Food Materials Science (eBook)

PREFACE 6
Contents 9
Why Food Materials Science? 12
1.1 Introduction 12
1.2 What is Quality? 13
1.3 What Are the Materials? 15
1.4 Conclusions 19
1.5 References 19
The Composite Structure of Biological Tissue Used for Food 20
2.1 Introduction 20
2.2 Animals and Plants 20
2.3 Fibrous Composites 21
2.4 Hierarchy 23
2.5 Processing 24
2.6 Biting and Chewing 26
2.7 Making Composites 27
2.8 Likely Trends 27
2.9 Sources of Further Information 28
2.10 References 28
Food Polymers 30
The Crystalline State 54
The Glassy State 75
5.1 Introduction 75
5.2 Glass transition 77
5.3 Water Plasticization 81
5.4 Glass Formation in Food Systems 85
5.5 Future Trends 87
5.6 References 88
Rubber Elasticity and Wheat Gluten Proteins 90
State Diagrams of Food Materials 102
7.1 Introduction 102
7.2 Simple State Diagrams Involving Food Solutes and Water 103
7.3 State Diagrams of Carbohydrates 104
7.4 Flow Characteristics in Glassy and Rubbery States of Proteins 110
7.5 State Diagrams of Proteins 115
7.6 The Use of State Diagrams During Food Processes 122
7.7 Concluding Remarks 126
7.8 References 126
Nanotechnology in Food Materials Research 129
8.1 Introduction 129
8.2 Food Nanotechnology: A New Frontier in Food Science and Engineering 130
8.3 Nanoscale Properties of Food Biopolymers 132
8.4 Interfacial Properties of Proteins and Polysaccharides 138
8.5 Nanotechnology in Functional Food Research 143
8.6 Future Trends 145
8.7 References 146
Assembly of Structures in Foods 151
9.1 From Foods to Molecules and Back 151
9.2 Lamellar Phases in Foods 156
9.3 Protein Assemblies* 161
9.4 Conclusions 170
9.5 References 171
Solid Food Foams 174
10.1 Introduction 174
10.2 Mechanical Properties of “Soft” Cellular Foods 175
10.3 Mechanical Characteristics of Brittle Cellular Foods 187
10.4 Effect of Moisture 196
10.5 Concluding Remarks 203
10.6 References 205
Probing Food Structure 208
11.1 Importance of Food Structure 208
11.2 Lactose in Milk Processing 211
11.3 Milk Proteins 212
11.4 Milk Fat 213
11.5 Yogurt: A Particle Gel 215
11.6 Monoglyceride Self-Assembly Colloids 218
11.7 Food Structure and Nutrition 222
11.8 Conclusions and Outlook 224
11.9 References 225
Structure–Property Relationships in Foods 233
Structuring Water by Gelation 258
13.1 Introduction 258
13.2 Gelation Approaches and Length Scales 259
13.3 Gelation and Phase Separation of Biopolymer Mixtures 268
13.4 Structure–Fracture Properties of Gels 274
13.5 Gel Structure and Mass Transport 277
13.6 Some Future Trends 279
13.7 References 280
Bubble-Containing Foods 284
14.1 Introduction 284
14.2 Methods for Creating Bubble-Containing Food Structures 285
14.3 Characterization of Bubble-Containing Structures 289
14.4 The Role of Gases and Specific Ingredients in Characterising Interfacial and Rheological Properties 299
14.5 Stability of Foams and Solidification of Bubbly Dispersions 301
14.6 Sensory Response and Mouth-Feel of Bubble-Containing Products 303
14.7 References 304
Emulsions: Principles and Preparation 307
15.1 Emulsion-Based Products, Types of Emulsions and Their Uses 307
15.2 Some Important Properties 308
15.3 Stability of Emulsions 310
15.4 Characterization of Emulsions 313
15.5 Preparation of Emulsions Using Flow Fields 316
15.6 Membrane and Micro-channel Emulsification 323
15.7 Phase Inversion 335
15.8 Summary 338
15.9 References 339
16.1 Introduction 342
Processing of Food Powders 342
16.2 Powder Properties and Functionality 343
16.3 Production of Food Powders 344
16.4 Processing of Food Powders 348
16.5 Segregation 361
16.6 Caking 363
16.7 Particle Breakage 365
16.8 Degradation of Ingredient Functionality 365
16.9 Conclusions 366
16.10 References 367
Fat Crystal Networks 370
17.1 Molecular Composition 370
17.2 Crystallization 371
17.3 Lipid Phase Behavior 382
17.4 Rheology of Fat Crystal Networks 390
17.5 Fractality and Fat Crystal Networks 396
17.6 Conclusions 412
17.7 References 412
Extrusion 416
18.1 Introduction 416
18.2 Extruders and the Materials They Convert 418
18.3 What Happens Inside the Extruder Barrel? 419
18.3.4 Summary 427
18.4 What Happens After the Die? 428
18.5 Summary 434
18.6 References 435
19.1 Introduction 438
Structuring Dairy Products by Means of Processing and Matrix Design 438
19.1 Introduction 438
19.2 Protein-Based Structures 439
19.3 Fat-Based Structures 446
19.4 Complex Structures: Ice cream 447
19.5 Developments in Microstructure Engineering of Dairy Products 448
19.6 Technologies Combining Structural and Nutritional Targets 461
19.7 Processing Effects on Protein–Polysaccharide Interactions 464
19.8 Conclusions and Outlook 467
19.9 References 469
Structured Cereal Products 473
20.1 Introduction 473
20.2 The Importance of Cereals 474
20.3 Processing Cereals into Food and the Development of Structure 474
20.4 Bread as a Structured Product 474
20.5 Mixing 475
20.6 Fermentation (Proof) 478
20.7 Baking 479
20.8 Gluten Polymer Structure, Rheology and Baking 479
20.9 Baking Quality and Rheology 484
20.10 Structuring by Bubble Expansion 488
20.11 Measurement of Foam Structure 488
20.12 Mechanics of Solid Cereal Foams 491
20.13 Crispness, Structure and Mechanics of Foams 493
20.14 References 496
Structured Meat Products 499
21.1 Introduction 499
21.2 Muscle Structure and Muscle Composition 500
21.3 Postmortem Changes in Muscle 501
21.4 Structured Muscle Foods 502
21.5 Processing Technologies and Protein Structure 505
21.6 Effects of Proteolysis 511
21.7 Meat Protein Structure and Its Effects on Sensory Quality 512
21.8 Conclusions 517
21.9 References 517
Structured Chocolate Products 522
22.1 Introduction: Chocolate Manufacture 522
22.2 Polymorphism and Its Consequences 526
22.3 Modelling Temper and Solidification 530
22.5 Conclusions 540
22.6 References 541
Edible Moisture Barriers for Food Product Stabilization 544
23.1 Introduction 544
23.2 Edible Film-Forming Materials and Principles of Formation 545
23.3 Formulation and Structuring of Moisture Barrier Films 557
23.4 Coatings Application Techniques and Critical Points 560
23.5 Conclusions and Future Trends 563
23.6 References 565
Encapsulation of Bioactives 573
24.1 Introduction 573
24.2 Issues Relating to Addition of Bioactives to Food 574
24.3 Encapsulation of Bioactives 576
24.4 Encapsulated Bioactive Delivery Systems 585
24.5 Food as a Delivery System for Bioactives 591
24.6 Emerging Trends 592
24.7 References 592
INDEX 598