| Budget Amount *help |
¥18,720,000 (Direct Cost: ¥14,400,000、Indirect Cost: ¥4,320,000)
Fiscal Year 2015: ¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000)
Fiscal Year 2014: ¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000)
Fiscal Year 2013: ¥9,620,000 (Direct Cost: ¥7,400,000、Indirect Cost: ¥2,220,000)
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| Outline of Final Research Achievements |
The aim of this project is to explore the possibility of application of atomized materials from various agricultural products to food industry. We tried to atomize various agricultural products including rice, soybean, maize and etc., using several atomizers. Some ultrafine particles show the high foaming ability when they were dispersed in water and stirred vigorously. Particles from sweet potato, shiitake mush room and komatsuna (a leafy green vetetable) exhibited excellent emulsifying ability. It was shown that the “Pickering” mechanism played an important role in the excellent emulsifying ability of particles. Based on the results of chemical analysis and experiments about the effects of enzymatic treatments of particles on emulsifying properties, we speculated that protein, starch and fiber of particles contribute to the emulsification in different manners. The application of ultrafine particles to food products such as mayonnaise and meringue was proved to be promising.
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