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Reducing fat in processed foods using WOW emulsions - FQI 02 - FT1701

The overall aim of the project is to develop a process for creating novel emulsion systems with reduced fat content that have the same overall sensory perception as full fat emulsions. This will be achieved by reducing the fat content of conventional emulsions by substituting fat with water in water-in-oil-in water (WOW) emulsions.
Project Documents
• Executive Summary : Reducing fat in processed foods using WOW emulsions   (27k)
Time-Scale and Cost
From: 2006

To: 2008

Cost: £326,395
Contractor / Funded Organisations
Danisco, Micropore Technologies Ltd, Leatherhead Food International Ltd, Deguss Texturant Systems UK Ltd, Arla Foods UK Holding Ltd, Emulsions Systems Ltd, McCormick UK Ltd, Puratos Ltd, IFR - Institute of Food Research (BBSRC), First Ten Angstroms Europe Ltd, Borregaard UK Ltd
Food and Drink              
Food Industry Sustainability Strategy              
Food Ingredients              
Food manufacturing industry              
Food Quality              
Fields of Study
Resource Efficient and Resilient Food Chain