Subventions et des contributions :

Subvention ou bourse octroyée s'appliquant à plus d'un exercice financier (2017-2018 à 2018-2019).

We have come to the realization that there is a common structural "theme" in many manufactured foodx000D
products. One, or more components in food systems exist as a dispersion rather than as a continuous phase.x000D
Cheese, for example, can be considered as a fat particle-filled network composed of milk proteins (caseins inx000D
particular). Frankfurters and many comminuted meat products can be considered a fat particle-filled networkx000D
of myofibrillar (meat) proteins. Chocolate can be considered as a sugar and cocoa powder-filled network of fatx000D
crystals, and so on. However, this understanding does not exist yet and models that address soft and hydratedx000D
particle-filled networks do not exist, or do not describe the system properly. Here we propose to develop suchx000D
understanding, particularly for cheese and meat gels. We have found that addition of particles of differentx000D
natures (glass, wax, sugar, diamond, cellulose) can have a profound effect on the mechanical properties of meatx000D
and chocolate. Usually, mechanical strength is enhanced upon particle addition and in wet system, waterx000D
binding is enhanced. Here we propose to develop particle-filled processed cheese so as to be able to reduce thex000D
amount of saturated fat present without affecting texture and thus consumer acceptability. Milkfat in cheese,x000D
and animal fat in meat gels could then be partially substituted with polyunsaturated oils, while still preservingx000D
textural properties, which would counteract the softening effect induced by liquid oil addition. This willx000D
improve the nutritional properties of these manufactured food products as well reduce their cost since milkfat isx000D
5x more expensive than vegetable oils. Moreover, we will also be heavily involved in theory development forx000D
the description of the effects of particle addition to hydrated and dry soft materials, in consideration of particlex000D
chemical nature, size distribution, hardness and incorporation level. This will open up the possibility for thex000D
engineering of food material properties and functionality by addition of targeted amounts of specific particles.x000D
A library of particles and particle properties will also be generated to aid industry in choosing a viable strategyx000D
for functional modification of food products that meets specific nutritional, economic or textural needs.