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Lipid Structural Properties Dr Ian Norton Chief Scientist.
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Transcript of Lipid Structural Properties Dr Ian Norton Chief Scientist.
Unilever – An introduction
“Meeting everyday needs of people everywhere”
Research within Unilever provides our core business with competitive
advantage from Science and Technology.
innovation centre
R&D in Unilever
central research laboratory
R&D Expenditure 2000: £723 million (approx. 2.5% of turnover;
10% is used for Corporate development).
Build and adapt science and technology for business needs
Translate business and consumer needs into science and technology challenges.
Develop regulatory, safety and environmental management processes and procedures.
Collaborate with external partners and develop professional networks to ensures that Unilever benefits from new ideas and techniques in science and technology wherever they occur.
Recruit and train high quality technical staff for the business.
Role of Research
Colworth R&D Main Activities
- Research Centre for: - Ice Cream, Tea, Frozen Foods- The Safety Centre for Unilever- Corporate Visionary Projects- Underpinning Science: - Consumer Science
- Health & Nutrition
- Biotechnology (Plants, Human cell biology etc)
- Process Science
- Colloid Science
- Material Science
- Measurement Science
Margarine and Low Fat Spreads
EMs of Low fat Spreads
• Crystal networks
• Crystal Shells (Sintered crystals at the oil/water interface.
• Crystal melting to impart flavour release and mouthfeel.From fundamental science to products
on the supermarket shelves.
Manipulation of crystal structures
EM of Palm Oil Spherulites Taken from Filter Cake Following Dry Fractionation
Without (left) and with (right) 0.2% membrane lipids
Note change in regularity and density of spherulitesWork carried out by Paul Smith (now at Surface Chemistry Institute, Sweden) while at Colworth.
10m10m
Edible Barrier
Control of crystal morphology yields flat crystals in Cotebar S, similar to beeswax or paraffin wax.This leads to a greater tortuosity than other fats and creates a better moisture barrier.
From fundamental
science to industrial products.
(Cotebar® S )
Interests in Lipid structuring
• Crystallisation Kinetics (nucleation, secondary nucleation, growth, models etc)
• Re-crystallisation (control, role of solubility terms etc)
• Fractionation
• Network formation, stability and melting
• Lipid interchangeability
• Conceptual and mathematical models