Design of biopolymer and emulsion structure to control physical characteristics of food for desired sensorial properties.
Author
MPOB International Palm Oil Congress - PIPOC
September 25 - 29, 2005 :
Sunway Pyramid Convention Centre, Petaling Jaya, Selangor, Malaysia.
40833
Appelqvist, AM Ingrid.
54807
Bialek, Jadwiga.
54808
Unilever Research and developement Vlaardingen, The Netherlands.
54809
Como citar
Abstract
Biopolymer and emulsion structuring are used in the Food Industry to impart stability, texture and appearance to fabricated foods. By controlling the phase behaviour of mixed biopolymers the rheological properties of food composites can be designed. Rheological measures of model emulsion systems will be presented and the relationship with sensory measures discussed. Specifically the effect of emulsion structuring and their interaction with gelled particles on controlling texture (pourable to spoonable) and in-mouth breakdown will be addressed. Some correlation with rheological and organoleptic properties including postulated mechanisms will be presented. Biopolymer and emulsion structuring are used in the Food Industry to impart stability, texture and appearance to fabricated foods. By controlling the phase behaviour of mixed biopolymers the rheological properties of food composites can be designed. Rheological measures of model emulsion systems will be presented and the relationship with sensory measures discussed. Specifically the effect of emulsion structuring and their interaction with gelled particles on controlling texture (pourable to spoonable) and in-mouth breakdown will be addressed. Some correlation with rheological and organoleptic properties including postulated mechanisms will be presented.
Biopolymer and emulsion structuring are used in the Food Industry to impart stability, texture and appearance to fabricated foods. By controlling the phase behaviour of mixed biopolymers the rheological properties of food composites can be designed. Rheological measures of model emulsion systems will be presented and the relationship with sensory measures discussed. Specifically the effect of emulsion structuring and their interaction with gelled particles on controlling texture (pourable to spoonable) and in-mouth breakdown will be addressed. Some correlation with rheological and organoleptic properties including postulated mechanisms will be presented.
Palabras clave:
Aceite de girasol.
Alimentos.
Biopolímeros.
emulsiones
Grasas y aceites
Propiedades organolépticas.
Propiedades reológicas.
Aceite de girasol.
Alimentos.
Biopolímeros.
emulsiones
Grasas y aceites
Propiedades organolépticas.
Propiedades reológicas.