A thoroughly up-to-date and forward-looking presentation of the use of hydrocolloids in food
In Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition, a team of distinguished food researchers combines comprehensive and authoritative discussions on the conventional use of hydrocolloids to influence shape, structure and organoleptic properties of foods with exciting and emerging areas of innovation, such as texturing for 3D printing and enhancement of food nutrition.
The book explores the four principal quality factors of food: appearance, flavor, texture and nutrition, and introduces students and food technologists to the myriad uses of hydrocolloids. It also presents illustrations of relevant commercial food products that rely on hydrocolloids for their appeal, as well as recipes exemplifying the unique abilities of particular hydrocolloids.
Readers will also find: - A thorough introduction to the use of hydrocolloids to control food size and shape, including the manipulation of select geometrical properties of foods - A comprehensive exploration of the use of hydrocolloids to modulate food color and gloss, including the psychological impact of those properties - Practical discussions pertaining to the modification of food taste and odor using hydrocolloids - A thorough description of the ways in which hydrocolloids are used to improve crispy, crunchy and crackly foods
Perfect for food scientists working in product development and food engineers, Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition is sure to earn a place in the libraries of research chefs, as well as food chemists, food microbiologists and food technologists.
Table of Contents
Preface xiii
Acknowledgments xxi
About the Authors xxiii
1 Use of Hydrocolloids to Control Food Size and Shape 1
1.1 Introduction 1
1.2 The Attractive Shape of Foods 1
1.2.1 Triangular and Prism- Shaped Foods 1
1.2.2 Rectangular and Cube- Shaped Foods 4
1.2.3 Circular and Spherical- Shaped Foods 4
1.3 Selected Geometrical Properties of Foods 6
1.3.1 Size 6
1.3.2 Characterization of Size 6
1.3.3 Size Reduction 7
1.3.4 Energy Requirements for Size Reduction of Solid Materials 8
1.4 Size Enlargement and Reduction Processes 10
1.4.1 Definition of Forming and Its Aims 10
1.4.2 Confectionery Molders 10
1.4.3 Pie- Casing Formers 10
1.4.4 Hydrocolloids in Food Fillings 11
1.4.5 Cutting and Shaping Spherical Edible Products 12
1.5 Shape - Definition and Implications 12
1.5.1 Shape of a Food Commodity 12
1.5.2 Roundness and Sphericity 12
1.5.3 Average Projected Area and Sphericity of Hydrocolloid Beads 14
1.5.4 How Are Gels Shaped? 15
1.5.5 Silicone Molds to Modify Gel Shapes and Sizes 16
1.6 Miscellaneous Shapes and Sizes of Edible Hydrocolloid Products 17
1.6.1 Edible Hydrocolloid Gel Beads 17
1.6.2 Parameters to Be Considered Upon Formation of Beads Through Capillary Jet Breakage 18
1.6.3 Bead Shape and Its Improvement 20
1.6.4 Shape and Size of Hydrocolloid Beads and Their Estimation 23
1.7 Assorted Specially Shaped and Sized Hydrocolloid Foods 23
1.7.1 Ham Consommé with Alginate Melon Beads 23
1.7.2 Extruded Gel Noodles 24
1.7.3 Cold Gels 24
1.7.4 Knot Foie 24
1.7.5 Shapes of Gummy Worms 25
1.7.6 Gel Films 25
1.8 Foods for the Elderly 26
1.8.1 Effects of Hydrocolloid Addition on the Mastication of Minced Foods 27
1.8.2 Hydrocolloids for the Design of Food for the Elderly 27
1.9 Demonstrating the Use of Hydrocolloids in Controlling Food Size and Shape 28
1.9.1 Agar Spaghetti 31
1.9.2 Commercial Experimental Set to Produce Artificial Salmon Roe 32
References 32
2 Use of Hydrocolloids to Modulate Food Color and Gloss 40
2.1 Introduction 40
2.2 Appearance of Objects 40
2.3 Optical Properties 41
2.4 Color 42
2.4.1 Color of Food Commodities 42
2.4.2 Expressing Color Numerically 42
2.4.3 The Kubelka-Munk Concept 47
2.5 Gloss 48
2.5.1 General Approach 48
2.5.2 What Is Gloss and Why Is It Measured? 48
2.5.3 Gloss Units and What Differences in Gloss Can Be Detected by Humans 49
2.5.4 How Gloss Is Measured and Glossmeter Types 50
2.6 On the Psychological Impact of Food Color and Gloss 51
2.7 Where and When Are Hydrocolloids Utilized to Modulate Food Color and Gloss? 51
2.7.1 Color of Fruit Leathers and Bars 51
2.7.2 Gloss and Transparency of Edible Films 54
2.7.3 High- Gloss Edible Coating 55
2.7.4 Gloss and Transparency of HPMC Films Containing Surfactants as Affected by Their Microstructure 55
2.7.5 Hydrocolloids in Forming Properties of Cocoa Syrups 56
2.7.6 Color of Deep- Fat- Fried Products 56
2.7.7 Spray- Dried Products 58
2.7.8 Interaction of Anthocyanins with Food Hydrocolloids 59
2.8 Demonstrating the Use of Hydrocolloids to Prepare Colored and Glossy Products/ Recipes 60
2.8.1 Teriyaki Fish with Pullulan 63
2.8.2 Neutral Mirror Glaze (nappage neutre) 64
References 65
3 Use of Hydrocolloids to Modify Food Taste and Odor 74
3.1 Introduction 74
3.2 Flavor Perception: Aroma, Taste, and Volatile Compounds 74
3.3 Flavor of Hydrocolloid- Supplemented Value- Added Foods 78
3.3.1 Low- Fat Cheddar Cheese 78
3.3.2 Wholegrain Sorghum Bread 79
3.3.3 Fish Fingers 80
3.3.4 Meat Analogs 80
3.3.5 Spreads 81
3.3.6 Protein Beverages 81
3.4 Interactions of Flavor Compounds with Different Food Ingredients 82
3.4.1 Interactions Between Proteins and Flavor Compounds 82
3.4.2 Interactions Between Starch and Flavor Compounds 83
3.4.3 Interactions Between Hydrocolloids and Flavor Compounds 84
3.5 Effect of Hydrocolloids on Sensory Properties of Selected Model Systems and Beverages 86
3.6 Influence of Hydrocolloids on the Release of Volatile Flavor Compounds 88
3.7 Gels and Flavor 90
3.7.1 Hydrocolloid Gels and Flavor Release 90
3.7.2 Phase- Separated Gels and Aroma Release 91
3.8 The Influence of Flavor Molecules on the Behavior of Hydrocolloids 92
3.9 Demonstrating the Use of Hydrocolloids in Modifying Food Taste/Odor 92
3.9.1 Fried Chicken with Methylcellulose (MC) 95
3.9.2 Gluten- Free Bread with Hydroxypropyl Methylcellulose (HPMC) 96
References 97
4 Use of Hydrocolloids to Control Food Viscosity 107
4.1 Viscosity of Fluids 107
4.1.1 The Field of Flow and Viscosity 107
4.1.2 Laminar Flow and Turbulent Flow 108
4.2 Important and Useful Definitions 111
4.2.1 Dynamic Viscosity and Fluidity 111
4.2.2 Kinematic Viscosity 111
4.2.3 Relative Viscosity 111
4.3 Flow Equations 112
4.3.1 Definitions of Apparent Viscosity, Shear Stress, and Shear Rate 112
4.3.2 The General Equation for Viscosity 112
4.3.3 The Power Equation 113
4.3.4 The Herschel- Bulkley Model 113
4.3.5 Casson Equation 114
4.4 Thickening and Viscosity- Forming Abilities of Hydrocolloids - A General Approach 115
4.5 Hydrocolloids as Viscosity Formers in Foods 116
4.6 Time Dependence of Hydrocolloid Solutions 121
4.7 Fluid Gels 124
4.8 Demonstrating the Use of Hydrocolloids to Control Viscosity in Foods 126
4.8.1 Creamy Italian Dressing 128
4.8.2 French Dressing 128
References 129
5 Use of Hydrocolloids to Improve the Texture of Crispy, Crunchy, and Crackly Foods 136
5.1 Introduction 136
5.2 Definitions of Crispness and Crunchiness 136
5.3 Dependence of Crunchiness and Crispness on Moisture and Oil Content 137
5.4 Mechanical, Acoustical, and Temporal Aspects of Crunchiness and Crispness 140
5.5 Crackly Foods 142
5.6 Methods for Improving the Texture of Crispy and Crunchy Foods Using Hydrocolloids 146
5.6.1 Vacuum Frying 146
5.6.2 Coating and Batter 148
5.7 Enhancement of Food Acoustic Properties Using Various Hydrocolloids 149
5.7.1 Contribution of Inulin to Crispness of Biscuits, Pizza, and Wafers 149
5.7.2 Crispness of Banana Chips 149
5.7.3 Specialty Starches as Functional Ingredients 150
5.7.4 Specialty Starches in Snack Foods 151
5.7.5 Protein- Rich Extruded Snack 152
5.8 Demonstrating the Preparation of Crunchy Products 154
5.8.1 Baked Tortilla Chips 156
5.8.2 Commercial Fabricated Potato Chips 157
5.8.3 Commercial Fabricated Fried Potato 157
References 157
6 Use of Hydrocolloids to Improve the Texture of Hard and Chewy Foods 166
6.1 Texture Definitions 166
6.1.1 Hardness 166
6.1.2 Chewiness 167
6.1.3 Juiciness 167
6.2 Use of Hydrocolloids to Improve Bread Texture 168
6.3 Dairy Products 171
6.3.1 Dairy Foods 171
6.3.2 Cheeses 172
6.3.3 Functionality of Selected Hydrocolloids on Texture of Ice Cream 172
6.4 Fish Products 174
6.5 Further Contributions of Hydrocolloids to Textural Improvement 175
6.6 Other Miscellaneous Applications 176
6.6.1 Rice Starch Pastes 176
6.6.2 Rice Starch-Polysaccharide and Other Mixed Gels 177
6.6.3 Hydrocolloid Effects on Pea Starch 178
6.7 Demonstrating the Use of Hydrocolloids in Creating/Controlling Food Hardness and Chewiness 179
6.7.1 Agar Jelly, Seiryu 182
6.7.2 Low- Concentration Carrageenan Jelly, mizu- Shingen mochi 183
References 183
7 Use of Hydrocolloids to Control the Texture of Multilayered Food Products 192
7.1 Introduction 192
7.2 Multilayered Hydrocolloid- Based Foodstuffs 192
7.2.1 Confectionery Products 192
7.2.2 Cream- Filled Multilayered Food Products 194
7.2.3 Gelled Multilayered Food Products 195
7.2.4 Multilayered Films 197
7.2.5 Nano- Multilayer Coatings 198
7.2.6 Multilayered Liposomes and Capsules 199
7.2.7 Multilayered Particles 199
7.3 Methods to Estimate Properties of Multilayered Products 200
7.3.1 Assessment of Stiffness and Compressive Deformability of Multilayered Texturized Fruit and Gels 200
7.3.2 Calculating the Stress-Strain Relationships of a Layered Array of Cellular Solids 202
7.3.3 Other Techniques to Assess Multilayered Products 205
7.4 Current Systems and Methods to Prepare Multilayered Products 205
7.4.1 Extrusion and Coextrusion 205
7.4.2 Injection Molding 207
7.4.3 3D- Printing and Layered Products 208
7.4.4 Multilayered Emulsions 208
7.5 Further Matters Related to Multilayered Products 209
7.5.1 Natural Food- Grade Emulsifiers and Interfacial Layers 209
7.5.2 Multilayer Adsorption 210
7.5.3 Gelled Double- Layered Emulsions 210
7.6 Complications Related to Multilayered and Colored Products 211
7.7 Future Potential Biotechnological Uses of Multilayered Gels 215
7.8 Demonstrating the Use of Hydrocolloids to Prepare Multilayered Products/ Recipes 216
7.8.1 Multilayered Gelatin Jelly 219
7.8.2 Beer- Like Jelly 219
References 220
8 Hydrocolloids to Control the Texture of Three- Dimensional (3D)-Printed Foods 230
8.1 Introduction 230
8.2 A Brief History of 3D Printing 230
8.3 3D Printing of Foods 231
8.3.1 3D Options in Foods 231
8.3.2 Special Personalized Foods for the Elderly 233
8.4 3D- Printed Food Products 234
8.4.1 Printed Sugar Products 234
8.4.2 Chocolate 235
8.4.3 Pastes, Pizza, Cookies, and Meat 236
8.5 Production of Snacks 237
8.5.1 Cereal- Based 3D Snacks 237
8.5.2 Fruit Snacks 238
8.6 Printability of Food Additives 238
8.6.1 Issues Related to 3D Food Printing 238
8.6.2 Printability of Hydrocolloids 238
8.6.3 Protein Products Applicable for 3D Printing 239
8.6.4 The Effect of 3D Printing on Lipids 240
8.7 Infill Percentage and Pattern 241
8.8 Modifying Food Texture to Suit Personal and Other Requirements by 3D Printing Technology 242
8.9 Hydrocolloids in 3D Printing 243
8.10 3D Printing of Hydrocolloid Foods Served in Restaurants 244
8.11 3D Printing and Laser Cooking 248
8.12 Novel Application for 4D Food Printing 248
References 249
9 Use of Hydrocolloids to Control Food Nutrition 255
9.1 Nutritional Applications of Natural Hydrocolloids 255
9.2 Types of Dietary Fibers 256
9.3 Dietary Fiber as a Versatile Food Component 257
9.4 Food Enriched in β- Glucans 258
9.5 Cereal Polysaccharides as the Foundation for Useful Ingredients in the Reformulation of Meat Products 259
9.6 Health Claims of Hydrocolloids 261
9.7 Miscellaneous Cases of Nutritional and Health Benefits 262
9.7.1 Health Benefits of Lactic Acid Bacteria (LAB) Exopolysaccharides (EPSs) 262
9.7.2 Fat Replacers 264
9.7.3 Benefits of Dietary Fermentable Fibers for Chronic Kidney Disease (CKD) 265
9.8 Demonstrating the Use of Hydrocolloids in Controlling Nutrition 266
9.8.1 Keto Bread Rolls with Inulin 269
References 270
Index 279
