Fat Structure

Driven by several trends (Nutriscore, reduction of saturated fat, cost, sensorial properties) in the food industry, the development of new food products containing both milk fat and solid vegetable fats is gaining importance. Science-driven reformulation of fats requires a thorough understanding of the structure-function relationship from nano- and mesoscale levels up to macroscale. Therefore, research is key to understand these relationships and rationally design new fat blends with enhanced product performance and nutritional benefits while maintaining the desired quality characteristics. Specifically, the main objective of this project is to obtain an in-depth understanding of the interactions, structure formation and processing of fat blends comprising of milk fat and vegetable oils.


Participants of the project:
Lars Wiking, Institut for Fødevarer - Fødevarekemi
Tine Steen Dige Madsen, Institut for Fødevarer - Fødevarekemi
Ulf Andersen, Arla Foods
Mads Eg Andersen, Arla Foods
Koen Dewettinck, Ghent University
Filip van Bockstaele, Ghent University