Details of Grant 

EPSRC Reference:	EP/J501682/1
Title:	Foaming and fat replacer ingredients
Principal Investigator:	Euston, Professor S
Other Investigators:	Hughes, Professor P
Researcher Co-Investigators:
Project Partners:
Department:	Sch of Life Sciences
Organisation:	Heriot-Watt University
Scheme:	Technology Programme
Starts:	01 May 2012	Ends:	30 April 2015	Value (£):	189,964
EPSRC Research Topic Classifications:	Analytical Science Complex fluids & soft solids Rheology
EPSRC Industrial Sector Classifications:	Food and Drink Healthcare
Related Grants:	EP/J501712/1
Panel History:
Summary on Grant Application Form
Obesity related illness presents a huge financial and social challenge to Governments and health services in the UK, EU and around the world. The UK House of Commons Health Select Committee calculated that in 2002 clinical obesity cost the English economy somewhere between £3.3-3.7 billion per annum. A similar calculation in 2006 by the EU commission estimated that between 59 billion Euros and 236 billion Euros per annum or 7-28% of the total healthcare budget of the member states was spent on the consequences of obesity related illness. It is estimated that by 2050 obesity will affect 60% of the UK population. If this problem is not addressed it will result in an unprecedented and possibly unsustainable drain on healthcare resources in the UK. Tackling this huge problem will require a multi faceted approach, not least of which will be attempts to modify the eating behaviour of large parts of the population. Food manufacturers have been proactive in this respect by developing a range of low or reduced fat foods to replace less healthy alternatives. However, reduced fat foods at present have low uptake by consumers and make little profit for industry. Market studies show that consumers will not choose healthier food and drink products that have inferior taste or mouth feel to the less healthy equivalent. In this study we aim to develop protein-based ingredients and enabling technologies for the formulation of foods with reduced energy density while providing stability and mouth feel that are equivalent or improved compared to the original versions. We will use a multi-scale approach that aims both to understand the microscopic role played by novel fat replacers and emulsifiers, how these will impact on structure at the colloidal level, and how this determines texture in the whole food. This will allow us to broaden our specific approach into a general strategy that can be applied to a wider range of food products
Key Findings
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Potential use in non-academic contexts
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Impacts
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Organisation Website:	http://www.hw.ac.uk