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
(2017)
Water activity in liquid food systems: A molecular scale interpretation.
in Food chemistry
Maneffa AJ
(2020)
Deep Eutectic Solvents Based on Natural Ascorbic Acid Analogues and Choline Chloride.
in ChemistryOpen
Studentship Projects
Project Reference | Relationship | Related To | Start | End | Student Name |
---|---|---|---|---|---|
BB/P504919/1 | 01/10/2016 | 30/09/2020 | |||
1792715 | Studentship | BB/P504919/1 | 01/10/2016 | 30/09/2020 | 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 |