Fragkiadakis, George (2024) Rheological approach to test plant-based polymer alternatives to gelatin in food products. Master's Thesis / Essay, Chemical Engineering.
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Abstract
In recent years, the global food industry has shifted towards plant-based products, led by increasing consumer awareness and concern for ethical, environmental, and dietary as well as for those concerned with sustainability and the ecological footprint of animal-based products. This transition in the food industry has created a pressing need for alternatives to animal derived ingredients in many food products. More specifically, there is an increasing demand to find a possible plant-based alternative to gelatin, a key component in many food products. For a long time, gelatin has been utilized as a food component, such as a gelling and foaming agent. It is a substance made from animal skin, white connective tissue, and bones that has been obtained through partial hydrolysis of collagen. Currently, the primary sources of commercial gelatin are restricted to cow or pig bones and skins, likely because the finished gelatin product is very inexpensive1. Finding an ideal substitute for mammalian gelatin is evidently a formidable, if not impossible, task. Many attempts have been made to replace gelatin in a generic way, but the versatility of gelatin has prevented this approach. In this work we selected certain plant-based polymers that according to the literature are potential candidates for replacing gelatin in the food industry and we demonstrate that small amplitude oscillatory shear as well as Large amplitude oscillation shear can be used to find a “plant-based rheological twin”.
| Item Type: | Thesis (Master's Thesis / Essay) |
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| Supervisor name: | Parisi, D. |
| Degree programme: | Chemical Engineering |
| Thesis type: | Master's Thesis / Essay |
| Language: | English |
| Date Deposited: | 27 Nov 2024 10:26 |
| Last Modified: | 27 Nov 2024 10:26 |
| URI: | https://fse.studenttheses.ub.rug.nl/id/eprint/34386 |
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