Design of biopolymer and emulsion structure to control physical characteristics of food for desired sensorial properties

Appelqvist, A. M. Ingrid and Bialek, Jadwiga (2005) Design of biopolymer and emulsion structure to control physical characteristics of food for desired sensorial properties. [Proceedings Paper]

Biopolymer and emulsion structuring are used in the Food Industry to impart stability, texture and appearance to fabricated foods. By controlling the phase behaviour of mixed biopolymers the rheological properties of food composites can be designed. Rheological measures of model emulsion systems will be presented and the relationship with sensory measures discussed. Specifically the effect of emulsion structuring and their interaction with gelled particles on controlling texture (pourable to spoonable) and in-mouth breakdown will be addressed. Some correlation with rheological and organoleptic properties including postulated mechanisms will be presented.

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Abstract

Biopolymer and emulsion structuring are used in the Food Industry to impart stability, texture and appearance to fabricated foods. By controlling the phase behaviour of mixed biopolymers the rheological properties of food composites can be designed. Rheological measures of model emulsion systems will be presented and the relationship with sensory measures discussed. Specifically the effect of emulsion structuring and their interaction with gelled particles on controlling texture (pourable to spoonable) and in-mouth breakdown will be addressed. Some correlation with rheological and organoleptic properties including postulated mechanisms will be presented.

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Item Type:	Proceedings Paper
Additional Information:	Available at Perpustakaan Sultan Abdul Samad, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. TP684 P3I61 2005 Call Number
AGROVOC Term:	biopolymers
AGROVOC Term:	food quality
AGROVOC Term:	organoleptic properties
AGROVOC Term:	functional foods
AGROVOC Term:	food technology
AGROVOC Term:	product development
AGROVOC Term:	organoleptic analysis
AGROVOC Term:	scientists
AGROVOC Term:	product quality
Geographical Term:	Netherlands
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	23 Oct 2025 04:07
Last Modified:	23 Oct 2025 04:07
URI:	http://webagris.upm.edu.my/id/eprint/1181

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