Green leaf lipid extract as a natural emulsifier in reduced-fat chocolate
Lead Research Organisation:
University of Nottingham
Department Name: Sch of Biosciences
Abstract
Around 50% of the calories in chocolate are contributed by fat. The amount of fat controls the viscosity of liquid chocolate in processing. Reduction of fat to improve the nutritional profile of chocolate leads to undesirable increase in viscosity and processing difficulties. Traditionally chocolate fluidity can be improved by addition of emulsifiers such as PGPR (polyglycerol polyricinoleate or E476). At the same time consumers increasingly prefer foods with 'clean' or 'natural' labels making ingredients such as PGPR less attractive. The overall aim of this PhD research is to reduce fat in chocolate with natural emulsifiers from green leaf materials.
Studentship Projects
| Project Reference | Relationship | Related To | Start | End | Student Name |
|---|---|---|---|---|---|
| BB/P504907/1 | 01/12/2016 | 31/05/2021 | |||
| 1862320 | Studentship | BB/P504907/1 | 01/12/2016 | 01/03/2021 | Ruth Price |
| Description | School workshop (Eskdale school 2019) |
| Form Of Engagement Activity | Participation in an activity, workshop or similar |
| Part Of Official Scheme? | No |
| Geographic Reach | Local |
| Primary Audience | Schools |
| Results and Impact | I attended Eskdale school to run a workshop attended by Y3 pupils. The workshop included practical experiments using chocolate tasting. We discussed experimental methods and making observations. The pupils and teachers enjoyed the sessions and I hope that the idea of questioning and finding answers will encourage the students to consider science with favour. |
| Year(s) Of Engagement Activity | 2017,2019 |