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Formulation Engineering of Foods PDF

327 Pages·2013·11.398 MB·English
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Formulation Engineering of Foods Formulation Engineering of Foods Edited by Jennifer E. Norton , Peter J. Fryer and Ian T. Norton Centre for Formulation Engineering, University of Birmingham, UK This edition fi rst published 2013 © 2013 by John Wiley & Sons, Ltd Registered offi ce: John Wiley & Sons, Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK Editorial offi ces: 9600 Garsington Road, Oxford, OX4 2DQ, UK The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK 111 River Street, Hoboken, NJ 07030-5774, USA For details of our global editorial offi ces, for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at www.wiley.com/wiley-blackwell . The right of the author to be identifi ed as the author of this work has been asserted in accordance with the UK Copyright, Designs and Patents Act 1988. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher. Designations used by companies to distinguish their products are often claimed as trademarks. All brand names and product names used in this book are trade names, service marks, trademarks or registered trademarks of their respective owners. The publisher is not associated with any product or vendor mentioned in this book. Limit of Liability/Disclaimer of Warranty: While the publisher and author(s) have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifi cally disclaim any implied warranties of merchantability or fi tness for a particular purpose. It is sold on the understanding that the publisher is not engaged in rendering professional services and neither the publisher nor the author shall be liable for damages arising herefrom. If professional advice or other expert assistance is required, the services of a competent professional should be sought. Library of Congress Cataloging-in-Publication Data Formulation engineering of foods / edited by Jennifer E. Norton, Peter J. Fryer, and Ian T. Norton. pages cm Includes bibliographical references and index. ISBN 978-0-470-67290-7 (cloth) 1. Food–Composition. 2. Food–Sensory evaluation. I. Norton, Jennifer E., editor of compilation. II. Fryer, P. J. III. Norton, Ian T. TX545.F56 2013 664 ' .07–dc23 2013007462 A catalogue record for this book is available from the British Library. Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books. Cover image: © Lucie Villedieu. The cover image shows a 3D projection of a water-in-oil emulsion using confocal microscopy. Cover design by Meaden Creative Set in 11/13 Times by Toppan Best-set Premedia Limited 1 2013 Contents List of Contributors vii 1. Introduction to Food Formulation Engineering 1 J.E. Norton, P.J. Fryer and I.T. Norton 2. Protein-Based Designs for Healthier Foods of the Future 9 G. Keith Harris and E. Allen Foegeding 3. Design of Foods Using Naturally Structured Materials 44 T.J. Foster 4. Designed Food Structures Based on Hydrocolloids 59 B. Wolf 5. Formulation Engineering of Food Emulsions 82 A.K. Pawlik, P.J. Fryer and I.T. Norton 6. The Physics of Eating 107 P. Lillford 7. Design Structures for Controlled Manipulation of Flavour and Texture 136 B.J.D. Le Révérend, O. Gouseti and S. Bakalis 8. Salt Reduction in Food 163 T.B. Mills and I.T. Norton 9. Food Structures Designed for Oral Response/Flavour Release 174 R. Linforth 10. The Colloidal State and its Relationship to Lipid Digestion 196 M. Golding 11. Hydrocolloid Formulations Engineered for Properties in the GI Tract 233 F. Spyropoulos and E. Nowak vi Contents 12. Design of Food Structures for Consumer Acceptability 253 J.E. Norton 13. Formulation Design to Change Food Habits 281 J.A. Harrold and J.C.G. Halford Index 309 List of Contributors S. Bakalis J.C.G. Halford School of Chemical Kissileff Laboratory for the Engineering, University of Study of Human Ingestive Birmingham, UK Behaviour, Department of Psychological Sciences, E. Allen Foegeding Institute of Psychology, Health Department of Food, and Society, University of Bioprocessing and Nutrition Liverpool, UK Sciences, North Carolina State University, USA G. Keith Harris Department of Food, T.J. Foster Bioprocessing and Nutrition Division of Food Sciences, Sciences, North Carolina State School of Biosciences, University, USA University of Nottingham, UK J.A. Harrold P.J. Fryer Kissileff Laboratory for the Centre for Formulation Study of Human Ingestive Engineering, University of Behaviour, Department of Birmingham, UK Psychological Sciences, Institute of Psychology, Health M. Golding and Society, University of Institute of Food, Nutrition and Liverpool, UK Human Health, Massey University, New Zealand B.J.D. Le Révérend Nestlé Research Center, O. Gouseti Switzerland School of Chemical Engineering, University of P. Lillford Birmingham, UK Centre for Formulation Engineering, University of Birmingham, UK viii List of Contributors R. Linforth E. Nowak Division of Food Sciences, School of Chemical Engineering, School of Biosciences, University of Birmingham, UK University of Nottingham, UK A.K. Pawlik T.B. Mills School of Chemical Engineering, School of Chemical Engineering, University of Birmingham, UK University of Birmingham, UK F. Spyropoulos I.T. Norton School of Chemical Engineering, Centre for Formulation University of Birmingham, UK Engineering, University of Birmingham, UK B. Wolf Division of Food Sciences, J.E. Norton School of Biosciences, Centre for Formulation University of Nottingham, UK Engineering, University of Birmingham, UK 1 Introduction to Food Formulation Engineering J.E. Norton , P.J. Fryer and I.T. Norton Centre for Formulation Engineering , University of Birmingham , UK 1.1 INTRODUCTION Food products are often structurally complex. This structure, or micro- structure, determines the foods fl avour (as a result of tastant or aroma release), its texture and mouthfeel, and the eating pleasure derived from its consumption, in addition to the effi ciency of uptake during diges- tion, the bioavailability of active compounds, and the effect it has on appetite and satiety. With the health issues of the modern age, including the prevalence of obesity, food research is often heavily focused on fat reduction, or methods of reducing the uptake of fat or slowing diges- tion, whilst maintaining sensory appeal and palatability. Thus, a combination of understanding of material chemistry and material science is needed, together with an understanding of how processing affects food structure, the science behind food consumption, from oral processing through to digestion, and the impact that food formulation engineering can have on liking, sensory perception, diges- tion, targeted delivery or appetite. This book aims to provide the reader with detailed reviews of the literature in these areas. The book is separated into three main sections: 1. Designing Struc- tured Foods, 2. Structure–Human Interaction and 3. Food Structure and the Consumer. In the fi rst part of the book we will consider how basic materials can be used to formulate complex food systems, with specifi c structures, desirable sensory attributes and health benefi ts. In the second part we will consider structure–human interaction, and how foods can be designed to get the greatest positive impact (in terms of oral process- ing and/or digestion) when producing healthier, more convenient, and/ or more environmentally friendly products. In the third part we will consider psychology, and the impact that food can have both on liking and acceptability, and appetite and satiety. Formulation Engineering of Foods, First Edition. Edited by Jennifer E. Norton, Peter J. Fryer, and Ian T. Norton. © 2013 John Wiley & Sons, Ltd. Published 2013 by John Wiley & Sons, Ltd. 2 Formulation Engineering of Foods 1.2 THE BOOK 1.2.1 Designing s tructured f oods In the fi rst part of this book we will consider the design of foods, and the use of complex structures. We will consider how basic materials (i.e. proteins, polysaccharides and hydrocolloids) can be used to struc- ture foods. We will also consider the use of emulsions (the most common use of fats in foods). This section contains four chapters: Chapter 2 (Harris and Foegeding) considers the use of proteins in foods, by building food structures that provide desirable sensory (e.g. fl avour, taste or texture) and health (e.g. nutrition and bioavailability) attributes. Proteins function by providing amino acids for protein syn- thesis and energy, providing bioactive peptides, and are also essential for the formation and stabilisation of food structures. During food processing, changes in the protein structure can occur, including denaturation or aggregation, racemisation, or covalent modifi cation of amino acids (e.g. Maillard browning). Proteins are important in many colloidal structures, including sols, emulsions, foams and gels, and can contribute to the stability of these systems by adsorbing at the inter- face. Proteins are essential for health, but also have a positive impact on satiety, as a result of both sensory cues (e.g. thickness/viscosity or savoury taste) and the macronutrient itself. The goal should be to combine food science and nutrition, to produce “nutritious and deli- cious” protein-rich foods that are highly nutritious and functional, but also highly palatable and satiating, that consumers would choose to eat. Chapter 3 (Foster) discusses the use of plant cell wall material (PCWM), a material that is not usually utilised, which may have sig- nifi cant and novel use in food products. PCWM could be used as an alternative to refi ned polymers, which are often accompanied by tight specifi cations. It can be split into “inner” fi bres (that are able to modify texture) and “outer” fi bres (which are a source of high insolu- ble dietary fi bre). Understanding of the processing steps (i.e. enzy- matic, thermal, mechanical and chemical), and their effect on the polymers within the PCWM can allow for controlled and reproducible food production. This, in turn, requires an understanding of PCWM at a material and molecular level, in order to redesign or optimise processing. The rheological properties of PCWM are similar to hydro- colloid gel networks, where particle–particle interactions and particle size distributions both determine rheological structure. Furthermore, these materials could be used as surface-active materials for emulsion and foam stabilisation (i.e. as “natural” surfactants). Particularly,

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