Optimizing Food Texture and Rheology

Published by: Food Technology Intelligence

Published: Oct. 1, 2002 - 96 Pages

Table of Contents

• Texture and Rheology Impact the Product
  
• Instrumental Techniques
  
• Texture's Role
  
• Structural Components
  
• Molecular Structure
  
• Triggering Taste Buds
  
• A Function of Moisture, Glass
  
• Transition

2 Dairy

• Dairy Product Texture
  
• Nonfat Dry Milk
  
• Analyze Texturization
  
• Wheat Proteins
  
• Enzyme Crosslinks Protein

3 Doughs and Starches

• Strong Doughs
  
• Fungal Amylases
  
• Argentinian Corn Starch
  
• Computer Modeling
  
• Starch-Lipid Composites
  
• Tapioca Starch
  
• Starch, Pectin, Calcium

4 Cereals and Breads

• Extrusion Processing
  
• Textural Changes
  
• Predict Breadmaking
  
• Performance
  
• Enzymatically Modify Gluten

5 Meats

• High Pressure Enhances Texture
  
• Hydraulic Pressure
  
• Predict Meat Quality
  
• Reduced-Fat Burger
  
• Acceptability
  
• Meat Extender
  
• Mycoprotein Alternative
  
• Functionality of Meat Proteins
  
• Lactic Acid
  
• Cooked Beef

6 Fiber

• Add Fiber Without Changing
  
• Texture
  
• Boost Dietary Fiber Without
  
• Impacting Texture

7 Fruits and Vegetables

• Vacuum Infusion
  
• Structure, Functional Properties
  of Produce
  
• Pawpaw Offers Appealing
  
• Texture
  
• Cell Wall Toughness
  
• Flow Properties
  
• Calcium Salts

8 Polymers, Stabilizers, Gelling Agents

• Biopolymers
  
• Fat Mimetics
  
• Oxidized Polysaccharide
  
• Derivatives
  
• Exopolysaccharides
  
• Patented Stabilizer
  
• Protein Aggregation

9 Patents

10 Bibliography

Abstract

We use texture as an important criteria when determining a product’s quality —whether it’s fresh or not. When a food produces a hard, soft, crisp or moist feeling in the mouth, we find a basis for measuring its quality. Although organoleptic properties may be significant, they may be one of the least understood properties —often neglected by product developers.

When creating a new food product or redesigning an existing one,researchers need to pay close attention to textural as well as rheological properties.With this in mind Food Technology Intelligence,Inc ., publisher of the international newsletter, Emerging Food R&D Report ,has published this report analyzing technical advances aimed at improving food product texture and rheology. This report, Optimizing Food exture and Rheology, gives you a first-hand look at new techniques and processes that will help you improve the mouthfeel and other characteristics of your products.For example,in its pages you’ll learn that:

• You can control lipid crystallization during texturization of dairy spreads
• Starch-lipid composites improve texture and flavor Encapsulation and structure-modifying enzymes lead to novel properties
• Hydraulic pressure rapidly tenderizes meat

The processes discussed in the report are under development and have commercial potential. In some cases, researchers have completed development and are looking to license their technology or collaborate in other ways to commercialize a product or technique. Or companies may be looking for partners to help expand applications and markets.

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