Study of emulsion gels with unique texture

2019 Fiscal Year Final Research Report

• Project/Area Number: 17K07818
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Food science
• Research Institution: Kyushu University
• Principal Investigator: Igura Noriyuki 九州大学, 農学研究院, 教授 (30260722)
• Project Period (FY): 2017-04-01 – 2020-03-31
• Keywords: エマルション / ゲル / フレーバー / テクスチャー

Outline of Final Research Achievements

The purpose of this study was to create a new emulsion gel with unique physical properties and aroma releasing ability. An emulsion refers to, for example, a system in which oil droplets are dispersed in water, and the aroma release behavior from this emulsion was greatly affected by the oil droplet content of the emulsion and the diameter of the oil droplets. In addition, it was clarified that the oil drop content and oil drop size of this emulsion also affected the texture (hardness and adhesiveness) of the gel obtained by adding agar to the emulsion, giving unique properties.

Free Research Field

食品工学

Academic Significance and Societal Importance of the Research Achievements

本研究は特に嚥下困難者用食品の開発に大きな寄与があると考えている。嚥下困難者用食品はその物性（かたさ、付着性、凝集性）に制限があり、美味しい食品の製造が困難である。その嚥下困難者用食品に独特な物性を有し、香り立ちの高いエマルションゲルを用いることで、新規な美味しさを提供できること、またエマルションを用いることで、水溶性だけでなく油溶性の機能性成分の封入も容易となることから、機能性食品としての性能向上も期待される。