Nowadays, health has become increasingly important in society. One of the main problems currently, is the growing population suffering from overweight. That is why the food industry develops healthier products, amongst others by reducing the caloric content of the product. Also in the dairy industry this is the case. A possible way to make products healthier is by changing the product composition. However, a major restriction is that the structure may not change. Key issue in making healthier dairy products
is the water holding capacity. It is thought that by changing the micro-structure of the products, also the water holding capacity can be influenced. Furthermore, in earlier studies it had been shown that the
micro-structure has an influence on the sensory texture. Changing the micro-structure could therefore give the opportunity to change the water/protein ratio in the product, and to create a healthier product,without effecting the structure.
The objective of this study is to change the water/protein ratio without effecting the texture perception. Furthermore, a contribution to protein modelling will be given by supplying new insights of the dairy protein properties and structures there-of.
To gain more knowledge on the water/protein contribution to the structure of dairy products, several structures will be created with dairy proteins to see their influence on the water holding capacity. To get other micro-structures, new process routes will be developed. Furthermore, the mechanical properties of the obtained structures will be determined. The information obtained from those experiments will be used for modelling. With that, more insight into the relationships between those characteristics will
be got and it will give an idea how the ideal micro-structure should look like.
Does this topic sounds interesting? Please do not hesitate to contact me or drop by to talk about the current possibilities.