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Food Rheology: a Personal View of the Past and Future

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Food Rheology: a Personal View of the Past and Future ANNUAL TRANSACTIONS OF THE NORDIC RHEOLOGY SOCIETY, VOL. 16, 2008 Food rheology: A personal view of the past and future Richard Ipsen1 1 University of Copenhagen/ Faculty of Life Sciences, Copenhagen, Denmark ABSTRACT well as in industry. Hence I felt the need to In the last 20 years or so, rheology has look back become an increasingly important tool for food science as well as the food industry and is now used for a wide range of purposes, ranging from routine analysis in industry to more complex investigations of e.g. macromolecular interactions. The following is a subjective summary and status of the development within the various areas of food rheology. The focus is on the rheology of dairy products, and most of the examples illustrating the development are from dairy science and industry. Figure 1. Number of papers containing Also included is a view into the possible the term ‘food rheology’ (bars) as well as future of food rheology, i.e. a commented ‘food’ and ‘rheology’ (black circles) found description on some of the probable by searching Google™ Scholar, May 2008. directions and applications and evaluate the contribution rheology has INTRODUCTION made to food science, and also hazard a A rough estimate of the interest in food guess as to what future directions food rheology can be seen in Fig. 1, which shows rheology can be imagined to take. results from searching Google™ Scholar for Some of the areas that have received papers with the term ‘food rheology’ as well major attention are: as papers with ‘food’ and ‘rheology’. There is little doubt that the amount of published Rheology as a probe for macromolecular material dealing with the area has been interactions in foods steadily increasing in the last 20 years or so Relation between measured instrumental – and no decline in the interest seems (rheological) parameters and sensory evident. perception This estimate coincides well with my Using rheology to predict final food own experience: That food rheology has product quality. become a well established part of the Rheology as an integrated part of food toolbox for food scientists in academia as ingredient development and verification Interfacial rheology for emulsions and There are numerous examples of studies foams dealing with the relation between measured Food process rheology instrumental (rheological and fracture) Relations between rheology and food parameters and sensory perception of food. microstructure Within our group we have paid much Rheology and oral processing attention to establishing such relations for a variety of dairy foods. An example dealing In the following I’ll provide a few with stirred yoghurt4 will suffice to examples from the above areas to illustrate illustrate the complexity involved. We found the applicability of rheological methods in that the sensory perception of creaminess in food science. low-fat yoghurt depended mainly on oral viscosity and smoothness. Creaminess was RHEOLOGY AS A PROBE FOR not only a result of textural properties and MACROMOLECULAR INTERACTIONS hence was difficult to predict solely from Rheology is a bulk method, usually, and rheological properties. does not provide direct evidence of In the same study much improved macromolecular interaction. It is, however, a predictions of oral viscosity measured using good investigative tool, illustrating the Posthumus funnel were found by phenomena that can subsequently be probed recording the mass of yoghurt exiting the by other methods. funnel, illustrating that simple empirical When rheology was applied initially to measurements can be useful when dealing follow the acidification of milk, one of the with more straight forward textural questions was where the somewhat puzzling parameters than creaminess. ‘bump’ in the phase angel (δ) came from1. Certainly more dedicated data treatment Immediately after the gel point, δ decreases can be used to extract information from to below 20o and then gradually increases to empirical tests. The sensory crunchy- or a maximum when the pH is approximately 5 crispiness of food can be related to the and then steadily declines to a final value of jaggedness of the force-displacement curve o 13-15 . This was later resolved to be a obtained in compression or cutting5. consequence of network formation A recent review6 dealing with facilitated by heat treated whey protein prior biopolymer gels as model systems for to total depletion of calcium from the casein understanding the relationships between micelles. In fact, it appears2 that if network food structure and sensory texture notes the (i.e. gel) formation, irrespective of how it is need for more comprehensive coupling of induced, occurs at pH values above ~ 5, sensory attributes with microstructural where almost all calcium will be on ionic fracture and macroscopic rheological form, the ‘bump’ in δ is evident, illustrating properties. Thus, in order to probe and continuing depletion of calcium from the understand the complex nature of food casein micelles. texture, studies are needed that incorporate Another case, where rheology gave the analysis of food structure, mechanical initial evidence for a surprising properties and oral processing with sensory phenomenon, is our own discovery of texture attributes6. nanotubular structures induced by limited proteolysis3. USING RHEOLOGY TO PREDICT FINAL FOOD PRODUCT QUALITY RHEOLOGY AND SENSORY It is, of course, of major interest to food PERCEPTION manufacturers to be able to predict final food quality from tests on raw materials or partially processed products. Consider, for the quality of many food products. example, frozen dough, where a recent Numerous studies have been conducted on study7 has been able to correlate dough simplified model systems in order to textural behaviour in compression with the understand the behaviour of various surface quality of final bread samples. This gives active components at interfaces. producers the ability to intervene in the It is often not possible to directly relate bread making process and make necessary the interfacial rheological properties to adjustments. functionality such as foam or emulsion Our own recent research shows that stability15. However, even in highly rheological measurements (oscillatory complex systems, interfacial rheology can shear) performed on cheese powder be used to probe the mechanisms underlying suspensions can be used to predict the phenomena observed in bulk. An example of functionality of the cheese powders in this is the effect of adding phospholipase to cheese cracker manufacture8. cheese milk, where the resultant improved emulsification of fat into the cheese matrix RHEOLOGY IN FOOD INGREDIENT and the observed higher (~ 3 %) yield can DEVELOPMENT AND VERIFICATION be related to interactions between protein As many ingredients are added to food and lyso-phospholipid and the increased products in order to control textural ability of lyso-phospholipid to decrease properties and ensure long shelf-life, it is surface tension12. not surprising that much research and development effort has been applied to FOOD PROCES RHEOLOGY using rheology for understanding and Food process rheology is often confined verifying the efficacy of various food to the behaviour of liquid foodstuffs, though ingredients. the tendency is increasingly to consider the Just considering our group, we have used response of both solid and liquid rheology to probe food ingredients such as materials18. enzymes (e.g. transglutaminase, proteases Monitoring viscosity online or in-line including rennet, during food processing poses a number of phospholipases)9,10,11,12, milk protein challenges due to the complex rheological preparations (e.g. whey protein concentrates nature of typical fluid foods. Foods can for and isolates, purified whey proteins, casein, example be multiphase, elastic, shear caseinates)4,13,14,15 and polysaccharides thinning, fibrous, particulate and highly (exopolysaccharides and viscous. In addition, high temperature and carrageenans)16,17. pressure demands specific design of Rheology has, in combination with other equipment and sanitary requirements must methods, most certainly contributed in a also be met19. A number of approaches major way to our understanding of the have, however, proven successful for mechanism behind how ingredients act in process viscometry in the food industry, the very complex systems that foods are. either in pilot or full industrial scale. Methods used include tube, vibrational, INTERFACIAL RHEOLOGY FOR rotational, hot wire, mixer viscometry, EMULSIONS AND FOAMS Ultrasonic Doppler Velocimetry, ultrasonic Not only has bulk rheology become an reflectance and diffusing wave integrated part of the toolbox of food spectroscopy19. scientists and developers. Interfacial It would appear that ultrasonics-based phenomena are increasingly being in-line rheometry could be developed into a recognized as being of major importance to valid method of process monitoring as it can be used for studying in-line the rheological it interacts with the protein matrix in properties of e.g. starch suspensions and yoghurt and hence also the resulting gels20. A non-invasive Doppler ultrasound- microstructure. This is again reflected in the based technique has for example been used rheological and sensory properties, e.g. in for investigation of non-stationary flow in the characteristic ropiness normally chocolate pre-crystallization21 and the associated with EPS producing LAB. High influence of seeded crystals, temperature, ropiness is associated
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