Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition

A thoroughly up-to-date and forward-looking presentation of the use of hydrocolloids in food

In Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition, a team of distinguished food researchers combines comprehensive and authoritative discussions on the conventional use of hydrocolloids to influence shape, structure and organoleptic properties of foods with exciting and emerging areas of innovation, such as texturing for 3D printing and enhancement of food nutrition.

The book explores the four principal quality factors of food: appearance, flavor, texture and nutrition, and introduces students and food technologists to the myriad uses of hydrocolloids. It also presents illustrations of relevant commercial food products that rely on hydrocolloids for their appeal, as well as recipes exemplifying the unique abilities of particular hydrocolloids.

Readers will also find:

• A thorough introduction to the use of hydrocolloids to control food size and shape, including the manipulation of select geometrical properties of foods
• A comprehensive exploration of the use of hydrocolloids to modulate food color and gloss, including the psychological impact of those properties
• Practical discussions pertaining to the modification of food taste and odor using hydrocolloids
• A thorough description of the ways in which hydrocolloids are used to improve crispy, crunchy and crackly foods

Perfect for food scientists working in product development and food engineers, Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition is sure to earn a place in the libraries of research chefs, as well as food chemists, food microbiologists and food technologists.

Amos Nussinovitch leads a group of researchers working on the theoretical and practical aspects of hydrocolloids in the Biochemistry and Food Science Department of the Robert H. Smith Faculty of Agriculture, Food and Environment of the Hebrew University of Jerusalem, Israel.

Madoka Hirashima teaches cooking and cooking science in Home Economics Education in the Faculty of Education at Mie University in Tsu, Mie Prefecture, Japan.

Preface

Acknowledgements

The authors

1              Use of Hydrocolloids to Control Food Size and Shape

1.1          Introduction

1.2          The attractive shape of foods

1.2.1      Triangular and prism-shaped foods

1.2.2      Rectangular and cube-shaped foods

1.2.3      Circular and spherical-shaped foods

1.3          Selected geometrical properties of foods

1.3.1      Size

1.3.2      Characterization of size

1.3.3      Size reduction

1.3.4      Energy requirements for size reduction of solid materials

1.4          Size enlargement and reduction processes

1.4.1      Definition of forming and its aims

1.4.2      Confectionery molders

1.4.3      Pie-casing formers

1.4.4      Hydrocolloids in food fillings

1.4.5      Cutting and shaping spherical edible products

1.5          Shape – definition and implications

1.5.1      Shape of a food commodity

1.5.2      Roundness and sphericity

1.5.3      Average projected area and sphericity of hydrocolloid beads

1.5.4      How are gels shaped?

1.5.5      Silicone molds to modify gel shapes and sizes

1.6          Miscellaneous shapes and sizes of edible hydrocolloid products

1.6.1      Edible hydrocolloid gel beads

1.6.2      Parameters to be considered upon formation of beads through capillary jet breakage

1.6.3      Bead shape and its improvement

1.6.4      Shape and size of hydrocolloid beads and their estimation

1.7          Assorted specially shaped and sized hydrocolloid foods

1.7.1      Ham consommé with alginate melon beads

1.7.2      Extruded gel noodles

1.7.3      Cold gels

1.7.4      Knot foie

1.7.5      Shapes of gummy worms

1.7.6      Gel films

1.8          Foods for the elderly

1.8.1      Effects of hydrocolloid addition on the mastication of minced foods

1.8.2      Hydrocolloids for the design of food for the elderly

1.9          Demonstrating the use of hydrocolloids in controlling food size and shape

1.9.1      Agar spaghetti

1.9.2      Commercial experimental set to produce artificial salmon roe     

References

2              Use of hydrocolloids to modulate food color and gloss

2.1          Introduction

2.2          Appearance of objects

2.3          Optical properties

2.4          Color

2.4.1      Color of food commodities

2.4.2      Expressing color numerically

2.4.3      The Kubelka–Munk concept

2.5          Gloss

2.5.1      General approach

2.5.2      What is gloss and why is it measured?

2.5.3      Gloss units and what differences in gloss can be detected by humans

2.5.4      How gloss is measured and glossmeter types

2.6          On the psychological impact of food color and gloss

2.7          Where and when are hydrocolloids utilized to modulate food color and gloss?

2.7.1      Color of fruit leathers and bars

2.7.2      Gloss and transparency of edible films

2.7.3      High-gloss edible coating

2.7.4      Gloss and transparency of HPMC films containing surfactants as affected by their microstructure

2.7.5      Hydrocolloids in forming properties of cocoa syrups

2.7.6      Color of deep-fat-fried products

2.7.7      Spray-dried products

2.7.8      Interaction of anthocyanins with food hydrocolloids

2.8          Demonstrating the use of hydrocolloids to prepare colored and glossy products/recipes

2.8.1      Teriyaki fish with pullulan

2.8.2      Neutral mirror glaze (nappage neutre)

References

3              Use of hydrocolloids to modify food taste and odor

3.1          Introduction

3.2          Flavor perception: aroma, taste and volatile compounds

3.3          Flavor of hydrocolloid-supplemented value-added foods

3.3.1      Low-fat cheddar cheese

3.3.2      Wholegrain sorghum bread

3.3.3      Fish fingers

3.3.4      Meat analogs

3.3.5      Spreads

3.3.6      Protein beverages

3.4          Interactions of flavor compounds with different food ingredients

3.4.1      Interactions between proteins and flavor compounds

3.4.2      Interactions between starch and flavor compounds

3.5          Effect of hydrocolloids on sensory properties of selected model systems and beverages

3.6          Influence of hydrocolloids on the release of volatile flavor compounds

3.7          Gels and flavor

3.7.1      Hydrocolloid gels and flavor release

3.7.2      Phase-separated gels and aroma release

3.8          The influence of flavor molecules on the behavior of hydrocolloids

3.9          Demonstrating the use of hydrocolloids in modifying food taste/odor

3.9.1      Fried chicken with methylcellulose

3.9.2      Gluten-free bread with hydroxypropyl methylcellulose

References

4                  Use of hydrocolloids to control food viscosity

4.1          Viscosity of fluids

4.1.1      The field of flow and viscosity

4.1.2      Laminar flow and turbulent flow

4.2          Important and useful definitions

4.2.1      Dynamic viscosity and fluidity

4.2.2      Kinematic viscosity

4.2.3      Relative viscosity

4.3          Flow equations

4.3.1      Definitions of apparent viscosity, shear stress and shear rate

4.3.2      The general equation for viscosity

4.3.3      The power equation

4.3.4      The Herschel-Bulkley Model

4.3.5      Casson equation

4.4          Thickening and viscosity-forming abilities of hydrocolloids – a general approach

4.5          Hydrocolloids as viscosity formers in foods

4.6          Time dependence of hydrocolloid solutions

4.7          Fluid gels

4.8          Demonstrating the use of hydrocolloids to control viscosity in foods

4.8.1      Creamy Italian dressing

4.8.2      French dressing

References

5              Use of hydrocolloids to improve the texture of crispy, crunchy and crackly foods

5.1          Introduction

5.2          Definitions of crispness and crunchiness

5.3          Dependence of crunchiness and crispness on moisture and oil content

5.4          Mechanical, acoustical and temporal aspects of crunchiness and crispness

5.5          Crackly foods

5.6          Methods for improving the texture of crispy and crunchy foods using hydrocolloids

5.6.1      Vacuum frying

5.6.2      Coating and batter

5.7          Enhancement of food acoustic properties using various hydrocolloids

5.7.1      Contribution of inulin to crispness of biscuits, pizza and wafers

5.7.2      Crispness of banana chips

5.7.3      Specialty starches as functional ingredients

5.7.4      Specialty starches in snack foods

5.7.5      Protein-rich extruded snack

5.8          Demonstrating the preparation of crunchy products

5.8.1      Baked tortilla chips

5.8.2      Fabricated potato chips

5.8.3      Commercial fabricated fried potato

References

6              Use of hydrocolloids to improve the texture of hard and chewy foods

6.1          Texture definitions

6.1.1      Hardness

6.1.2      Chewiness

6.1.3      Juiciness

6.2          Use of hydrocolloids to improve bread texture

6.3          Dairy products

6.3.1      Dairy foods

6.3.2      Cheeses

6.3.3      Functionality of selected hydrocolloids on texture of ice cream

6.4          Fish products

6.5          Further contributions of hydrocolloids to textural improvement

6.6          Other miscellaneous applications

6.6.1      Rice starch pastes           

6.6.2      Rice starch–polysaccharide and other mixed gels

6.6.3      Hydrocolloid effects on pea starch

6.7          Demonstrating the use of hydrocolloids in creating/controlling food hardness and chewiness

6.7.1      Agar jelly, Seiryu 

6.7.2    Low-concentration carrageenan jelly, mizu-Shingen mochi

References

7              Use of Hydrocolloids to Control the Texture of Multilayered Food Products

7.1          Introduction

7.2          Multilayered hydrocolloid-based foodstuffs

7.2.1      Confectionery products

7.2.2      Cream-filled multilayered food products

7.2.3      Gelled multilayered food products

7.2.4      Multilayered films

7.2.5      Nano-multilayer coatings

7.2.6      Multilayered liposomes and capsules

7.2.7      Multilayered particles

7.3          Methods to estimate properties of multilayered products

7.3.1      Assessment of stiffness and compressive deformability of multilayered texturized fruit and gels

7.3.2      Calculating the stress–strain relationships of a layered array of cellular solids

7.3.3      Other techniques to assess multilayered products

7.4          Current systems and methods to prepare multilayered products

7.4.1      Extrusion and coextrusion

7.4.2      Injection molding

7.4.3      3D-printing and layered products

7.4.4      Multilayered emulsions

7.5          Further matters related to multilayered products

7.5.1      Natural food-grade emulsifiers and interfacial layers

7.5.2      Multilayer adsorption

7.5.3      Gelled double-layered emulsions

7.6          Complications related to multilayered and colored products

7.7          Future potential biotechnological uses of multilayered gels

7.8          Demonstrating the use of hydrocolloids to prepare multilayered products/recipes

7.8.1      Multilayered gelatin jelly

7.8.2      Beer-like jelly

References

8              Hydrocolloids to control the texture of three-dimensional (3D) printed foods

8.1          Introduction

8.2          A brief history of 3D printing

8.3          3D printing of foods

8.3.1      3D options in foods

8.3.2      Special personalized foods for the elderly

8.4          3D-printed food products

8.4.1      Printed sugar products

8.4.2      Chocolate

8.4.3      Pastes, pizza, cookies and meat

8.5          Production of snacks

8.5.1      Cereal-based 3D snacks

8.5.2      Fruit snacks

8.6          Printability of food additives

8.6.1      Issues related to 3D food printing

8.6.2      Printability of hydrocolloids

8.6.3      Protein products applicable for 3D printing

8.6.4      The effect of 3D printing on lipids

8.7          Infill percentage and pattern

8.8          Modifying food texture to suit personal and other requirements by 3D printing technology

8.9          Hydrocolloids in 3D printing

8.10        3D printing of hydrocolloid foods served in restaurants

8.11        3D printing and laser cooking

8.12        Novel application for 4D food printing

References

9             Use of hydrocolloids to control food nutrition

9.1          Nutritional applications of natural hydrocolloids

9.2          Types of dietary fibers

9.3          Dietary fiber as a versatile food component

9.4          Food enriched in β-glucans

9.5          Cereal polysaccharides as the foundation for useful ingredients in the reformulation of meat products

9.6          Health claims of hydrocolloids

9.7          Miscellaneous cases of nutritional and health benefits

9.7.1      Health benefits of lactic acid bacteria (LAB) exopolysaccharides (EPSs)

9.7.2      Fat replacers

9.7.3      Benefits of dietary fermentable fibers for chronic kidney disease (CKD)

9.8          Demonstrating the use of hydrocolloids in controlling nutrition

9.8.1      Keto bread rolls with inulin

References

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