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Förslaget inkom 2006-10-24

Characterisation of Monoglyceride Gels

OBS! ANSÖKNINGSTIDEN FÖR DETTA EXJOBB HAR LÖPT UT.
Master’s thesis/Diploma work: To be carried out at YKI, Institute for Surface Chemistry, Drottning Kristinas väg 45.

Background
Gels and crystals are important components in many food systems. The structure of the gels is important in determining how they work. The gel structure can be used to deliver and protect sensitive nutritional ingredients or to provide structure in a product. To be able to understand the behaviour they need to be fully characterised. It has been found that a gels performance may vary in ways that cannot be predicted from control tests. Therefore new tests need to be developed to characterise and understand their behaviour.

Project Description
In this project we will study the properties of monoglyceride  gels. The effect of varying composition, impurities and manufacturing processes on the gels will be studied. Various techniques can be applied such as X-ray diffraction, differential scanning calorimetry and microscopy. The aim will be to develop tests that can reveal how different batches of gel will behave in use. We also hope to understand the effect of different conditions on the structure of the gel. The project will be of both scientific and industrial interest.

The work will be in collaboration with Aromatic AB. Aromatic develops and markets functional ingredients for the efficient production of bakery products. It is located in Gröndal, Stockholm. Close cooperation with the company is planned.

Practical information
20 weeks/20 points: Start: As soon as possible. The successful candidate should be studying chemistry or food science or similar at the university level. You will receive a payment after the diploma work report is finished.

Contact person:
Paul Smith [email protected]



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