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Rheology of Food Materials Current Opinion in Colloid & Interface Science 16 (2011) 36–40 Contents lists available at ScienceDirect Current Opinion in Colloid & Interface Science journal homepage: www.elsevier.com/locate/cocis Rheology of food materials Peter Fischer ⁎, Erich J. Windhab Institute of Food, Nutrition and Health, ETH Zurich, 8092 Zurich, Switzerland article info abstract Article history: Food rheology focuses on the flow properties of individual food components, which might already exhibit a Received 12 July 2010 complex rheological response function, the flow of a composite food matrix, and the influence of processing Accepted 13 July 2010 on the food structure and its properties. For processed food the composition and the addition of ingredients Available online 18 July 2010 to obtain a certain food quality and product performance requires profound rheological understanding of individual ingredients their relation to food processing, and their final perception. Keywords: © 2010 Elsevier Ltd. All rights reserved. Rheology Suspensions Emulsions Foams Microstructure Flow geometries Tribology Squeeze flow Interfacial rheology Soft glasses 1. Introduction already in the early 1950 s. Food processing heavily relies on complex flow processes. Therefore, rheological characterization of the individual Global challenges in food science are the sustainable and safe access ingredients as well as the composed food product found on supermarket to clean water and supply of sufficient energy sources, i.e. food based on shelves is an integral part of food science. Rheological research in food fats, proteins, and carbohydrates for high quality human nutrition. In science is therefore closely linked to the development of food products this context food quality is mostly defined by sensorial characteristics and could address the industrial production of food (stirring, pumping, and consumer-driven preferences selecting the convenience level as dosing, dispersing, spraying), home based cooking as well as consump- well as health supporting properties of the chosen food. Depending on tion of food (oral perception, digestion, well-being). the socio-economical and nutritional background of the consumer, Properties of processed food products are increasingly tailored to individual diets might be different but will be, in particular in the so- meet consumers' requirements and benefits. Tailored product called Western Diet, based on food products that are partially or entirely properties are designed along structure–property and process– processed. The resulting decomposition and subsequent re-composition structure guidelines, considering structure from the molecular to of food materials allows us to design food according to nutritional the macroscopic scales and its consequences on processing and guidelines and to add ingredients for enhancing the nutritional benefits perception. Rheology comes into play in the context of structure as of the final product (e.g. fortification with micronutrients). The newly one of its most prominent dynamic properties. The close link of tailored or designed food might be stabilized by the same mechanism as rheology and structure also introduces the relationship to flow the original food components, but removed or added components will processing, which determines the dynamic conditions under which need additional stabilizing methods. It is not surprising that along with the food material flows. Particularly for food systems rheology plays the emergence of processed foods, food science has devoted significant an important role because (i) flow properties define food structure research to the role of individual ingredients, in particular to stabilizing during manufacturing (factory) or preparation (kitchen) and (ii) agents. Journals focusing on food hydrocolloids, carbohydrate biopoly- physiologically in mouth, stomach, and intestine where food structure mers, or food hydrocarbons and on interactions of ingredients with the is perceived and digested. Rheology impacts directly on perception food matrix were established in the 1980 s, while research on non- and digestion by influencing the flow characteristics during mastica- composed food such as starch-based products nucleated journals tion and digestion but also triggers other quality characteristics such as flavor or nutrient release at specific sites. Food rheology is not an unified discipline, but its practice can be fi ⁎ Corresponding author. subdivided into three categories. A rst category is represented by E-mail address: peter.fi[email protected] (P. Fischer). food product developers mostly based on a food technology 1359-0294/$ – see front matter © 2010 Elsevier Ltd. All rights reserved. doi:10.1016/j.cocis.2010.07.003 P. Fischer, E.J. Windhab / Current Opinion in Colloid & Interface Science 16 (2011) 36–40 37 background and aimed at comparative characterization of food 2.1. Rheology and human perception products and rheology–property relationships. Typical ‘properties’ of interest correlated with rheology are (i) sensory / perception During mastication and swallowing the tongue and mouth senses characteristics (e.g. texture), (ii) stability, (iii) convenience aspects only those aggregates greater than 20 μm [33]. Structured food (e.g. portioning, scoping, dosing, filling) and (iv) nutritive character- products either benefit from this size limit (structure breakdown is istics (e.g. release kinetics, satiety). The second category are associated with textural sensation and is coupled with flavor and represented by food engineers, who try to develop rheology–process nutrient release and therefore clearly links to eating pleasure) or relationships of the food and use rheological data for process or should be avoided (sandy mouth feel in chocolate is associated with a product optimization. Rheological measurements are also used in insufficiently refined product). Since many food systems, e.g. emul- analytical to semi-empirical modelling as well as in numerical flow sions and food suspensions, do have aggregate sizes of several μm, process simulations. Typical flow processes in food processing include food manufacturing operations aim at changing the microstructure on mixing/stirring, dispersing, extrusion, spinning, coating, injection this length-scale. In classical food technology and food engineering it moulding and spraying. The third category is represented by material is therefore of main interest to control the final food structure and its scientists or physicists who focus on rheology–structure relationships perception and texture [37–45]. For food quality control, relating of soft materials. They are mostly interested in model food systems, textural perception to physical measurements of food structure, such rheometric model flows as well as analytical to semi-empirical as rheological properties, requires understanding of the breakdown modelling and simulations. pathway of food during mastication and the correlation of instru- In a recent review we have attempted to give a brief overview of mental readings to decisions taken by humans. In this framework, current food rheology based on structural criteria, including phenom- biopolymer gels are considered as a suitable model systems to link enological, processing-related and molecularly-based approaches [1]. food structure and texture to rheological properties [40] because the Here, this brief overview intends to shed some light on rheological gelation mechanism of biopolymers composed out of proteins, techniques as well as on some recent research trends in food rheology. polysaccharides and combinations thereof is considerably known so that samples meet the requirements for parameter variations in a 2. Dealing with a hierarchical material sensorial test. The limited capacities of any rheological technique (including rheometers, viscometers, texture analyzers, and consist- Food products may be simple liquids or solids but the vast majority ometers) to elucidate texture and perception requires additional of food materials belong to the category of soft condensed matter descriptions of the product. To close this gap, combinations of sensory composed of a range of hierarchical nanostructures and microstruc- evaluation and structure analysis utilizing fluorescence microscopy, tures [2–8]. Accordingly, suspension, emulsion and interfaces [9–14], confocal laser scanning microscopy, NMR, and numerical modeling foams [15–20], biopolymer gels and mixtures [21–27] can be the food are use in order to characterize both microstructure and fracture encountered in rheological investigations. The rheology of such evolution during mastication [46–49]. It is to be expected that in the complex products is governed by the main ingredients and their future combined approaches measuring food structure, rheological interactions on a wide variety of length and time scales. For example, properties, oral processing, and sensory properties will addressed the droplets and particles in a typical food emulsion or food suspension, topic in detail. e.g. in a salad dressing and or in chocolate, are primarily interacting on A phenomena linked to perception and food structure is the recent the non-colloidal level, whereas the proteins, surfactants, cell walls, society-driven trend in food science for the replacement or the lipids, polysaccharides stabilizing the dispersed system interact on the reduction of fat. In case of a prominent candidate of a non-colloidal colloidal length scale. Moreover, in industrial scale food processing food material, chocolate, this would be the
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