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Saturated fat perception and regulation: approach to the development of reduced-fat foods
Collaborative Project
Contract period:
01.01.2009
- 31.12.2012
Budget:
3080000 Euro
Coordinating institution:
Research Association of the German Food Industry
no details
Collaborative Projects
Saturated fat perception and regulation: approach to the development of reduced-fat foods
Research projects
- Modulators of the \'fat\' perception: micro- and macro-structural matrix properties as modulators of the \'fat\' perception in dairy products
- Double emulsions for fat reduction: Fundamental investigations on influencing the microstructure of double emulsions and how the structure influences product properties relevant for consumers (mouth feel, creaminess, fatty taste, saturation)
- Identification of satiating compounds in dietary fats and optimization of low-fat foods by adding satiating lipoid compounds
- Modulation of the effects of fat intake on brain functions
- Retronasal-olfactory und orosensory active modulators of fat taste of dietary oils
- Molecular mechanisms of human fat taste perception
- Simulation and prediction of mechanically induced mouthfeel during consumption of low-fat, non-lumpy food capable of flowing
- Analytical and consumption-oriented sensory studies and perceptions on matrices and foods with varying fat contents
- Identification of retronasal-olfactory und orosensory active modulators of fat taste of dietary oils