unilever-11 Areas of Polysaccharide Expertise
Gelation, viscosity and phase separation of water-soluble polysaccharides; manipulation of polysaccharide blends in flow; synergistic interactions between polysaccharides in flow; rheological characterization; microscopic analysis and characterization of polysaccharide structures; polysaccharides in food and in the human body; structuring with starch and cellulosic materials.
Physical sciences is equipped with rheometers, calorimeters, light scattering, zeta potential, electrophoresis, NMR, FTIR, Raman, and an array of microscopic techniques. The researchers will have access to Unilever’s global measurement science capability.
Scope of Research / Training

  • Rehydration effects (including competition with other polymers)
  • Carbohydrates in solution, rheology of hydrocolloids and texture, extrusion processing
  • Phase diagram and understanding of polysaccharide blends
  • Effects of mixing starch and cellulose with other polymers/surfactants and the consequence on microstructure and physical properties
  • Fracture mechanics
  • Selected aspects of research related to HPC products