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Controlled phase separation for texture modification

H. Firoozmand; D. Rousseau    Ryerson University, Toronto, ON, Canada

Abstract

Most processed foods that are multicomponent (e.g., dairy products and thickened soups) rely on the properties of mixed biopolymers to ensure optimal product functionality, minimize production costs and maximize shelf life. Germane to fundamentally tailoring the texture and microstructure of foods containing such biopolymer solutions is the characterization of their phase behaviour, particularly if the constituents are thermodynamically incompatible. Two tried-and-true approaches to tailoring the properties of biopolymer mixtures are the adjustment of their time/temperature history and pH. The addition of micro- ...

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