Low temperature interactions of food polysaccharides


Grant Data
Project Title
Low temperature interactions of food polysaccharides
Principal Investigator
Dr Ramsden, Lawrence   (Principal investigator)
Duration
25
Start Date
1999-08-01
Completion Date
2001-08-31
Amount
498300
Conference Title
Presentation Title
Sponsor
RGC General Research Fund (GRF)
HKU Project Code
HKU 7091/99M
Grant Type
General Research Fund (GRF)
Funding Year
1999/2000
Status
Completed
Objectives
To examine the interactions that can occur in complex polysaccharide mixtures and in foodstuffs at low temperatures. An important goal in polysaccharide modification and in the use of polysaccharide hydrocolloid food additives is to improve the low-temperature stability and texture of foods. This will be facilitated by a better understanding of the potential for interactions to occur between polysaccharides at low temperature.