Understanding and Controlling the Microstructure of Complex Foods

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ISBN: 9781845691516 | 1845691512
Cover: Hardcover
Copyright: 8/30/2007

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It is widely accepted that the creation of novel foods or improvement of existing foods largely depends on a strong understanding and awareness of the intricate inter-relationship between the nanoscopic, microscopic and macroscopic features of foods and their bulk physicochemical properties, sensory attributes and healthfulness. With its distinguished editor and array of international contributors, Understanding and controlling the microstructure of complex foods provides a review of the current understanding of significant aspects of food structure and methods for it control.

Contributor contact details	p. xiii
Introduction	p. xvii
Microstructural elements and their interactions
Polysaccharides: their role in food microstructure	p. 3
Introduction	p. 3
Food polysaccharides	p. 5
Functional polysaccharides in food	p. 9
Microstructural origins of functional properties	p. 10
Polysaccharide interactions with other food components	p. 23
Manipulating polysaccharide structure and function in foods	p. 31
Future trends	p. 32
References	p. 33
Proteins in food microstructure formation	p. 40
Introduction	p. 40
Proteins and their functional groups	p. 41
Protein aggregation and network formation	p. 44
Interface stabilization by proteins	p. 53
Application of protein functionality	p. 60
References	p. 61
Structure and function of fat crystals and their role in microstructure formation in complex foods	p. 67
Introduction	p. 67
Physical properties of fat crystal networks	p. 68
Physical models of the microstructure of fat crystal networks	p. 70
Microstructure of fat crystal networks	p. 76
Fractal dimensions used to quantify microstructure of fat crystal networks	p. 77
Fractal dimension and crystallization kinetics	p. 83
Future trends	p. 84
Sources of further information and advice	p. 85
References	p. 86
Effects of water distribution and transport on food microstructure	p. 89
Introduction	p. 89
Measuring water distribution and transport in complex systems and its effect on food microstructure	p. 90
Controlling water distribution and transport to improve the quality of complex foods	p. 104
Future trends	p. 105
Sources of further information and advice	p. 105
References	p. 106
Structure and function of emulsifiers and their role in microstructure formation in complex foods	p. 13
Introduction: emulsifiers in complex foods	p. 113
Structure, properties and interactions of three important food emulsifiers	p. 113
The role of emulsifiers in microstructure formation in complex foods	p. 19
Controlling surfactant behaviour to improve microstructure in complex foods	p. 146
Future trends	p. 146
References	p. 150
Colloidal systems in foods containing droplets and bubbles	p. 153
Introduction	p. 153
Colloidal particles in complex foods	p. 154
Stabilization of oil-water and air-water interfaces	p. 157
Interactions of particles, droplets and bubbles in food colloids	p. 161
Structure formation by particles, droplets and bubbles	p. 164
Using microscopy to probe stability and instability mechanisms	p. 168
Using microscopy to monitor aggregation and gelation processes	p. 172
Future trends	p. 175
References	p. 178
Ingredient interactions in complex foods: aggregation and phase separation	p. 185
Introduction	p. 185
Macromolecular ingredient interactions	p. 187
Incompatibility of biopolymers	p. 193
Conclusions	p. 201
Future trends and sources of further information	p. 202
References	p. 203
Novel methods to study food microstructure
Atomic force microscopy (AFM) techniques for characterising food structure	p. 209
Introduction	p. 209
AFM and other microscopic methods	p. 213
Applications of AFM in food science	p. 214
Applications in food technology	p. 227
Future trends	p. 230
Further information	p. 230
References and bibliography	p. 231
Confocal fluorescence microscopy (CLSM) for food structure characterisation	p. 232
Introduction	p. 232
Principles of modern CLSM	p. 233
CLSM and the study of food structure	p. 240
Application of CLSM to food systems	p. 246
Determination of local mass transport properties with CLSM	p. 251
Measuring and modelling using CLSM images	p. 254
Conclusions and future trends	p. 256
References	p. 258
Advances in image analysis for the study of food microstructure	p. 261
Introduction: obtaining quantitative microstructural information about food from image analysis	p. 261
Particular difficulties in image analysis	p. 262
Advances in image processing and measurement tools	p. 269
Advances in image analysis techniques	p. 274
Future trends	p. 282
Sources of further information and advice	p. 283
References	p. 284
Food characterisation using scattering methods	p. 288
Introduction	p. 288
Techniques and instruments	p. 289
Advantages and disadvantages of scattering methods over other methods	p. 298
Using scattering methods to study particular structures and processes	p. 300
Future trends	p. 308
Sources of further information and advice	p. 309
References	p. 309
Acoustic techniques to characterize food microstructure	p. 311
Introduction: using acoustic techniques to study food microstructure	p. 315
Techniques and instruments used	p. 315
Using ultrasonic techniques to study particular structures and processes	p. 321
Advantages and disadvantages of acoustic techniques over other methods	p. 326
Future trends	p. 327
Sources of further information and advice	p. 327
References	p. 327
Modelling and computer simulation of food structures	p. 334
Introduction	p. 334
Computer simulation techniques	p. 335
Using modelling and computer simulation to study bio-molecules in foods	p. 343
Using modelling and computer simulation to study colloidal phenomena in foods	p. 351
Future trends	p. 376
Sources of further information and advice	p. 375
Acknowledgements	p. 379
References	p. 379
Microstructural-based approaches to design of functionality in foods
Creation of novel microstructures through processing: structure formation in (semi-)solid food materials	p. 389
Introduction	p. 389
The effect of processing on structure and molecular properties	p. 390
Effect of deformation on food structure	p. 394
Balancing deformation and solidification	p. 399
Improving structure formation in (semi-)solid foods	p. 401
Future trends	p. 405
References	p. 406
Influence of food microstructure on food rheology	p. 411
Introduction	p. 411
The microstructure and rheology of foods	p. 411
Common rheological methods: small-amplitude oscillatory, shear flow, and large-deformation tests	p. 413
Theoretical rheological models and their application	p. 415
Structural models and analysis of rheology	p. 419
Future trends	p. 421
Sources of further information and advice	p. 422
References	p. 422
Influence of food microstructure on flavor interactions	p. 425
Introduction	p. 425
Thermodynamics of flavor interactions	p. 426
Kinetics of flavor release	p. 433
Experimental systems to validate models	p. 439
Conclusions	p. 444
Acknowledgement	p. 444
References	p. 444
Relating food microstructure to sensory quality	p. 449
Introduction: importance of studying the relationship between food microstructures and sensory properties	p. 449
Methods to study the intra-oral behaviour of emulsions and other complex foods	p. 451
Understanding the intra-oral behaviour of foods	p. 460
Future trends	p. 474
References	p. 475
Physicochemical and structural aspects of lipid digestion	p. 483
Introduction	p. 483
Lipids in the human diet	p. 484
Physicochemical and structural aspects of lipid ingestion, digestion and absorption	p. 485
Experimental studies of lipid digestion and absorption	p. 493
Future trends	p. 499
Further information	p. 499
References	p. 500
Nanoscale liquid self-assembled dispersions in foods and the delivery of functional ingredients	p. 504
Introduction	p. 504
Association nanocolloids	p. 506
Micellar systems and microemulsions	p. 507
Lyotropic liquid crystals (lamellar, hexagonal, cubic phase) and corresponding dispersions (cubosomes, hexosomes, micellosomes)	p. 535
Conclusions	p. 545
References	p. 546
Microstructural approaches to improving food product quality
Structure-engineering of ice-cream and foam-based foods	p. 557
Introduction	p. 557
Description and formation of microstructure	p. 558
Methods to study the microstructure of whipped cream, ice-cream and other foam-based foods	p. 567
Future trends	p. 569
Sources of further information and advice	p. 570
References	p. 570
The texture and microstructure of spreads	p. 573
Introduction	p. 575
Emulsion microstructure: ingredients	p. 577
Emulsion microstructure: processing	p. 583
Spread stability during transport and storage	p. 588
Analysing spread texture	p. 590
Future trends	p. 595
References	p. 595
Microstructural approaches to the study and improvement of cheese and yogurt products	p. 600
Introduction	p. 600
Casein micelles: the building blocks of yogurt and cheese	p. 600
Structure development in cheese	p. 601
Structure development in yogurt	p. 608
Methods to study the microstructure of yogurt and cheese	p. 611
Future trends	p. 613
Sources of further information and advice	p. 616
Acknowledgment	p. 616
References	p. 616
Microstructural aspects of protein-based drinks	p. 622
Introduction	p. 622
Basic properties of milk	p. 622
Dairy drinks	p. 627
Effects of processing	p. 628
Effects of stabilising hydrocolloids	p. 632
Improving the nutritional quality of dairy drinks	p. 637
References	p. 644
The microstructure of chocolate	p. 648
Introduction	p. 648
The composition of chocolate	p. 649
Fat structure-function relationship	p. 650
Chocolate making process	p. 652
Fat bloom	p. 656
Methods to study the microstructure of chocolate	p. 657
The microstructure of chocolate	p. 659
Effects of processing on chocolate microstructure	p. 667
Summary and future trends	p. 686
Sources of further information and advice	p. 686
Acknowledgements	p. 687
References	p. 687
Bubble formation and stabilisation in bread dough	p. 691
Introduction	p. 691
Bread foam formation	p. 692
Bread foam stabilisation	p. 693
Liquid film composition and properties in bread foam stabilisation	p. 696
Emulsifiers	p. 699
Lipase	p. 700
Conversion from foam to sponge	p. 700
Conclusion	p. 701
Acknowledgements	p. 701
References	p. 701
Food microstructure and shelf-life of emulsion and gel-based products	p. 706
Introduction	p. 706
Complex food materials	p. 707
Stability and control	p. 711
Review of measurement techniques	p. 717
Summary	p. 725
Acknowledgements	p. 726
References	p. 726
Magnetic resonance methods for the study of food microstructure	p. 734
Introduction	p. 734
The basic concepts	p. 734
The interaction of distance and time scales	p. 737
Examining microstructure by relaxation times and line shapes	p. 742
Microstructure from diffusion measurements	p. 744
Microstructure from NMR imaging	p. 746
Future trends	p. 747
Sources of further information and advice	p. 748
References	p. 748
Index	p. 751
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