Natural Humectants and Plasticisers for Healthier Confectionery Fillings
Lead Research Organisation:
University of York
Department Name: Chemistry
Abstract
The overall objective of the project is to identify sustainable plant-based materials that can be used as humectants in food products in order to reduce sugar content and maintain a 'clean label'. In particular we aim to:
1. Understand and characterise the specific functional groups in well-known reference materials (e.g. Salts, Sugars, Polyols) and their effect on viscosity and humectancy in a mixed syrup system.
2. In-silico modelling of the target functional group(s) and predicted physical properties to enable identification of natural plant-based analogues.
3. Identify sustainable plant-based sources, probably based on food waste streams, and a food grade 'green source/pathway' to provide clean label food grade humectant(s).
1. Understand and characterise the specific functional groups in well-known reference materials (e.g. Salts, Sugars, Polyols) and their effect on viscosity and humectancy in a mixed syrup system.
2. In-silico modelling of the target functional group(s) and predicted physical properties to enable identification of natural plant-based analogues.
3. Identify sustainable plant-based sources, probably based on food waste streams, and a food grade 'green source/pathway' to provide clean label food grade humectant(s).
Publications
Maneffa AJ
(2020)
Unforeseen crystal forms of the natural osmolyte floridoside.
in Communications chemistry
Maneffa AJ
(2020)
Deep Eutectic Solvents Based on Natural Ascorbic Acid Analogues and Choline Chloride.
in ChemistryOpen
Maneffa AJ
(2017)
Water activity in liquid food systems: A molecular scale interpretation.
in Food chemistry
Studentship Projects
| Project Reference | Relationship | Related To | Start | End | Student Name |
|---|---|---|---|---|---|
| BB/P504919/1 | 30/09/2016 | 29/09/2020 | |||
| 1792715 | Studentship | BB/P504919/1 | 30/09/2016 | 29/09/2020 | Andrew Maneffa |
| Description | BBSRC Industrial CASE Partnership with Nestle |
| Organisation | Nestlé (Global) |
| Department | Nestle PTC York |
| Country | United Kingdom |
| Sector | Private |
| PI Contribution | - Advanced molecular level understanding of the interactions involved in confectionery-relevant systems (archetypal sugars and water) (resulting in relevant publication) - in-silico approaches which have led to the identification of alternative neoteric humectant/plasticiser species that are potentially derivable from native UK biomass sources via 'clean' methodologies - Advances concerning the chemistry of important natural molecules with potential relevance across various scientific fields and for industrial applications thereof |
| Collaborator Contribution | - Both laboratory and pilot scale facilities (in the form of equipment/technical staff) that have enabled early-stage research and application testing of early-stage research outputs - Knowledge/expertise of the food and in particular, confectionery science sector which has helped to guide in-silico and practical research efforts |
| Impact | - 10.1016/j.foodchem.2017.06.046 - Submitted manuscript (on the characterisation of novel Deep Eutectic Solvents) - Draft of a third manuscript outlining the discovery of new forms of an important natural carbohydrate |
| Start Year | 2016 |