Fotios Spyropoulos

Practical food rheology : an interpretive approach

Preface. Contributors. 1 Introduction - Why the Interpretive Approach? (Niall W. G. Young). 1.1 Rheology - What is in it for me? 1.1.1 Case study. 2 Viscosity and Oscillatory Rheology (Taghi Miri). 2.1 Introduction. 2.2 Food rheology. 2.3 Directions of rheological research. 2.3.1 Phenomenological rheology or macrorheology. 2.3.2 Structural rheology or microrheology. 2.3.3 Rheometry. 2.3.4 Applied rheology. 2.4 Steady-state shear flow behaviour: viscosity. 2.4.1 Rheological models for shear flow. 2.4.2 Wall slip. 2.5 Viscoelasticity and oscillation. 2.5.1 Oscillatory testing. 2.6 Process, rheology and microstructural interactions. 2.7 Rheology of soft solids. 2.7.1 Capillary rheometer. 2.7.2 Squeeze flow rheometer. 2.8 Measuring instruments - practical aspects. 2.8.1 Choosing the right measuring system. 3 Doppler Ultrasound-Based Rheology (Beat Birkhofer). 3.1 Introduction. 3.1.1 Overview. 3.1.2 History of ultrasonic velocimetry. 3.1.3 Existing literature on UVP-based rheometry. 3.2 Ultrasound transducers. 3.3 Flow adapter. 3.3.1 Doppler angle. 3.4 Acoustic properties. 3.4.1 Propagation. 3.4.2 Attenuation. 3.4.3 Sound velocity. 3.4.4 Scattering. 3.4.5 Backscattering. 3.5 Electronics, signal processing and software. 3.5.1 Electronics. 3.5.2 Signal processing and profile estimation. 3.5.3 Software. 3.6 Pipe flow and fluid models. 3.6.1 Gradient method or point-wise rheological characterisation. 3.6.2 Power law fluid model. 3.6.3 Herschel-Bulkley fluid model. 3.6.4 Other models. 3.7 Rheometry. 3.7.1 Averaging effects at the pipe wall. 3.7.2 Fitting. 3.7.3 Gradient method. 3.8 Examples. 3.8.1 Carbopol solution. 3.8.2 Suspension of polyamide in rapeseed oil. 3.9 Summary. 4 Hydrocolloid Gums - Their Role and Interactions in Foods (Tim Foster and Bettina Wolf). 4.1 Introduction. 4.2 Behaviour of hydrocolloid gums in solution. 4.3 Hydrocolloid gelation and gel rheology. 4.4 Hydrocolloid-hydrocolloid interactions. 4.5 Hydrocolloids in foods - role and interactions. 5 Xanthan Gum - Functionality and Application (Graham Sworn). 5.1 Introduction. 5.2 Xanthan molecular structure and its influence on functionality. 5.3 The conformational states of xanthan gum. 5.4 Food ingredients and their effects on xanthan gum functionality. 5.4.1 Salts. 5.4.2 Acids (pH). 5.4.3 Xanthan and proteins. 5.4.4 Xanthan and starch. 5.5 Food processing and its impact on xanthan gum functionality. 5.5.1 Thermal treatment. 5.5.2 Homogenisation. 5.5.3 Freezing. 5.6 Food structures. 5.6.1 Emulsions. 5.6.2 Gels. 5.7 Applications. 5.8 Future trends. 6 Alginates in Foods (Alan M. Smith and Taghi Miri). 6.1 Alginate source and molecular structure. 6.2 Alginate hydrogels. 6.3 Alginic acid. 6.4 Alginate solutions. 6.5 Enzymatically tailored alginate. 6.6 Alginates as food additive. 6.6.1 Gelling agent. 6.6.2 Thickening agent. 6.6.3 Film-forming agent. 6.6.4 Encapsulation and immobilisation. 6.6.5 Texturisation of vegetative materials. 6.6.6 Stabiliser. 6.6.7 Appetite control. 6.6.8 Summary. 7 Dairy Systems (E. Allen Foegeding, Bongkosh Vardhanabhuti and Xin Yang). 7.1 Introduction. 7.2 Fluid milk. 7.2.1 Rheological properties of milk. 7.2.2 Measurements of the rheological properties of milk. 7.2.3 Factors influencing milk rheological properties. 7.2.4 Correlating rheological properties of milk to sensory perceptions. 7.2.5 Process engineering calculation. 7.3 Solid cheese. 7.3.1 Small amplitude oscillatory tests. 7.3.2 Large strain rheological analysis. 7.3.3 Creep and stress relaxation. 7.4 Rheological properties of semi-solid dairy foods. 7.4.1 Flow properties. 7.4.2 Yield stress. 7.4.3 Viscoelastic properties of semi-solid dairy products. 7.5 Effect of oral processing on interpretation of rheological measurement. 8 Relationship between Food Rheology and Perception (John R. Mitchell and Bettina Wolf). 8.1 Introduction. 8.2 Rheology and thickness perception. 8.3 Rheology and flavour perception. 8.4 Mixing, microstructure, gels and mouthfeel. 8.4.1 Mixing. 8.4.2 Microstructure. 8.4.3 Mouthfeel. 8.4.4 Gels. 8.5 Beyond shear rheology. 8.6 Conclusions. 9 Protein-Stabilised Emulsions and Rheological Aspects of Structure and Mouthfeel (Fotios Spyropoulos, Ernest Alexander K. Heuer, Tom B. Mills and Serafim Bakalis). 9.1 Introduction. 9.2 Processing and stability of emulsions. 9.2.1 Instabilities in emulsions. 9.2.2 Protein functionality at liquid interfaces. 9.2.3 Protein-stabilised oil-in-water emulsions - Effect of aqueous phase composition. 9.2.4 Effect of processing. 9.3 Oral processes. 9.3.1 Different stages and phenomena during oral processing. 9.3.2 Fluid dynamics during oral processing. 9.3.3 Interactions with saliva. 9.3.4 Interaction with oral surfaces. 9.4 In vitro measurements of sensory perception. 9.5 Future perspectives. 10 Rheological Control and Understanding Necessary to Formulate Healthy Everyday Foods (Ian T. Norton, Abigail B. Norton, Fotios Spyropoulos, Benjamin J. D. Le Reverend and Philip Cox). 10.1 Introduction. 10.2 Design and control of material properties of foods inside people. 10.2.1 Oral perception of foods. 10.2.2 Food in the stomach. 10.2.3 Food in the intestine. 10.3 Reconstructing foods to be healthy and control dietary intake. 10.3.1 Use of emulsions as partial fat replacement. 10.3.2 Duplex emulsions. 10.3.3 Fat replacement with air-filled emulsion. 10.3.4 Sheared gels (fluid gels). 10.3.5 Water-in-water emulsions. 10.3.6 Self-structuring systems. 10.4 Conclusions. References. Index.

A comparative study on the capacity of a range of food-grade particles to form stable O/W and W/O Pickering emulsions

Whilst literature describing edible Pickering emulsions is becoming increasingly available, current understanding of these systems still suffers from a lack of consistency in terms of the (processing and formulation) conditions within which these structures have been studied. The current study aims to provide a comparative analysis of the behaviour of different edible Pickering candidates and their ability to stabilise emulsion droplets, under well-controlled and uniform experimental conditions, in order to clearly identify the particle properties necessary for successful Pickering functionality. More specifically, an extensive investigation into the suitability of various food-grade material to act as Pickering particles and provide stable oil-in-water (O/W) and water-in-oil (W/O) emulsions was carried out. Polysaccharide and flavonoid particles were characterised in terms of their size, ζ-potential, interfacial activity and wettability, under equivalent conditions. Particles were subsequently used to stabilise 20% w/w O/W and W/O emulsions, in the absence of added surfactant or other known emulsifying agents, through different processing routes. All formed Pickering emulsions were shown to resist significant droplet size variation and remain stable at particle concentrations between 2 and 3% w/w. The main particle prerequisites for successful Pickering stabilisation were: particle size (200nm - 1μm); an affinity for the emulsion continuous phase and a sufficient particle charge to extend stability. Depending upon the employed emulsification process, the resulting emulsion formation and stability behaviour can be reasonably predicted a priori from the evaluation of specific particle characteristics.

Effect of Processing on Biopolymer Interactions

Publisher Summary Various studies have shown that the hydrocolloids that can be influenced by processing to produce new structures and material properties undergo aggregation processes to form bulk three-dimensional gels. The effect of applied forces depends upon the relative timescales and dimensions of the ordering process and the applied mechanical forces. The biggest effect of applied mechanical forces is seen to be on gelation. The presence of charged groups on one of the polymers has a profound influence on the phase behavior. The quality of water-in-water emulsion-based products often depends on the morphology and structure of these mixtures, which in turn strongly depends on the interfacial tension between the two aqueous phases. It is therefore important to understand the phase behavior, rheological behavior, and other factors affecting phase morphology and structure of such systems. The kinetics of digestion depends on the chemical and physical characteristics of food and their interaction with the physiological events occurring within the gastrointestinal (GI) tract. This chapter considers the environment and processes that occur during the digestive process and how these influence or are influenced by hydrocolloids.

Segregation of Tetragenococcus halophilus and Zygosaccharomyces rouxii using W 1 /O/W 2 double emulsion for use in mixed culture fermentation

Antagonism in mixed culture fermentation can result in undesirable metabolic activity and negatively affect the fermentation process. Water-oil-water (W1/O/W2) double emulsions (DE) could be utilized in fermentation for segregating multiple species and controlling their release and activity. Zygosaccharomyces rouxii and Tetragenococcus halophilus, two predominant microbial species in soy sauce fermentation, were incorporated in the internal W1 and external W2 phase of a W1/O/W2, respectively. The suitability of DE for controlling T. halophilus and Z. rouxii in soy sauce fermentation was studied in relation to emulsion stability and microbial release profile. The effects of varying concentrations of Z. rouxii cells (5 and 7logCFU/mL) and glucose (0%, 6%, 12%, 30% w/v) in the W2 phase were investigated. DE stability was determined by monitoring encapsulation stability (%), oil globule size, and microstructure with fluorescence and optical microscopy. Furthermore, the effect of DE on the interaction between T. halophilus and Z. rouxii was studied in Tryptic Soy Broth containing 10% w/v NaCl and 12% w/v glucose and physicochemical changes (glucose, ethanol, lactic acid, and acetic acid) were monitored. DE destabilization resulted in cell release which was proportional to the glucose concentration in W2. Encapsulated Z. rouxii presented higher survival during storage (~3 log). The application of DE affected microbial cells growth and physiology, which led to the elimination of antagonism. These results demonstrate the potential use of DE as a delivery system of mixed starter cultures in food fermentation, where multiple species are required to act sequentially in a controlled manner.