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Texture in food Volume 1: Semi-solid foods

Edited by Brian M. McKenna 
Woodhead Publishing  July 2003  



Hardback  448 pages  ISBN 9781855736733      £165.00
Texture is one of the most important attributes used by consumers to assess food quality. This quality is particularly important for the growing number of semi-solid foods from sauces and dressings to yoghurt, spreads and ice cream. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product quality.

Part 1 reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurement.

Part 2 considers key aspects of product development and enhancement. It includes chapters on engineering emulsions and gels, and the use of emulsifiers and hydrocolloids. The final part of the book discusses improving the texture of particular products, with chapters on yoghurt, spreads, ice cream, sauces and dressings.

With its summary of key research trends and their practical implications in improving product quality, Texture in food Volume 1: semi-solid foods will be a standard reference for the food industry. It is complemented by a second volume on the texture of solid foods.

About the editors

Professor Brian M. McKenna is Head of the Food Science Department at University College Dublin. He is the editor of the Journal of Food Engineering, and an internationally-recognised authority on the rheological and other physical properties of foods.

The contributors

D McClements, University of Massachusetts, USA
M Rao, Cornell University, USA
L Lundlin, Unilever R&D Colworth, UK
M Williams, Unilever R&D Colworth, UK
T Foster, Unilever R&D Colworth, UK
B Conde-Petit, Swiss Federal Institute of Technology
P Van Puyvelde, Katholieke Universiteit Leuven, Belgium
P Moldenaers, Katholieke Universiteit Leuven, Belgium
B McKenna, University College Dublin
J Lyng, University College Dublin
I Roberts, Nestle Research Centre, Switzerland
H Schubert, University of Karlsruhe, Germany
K Ax, University of Karlsruhe, Germany
P Walkenstrom, The Swedish Institute for Food and Biotechnology
M Faergemand, Daniso, Denmark
N Krog, Daniso, Denmark
P Williams, The North East Wales Institute, United Kingdom
G Phillips, The North East Wales Institute, United Kingdom
L de Vuyst, Vrije Universiteit Brussel, Belgium
F Vaningelgem, Vrije Universiteit Brussel, Belgium
D Jaros, Dresden University of Technology, Germany
H Rohm, Dresden University of Technology, Germany
A Bot, Unilever R&D Vlaardingen, The Netherlands
E Floter, Unilever R&D Vlaardingen, The Netherlands
J Lammers, Unilever R&D Vlaardingen, The Netherlands
E Pelan, Unilever R&D Vlaardingen, The Netherlands
C Trgo, Danone, France
P Sheldrake, AVEBE, UK


Contents

Introduction

Part 1: Food structure and texture

Chapter 1: The rheology of emulsion-based food products
D McClements, University of Massachusetts, USA

Introduction
General characteristics of food emulsions
Rheological properties of dilute emulsions
Rheological properties of concentrated emulsions
Measuring the rheological properties of emulsions
Factors controlling emulsion rheology
Future trends
Sources of further information and advice
References

Chapter 2: Phase transitions, food texture and structure
M Rao, Cornell University, USA
Introduction
Rheological techniques for studying phase transitions
Starch gelatinisation
Food polymer gels
Phase transitions in fats
Crystallisation kinetics
Structural and textural changes due to glass transition
Future trends
Sources of further information and advice
References

Chapter 3: Phase separation and food structure
L Lundlin, M Williams and T Foster, Unilever R&D Colworth, UK
Introduction
Properties of mixed biopolymer systems
Mechanisms of phase separation
Controlling biopolymer systems
Future trends
References

Chapter 4: The structure and texture of starch-based foods
B Conde-Petit, Swiss Federal Institute of Technology
Introduction
The rheological properties of starch
Starch in multi-component food systems
Future trends
Sources of further information and advice
References

Chapter 5: Biopolymer systems for low-fat foods
P Van Puyvelde and P Moldenaers, Katholieke Universiteit Leuven, Belgium
Introduction
Measuring the structure of biopolymer systems
Understanding and controlling the microstructure of biopolymer systems
Conclusions
Acknowledgements
References

Chapter 6: Introduction to food rheology and its measurement
B McKenna and J Lyng, University College Dublin
Introduction
Relevance of the rheological properties of foods
Basic rheology
Measurement systems
On-line measurement systems
Instrument selection
References
Chapter 7: In-line and on-line rheological measurement of food
I Roberts, Nestle Research Centre, Switzerland

Introduction
Requirements of an in-line or on-line sensor
In-line rheometry
In-line viscosity measurements
Capilarry (or tube) viscometers
Rotational viscometers
Vibrational viscometers
High-frequency rheometry
Summary
References
Part 2: Product development

Chapter 8: Engineering food emulsions
H Schubert and K Ax, University of Karlsruhe, Germany

Introduction
Energy density and emulsion formation
Emulsion formation, microstructure and properties
Emulsion stability
Emulsion formulation in practice: a case study
Future trends
Sources of further information and advice, References

Chapter 9: The creation of new food structures and textures by processing
P Walkenstrom, The Swedish Institute for Food and Biotechnology
Introduction: processing, microstructure and gel formation
Selecting process conditions
Process-induced structures
Structure-related rheological properties
Conclusions
Acknowledgements
References

Chapter 10: Using emulsifiers to improve food texture
M Faergemand and Niels Krog, Daniso, Denmark
Introduction
The chemistry of emulsifiers
Association structures with water
Interfacial properties of emulsifiers
Emulsifier-carbohydrate interactions
Emulsifier-fat interactions
Future trends
References

Chapter 11: The use of hydrocolloids to improve food texture
P Williams and G Phillips, The North East Wales Institute, United Kingdom
Introduction
The range and choice of hydrocolloids
Thickening characteristics
Gelling characteristics
Structure and properties of individual hydrocolloids
The health benefits of hydrocolloids
Future trends
Bibliography

Chapter 12: Developing new polysaccharides
L de Vuyst and F Vaningelgem, Vrije Universiteit Brussel, Belgium
Introduction
Developing new polysaccharides: key issues
Producing stable polysaccharides
Producing functional polysaccharides
Applications
Future trends
Sources of further information and advice
References

Chapter 13: The rheology and textural properties of yoghurt
D Jaros and H Rohm, Dresden University of Technology, Germany
Introduction
Yoghurt manufacture: an introduction
The main factors affecting yoghurt texture
Measuring the rheological and textural properties of yoghurt
Future trends
Sources of further information and advice
References

Chapter 14: Controlling the texture of spreads
A Bot, E Floter, J Lammers and E Pelan, Unilever R&D Vlaardingen, The Netherlands
Introduction
Emulsion microstructure: ingredients
Emulsion microstructure: processing
Spread stability during transport and storage
Analysing spread texture
Future trends
References

Chapter 15: Factors affecting the texture of ice cream
C Trgo, Danone, France
Introduction: the structure of ice cream
Influences on textural properties: ice crystallisation
Influences on textural properties: foam stability and melting behaviour
Future trends
Sources of further information and advice
References

Chapter 16: Controlling textures in soups, sauces and dressings
P Sheldrake, AVEBE, The Netherlands
Introduction
Defining the product
Ingredient and product classification
Texturising requirements
Texturising ingredients
Achieving the right texture
Improving the texture and the use of new texturing agents
Future trends and conclusions
Sources of further information and advice
Acknowledgements
References

To find similar publications, click on a keyword below:
Woodhead Publishing Ltd : colloids : dairy products : food & beverage products : food ingredients : food science : food, chilled and frozen

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