DYNAMO – Mastering micro-dynamics in multiphase dairy system

Many dairy foods contain fat droplets. It is well-known that fat crystallization and droplet stability are crucial in determining the texture, mouthfeel, shelf-life, and overall quality of many dairy products. Despite this, there is a lack of knowledge regarding how events related to fat structuring and droplet stability/instability are connected to the final product's structure and function. The objective of DYNAMO is to better understand the role played by fat droplets in structure formation and the interplay with the matrix. 

By: Anne Lau Heckmann

Most of what is known about the fundamentals of structure development is based on studies of protein networks without fat droplets. Recent advances in spectral imaging (FTIR and Raman) have opened new opportunities to advance knowledge in this field allowing for in-situ real-time studies of multiphase systems. Combining this with cutting-edge microfluidic technologies ensures creation of highly controlled environments for studying stability, coalescence, fat crystallization and oil-water and air interfaces. 

Whipped creams are the best model systems to study fat droplets as they are space-filling 3-dimensional networks of crystallized and liquid fat in a skeleton of coarse air bubbles. This project will employ a cutting-edge approach that integrates microfluidic technologies with spectral imaging (Confocal Raman and FTIR imaging), along with classic microscopy techniques, to study in situ crystal structuring of air, water, and oil interfaces, partial coalescence phenomena, droplet instability/stability, and local structural heterogeneities as impacted by formulation and processing. This will be coupled with the characterization of bulk properties, thereby providing a holistic approach to understanding complex formulations and achieving new knowledge. It is hypothesized that this can lead to an understanding of how to optimize ingredients, develop functional structures, create novel products and facilitate process innovations. Therefore, this project will not only advance fundamental knowledge of the magical role of milk fat microstructure but also pave the way for tailored formulations and processes.