PhD project: Coco butter stabilised emulsions

Project description

Stabilising emulsion droplets using crystals of coco butter is fascinating and potentially tasty! While this has been demonstrated as a proof-of-principle it is yet to be thoroughly investigated and understood. The emulsification process involves both making the coco butter crystals and stabilising the droplets, potentially at the same time.

In this PhD project, you will become a chocolatier to droplets and you will need to gain a systematic understanding of how to tune droplet properties, how this relates to coco butter phase behaviour and how to predict stability and subsequent aging. The results will be of both fundamental and applied interest.

Project supervisor

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