PhD Research Project: Microstructural design of chewable gels for sweets and snacks

Confectionary gels, such as chewable jellies, are a popular snack, however, these contain high quantities of sugars that are released rapidly and can cause the consumer to become thirsty. So there is an interest in the market place to have chewable confectionary type products that have controlled release of micro and macro nutrients at all stages throughout the GI Tract, while maintaining the chewable gel structure and having the desired sensory properties.
The aim of this project is to build complex edible hydrocolloid structures, which can deliver nutritional components in the mouth and stomach and potentially at other points within the human GI tract. The approach will be to use a range of food grade hydrocolloids with their microstructures manipulated through the process of structure formation in order to design and construct microstructures to control the material properties.
Areas to be investigated:
• Design hydrocolloid microstructures with the inclusion of functional ingredients, with a range of rheological properties relating to chewable products.
• Investigate different hydrocolloids and carbohydrate sources in order to tailor the functional food characteristics.
• Investigate both the sensory properties and how the microstructures are affected by the digestive environment.

Funding Notes

Funding available for UK nationals or resident for at least 3 years. Applicants should have obtained an Honours Degree or equivalent at 2.1 or above in Chemical Engineering, Chemistry, or related disciplines