for cheese and meat gels. We have found that addition of particles of different_x000D_
natures (glass, wax, sugar, diamond, cellulose) can have a profound effect on the mechanical properties of meat_x000D_
and chocolate. Usually, mechanical strength is enhanced upon particle addition and in wet system, water_x000D_
binding is enhanced. Here we propose to develop particle-filled processed cheese so as to be able to reduce the_x000D_
amount of saturated fat present without affecting texture and thus consumer acceptability. Milkfat in cheese,_x000D_
and animal fat in meat gels could then be partially substituted with polyunsaturated oils, while still preserving_x000D_
textural properties, which would counteract the softening effect induced by liquid oil addition. This will_x000D_
improve the nutritional properties of these manufactured food products as well reduce their cost since milkfat is_x000D_
5x more expensive than vegetable oils. Moreover, we will also be heavily involved in theory development for_x000D_
the description of the effects of particle addition to hydrated and dry soft materials, in consideration of particle_x000D_
chemical nature, size distribution, hardness and incorporation level. This will open up the possibility for the_x000D_
engineering of food material properties and functionality by addition of targeted amounts of specific particles._x000D_
A library of particles and particle properties will also be generated to aid industry in choosing a viable strategy_x000D_
for functional modification of food products that meets specific nutritional, economic or textural needs., program purpose french : We have come to the realization that there is a common structural "theme" in many manufactured food_x000D_
products. One, or more components in food systems exist as a dispersion rather than as a continuous phase._x000D_
Cheese, for example, can be considered as a fat particle-filled network composed of milk proteins (caseins in_x000D_
particular). Frankfurters and many comminuted meat products can be considered a fat particle-filled network_x000D_
of myofibrillar (meat) proteins. Chocolate can be considered as a sugar and cocoa powder-filled network of fat_x000D_
crystals, and so on. However, this understanding does not exist yet and models that address soft and hydrated_x000D_
particle-filled networks do not exist, or do not describe the system properly. Here we propose to develop such_x000D_
understanding, particularly for cheese and meat gels. We have found that addition of particles of different_x000D_
natures (glass, wax, sugar, diamond, cellulose) can have a profound effect on the mechanical properties of meat_x000D_
and chocolate. Usually, mechanical strength is enhanced upon particle addition and in wet system, water_x000D_
binding is enhanced. Here we propose to develop particle-filled processed cheese so as to be able to reduce the_x000D_
amount of saturated fat present without affecting texture and thus consumer acceptability. Milkfat in cheese,_x000D_
and animal fat in meat gels could then be partially substituted with polyunsaturated oils, while still preserving_x000D_
textural properties, which would counteract the softening effect induced by liquid oil addition. This will_x000D_
improve the nutritional properties of these manufactured food products as well reduce their cost since milkfat is_x000D_
5x more expensive than vegetable oils. Moreover, we will also be heavily involved in theory development for_x000D_
the description of the effects of particle addition to hydrated and dry soft materials, in consideration of particle_x000D_
chemical nature, size distribution, hardness and incorporation level. This will open up the possibility for the_x000D_
engineering of food material properties and functionality by addition of targeted amounts of specific particles._x000D_
A library of particles and particle properties will also be generated to aid industry in choosing a viable strategy_x000D_
for functional modification of food products that meets specific nutritional, economic or textural needs., agreement title english : Engineering the rheological and nutritional properties of processed cheese: a deterministic particle-filled_x000D_
network approach, agreement title french : Engineering the rheological and nutritional properties of processed cheese: a deterministic particle-filled_x000D_
network approach, agreement number : CRDPJ, agreement value : 100000.0, agreement start date : 2017-08-23, agreement end date : nan, description english : nan, description french : nan, expected results english : nan, expected results french : nan, additional information english : Grant or Award spanning more than one fiscal year (2017-2018 to 2018-2019)., additional information french : Subvention ou bourse octroyée s'appliquant à plus d'un exercice financier (2017-2018 à 2018-2019)., owner organization : nserc-crsng, owner organization title : Natural Sciences and Engineering Research Council of Canada | Conseil de recherches en sciences naturelles et en génie du Canada