THE IMPACT OF THE INTERFACIAL BEHAVIOUR ON EMULSION RHEOLOGY: A POTENTIAL APPROACH TO REDUCING FAT CONTENT IN EMULSIFIED FOODS

摘要

Obesity and the associated health risks are amongst the main health challenges facing the UK. Despite increased awareness of a healthy diet and lifestyle, the number patients in the UK diagnosed with obesity is increasing year on year. Weight gain in most individuals tends to be long term, resulting in an increase in BMI with age due to a small positive energy balance showing a maximum in BMI for the 55-64 age group. This is thought to be due to a combination of a small excess energy intake and reduced energy expenditure,1 in combination with our ancient evolutionary drivers for a positive energy balance to store energy to tide us through times of low food availability. Therefore small, but long term reductions in energy intake could offset this gradual life-long increase in weight and stem the rising incidence of obesity. However, our inherent drive to overconsume in order to store energy for lean times, means that individuals have to make a conscious decision to either reduce energy intake or increase energy expenditure. To satisfy consumers desires for taste and quality, but in healthier, reduced energy form, a wide range of reduced calorie foods have been developed over many years. Some have been successful, and, in the case of semi skimmed milk, is now the norm for many consumers. However, for certain classes of foods, reducing the energy content of the food without adversely affecting its perceived quality is more challenging.