We use cookies on our website. Some are necessary for the operation of the website. You can also allow cookies for statistical purposes. You can adjust the data protection settings or agree to all cookies directly.
Data Protection Declaration
Imprint
Digestive degradation of high-fat emulsions
Project
Project code: MRI-LBV-08-1030 digestiver Abbau Emulsionen
Contract period: 01.03.2017
- 28.02.2018
Purpose of research: Experimental development
The aim of the project is to investigate the influence of different production parameters on the degradation of emulsions in an in vitro digestion model. For this purpose, the production method, the fat content and various stabilizers (pectins) are varied and the fatty acid release is measured by means of the so-called pH-stat method. Digestive simulation is based on methods described in the literature and established at LBV (Minekus et al., 2014: A standardized static in vitro digestion method suitable for food - an international consensus and Mat et al. 2016: In vitro digestion of foods using pH-stat and the INFOGEST protocol: Impact of matrix structure on digestion kinetics of macronutrients, proteins and lipids), which may need to be adapted. Guckert, M. (2017): Master thesis - Establishment of a method suitable for investigating the in-vitro digestibility of pectin-stabilized emulsions
Section overview
Subjects
- Food Chemistry
- Food microbiology
Framework programme
Funding programme
Excutive institution
MRI - Department of Food and Bio Process Engineering (MRI-LBV)
