Title: Reduced-Salt Emulsion Technologies (Re-SET)
Funder: Engineering and Physical Sciences Research Council

Abstract: Increased salt intake has been linked to cardiovascular diseases (CVD) and stroke [1], with both illnesses placing a_x000D_ huge burden on health services and lowering life quality. The British Heart Foundation estimated that UK health care costs_x000D_ for both CVD and stokes to be >£17bn (2006). Low salt foods and snacks can help ease this strain, however consumers_x000D_ still expect a pleasurable eating experience. This requires formulation of food products of "invisibly" reduced salt, similar in_x000D_ taste and "convenience" to their full-salt counterparts. Reducing the size of salt crystals (<25 microns) added to food has_x000D_ been attempted but unfortunately provides an unwanted saltiness "burst". Reduced-salt healthy foods and snacks based on_x000D_ shell technologies could overcome this as these shell-stabilised emulsion constructs can be used to modulate salt release_x000D_ and thus salt perception/"saltiness" [2]._x000D_ Nonetheless uses of such structuring technologies in dry (semi-dry) foods are absent due to serious processing and_x000D_ stability issues; (a) Processing issues: due to the fragile nature of shell interfaces, such structures are difficult to process._x000D_ Further innovation is required to be able to apply these delicate structures onto the food surface. (b) Stability issues:_x000D_ emulsions containing salt are subject to large osmotic pressure and chemical potential differences which tend to destabilise_x000D_ these structures. Adding these salt-containing emulsions into/onto dry foods accelerates the destabilisation process._x000D_ Evidence from research at the University of Birmingham suggests that stable osmotic separation with triglyceride shells is_x000D_ possible [2] and these shells can be constructed to melt at different temperatures and rates, thus giving potential to_x000D_ modulate salt perception at much lower salt concentrations. This project will deliver both the formulation design rules and_x000D_ processing routes in order to manufacture shell-stabilised water-in-oil emulsions for the development of salt-redued_x000D_ healthy snack foods. The proposed project programme is carefully designed to quickly recognise potential shell-stabilised_x000D_ emulsion "technologies" for use in prototype manufacture, to scale-up the processes to produce these and finally to_x000D_ sensorially evaluate the manufactured prototypes and establish whether they can deliver acceptable salt-reduced snack_x000D_ food products._x000D_ The project team provides a unique and synergistic offering which will catalyse different thinking, approaches and pave_x000D_ the way for innovation, through understanding of surface chemistries, advances in process and formulation engineering,_x000D_ measurement and characterisation. The proposed research program involves the University of Birmingham (UoB) and_x000D_ PepsiCo. The technology developed and understanding gained from this collaboration will enable many new applications_x000D_ and foods to reach the market, with IPR from this project also expected to be commercially innovative._x000D_ [1] Strazzullo et al. BMJ 2009; 339:b4567;_x000D_ [2] Frasch-Melnik et al., 2010. J Food Eng. 98: 437.


Research activity codes: 3.3 NUTRITION AND CHEMOPREVENTION
Health categories: STROKE;CARDIOVASCULAR