Soft matter approaches to structured foods: From "cook-and-look" to rational food design?

Food Concept & Physical Design "The Mill", Mühleweg 10, CH-4112 Flüh, Switzerland.
Faraday Discussions (Impact Factor: 4.61). 12/2012; 158:9-35; discussion 105-24. DOI: 10.1039/C2FD20125A
Source: PubMed


Developments in soft matter physics are discussed within the context of food structuring. An overview is given of soft matter-based approaches used in food, and a relation is established between soft matter approaches and food technology, food creation, product development and nutrition. Advances in food complexity and food sustainability are discussed from a physical perspective, and the potential for future developments is highlighted.

10 Reads
  • [Show abstract] [Hide abstract]
    ABSTRACT: Recent advances in the understanding of colloids has enabled the design of food products that are healthier and tastier, in line with consumer expectations. Specifically, emulsion design and hydrocolloid structuring can be used to address the issue of fat reduction in foods by allowing the production of reduced fat products that provide similar sensory attributes. Additionally, various techniques for encapsulating molecules, such as flavour, nutraceutical or drugs are now being developed. The application of such techniques in food products can improve micronutrient bioavalability by means of targeted and controlled delivery, increasing the nutritional value. Colloidal structures can also be designed to enhance consumer experience, mimic fat or control satiety. Such novel improvements, as well as their potential translation into commercial food products, are highlighted in this paper, which focuses primarily on the areas of emulsion technologies and hydrocolloids.
    No preview · Article · Oct 2013 · Journal of the Science of Food and Agriculture
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: In this paper we compare experimental data on pH decline in carcasses and predictions using a model, based on earlier work of Vetharaniam and coworkers. This model is extended in order to cope with the varying temperatures in the slaughterhouse. We have measured initial glycogen, and the pH and temperature at multiple times in the production chain. We have obtained good comparison between model predictions and our measurements. Furthermore, the correlation between initial glycogen content and ultimate pH as predicted by the model, follows closely experimental data reported earlier in literature. Being able to predict pH decline and ultimate pH, one can obtain reliable indications of final meat quality.
    Full-text · Article · Dec 2013 · Food Chemistry

  • No preview · Article · Jan 2014
Show more