Food Texture Design And Optimization

Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical insights for professionals who are starting in the field as well as experts looking to enhance their knowledge or expand into new areas.

The first part of this book presents case studies on formulating products in a broad variety of application segments, such as cheese, ice-cream, baked goods, gluten-free products, low-fat/non-fat dairy products and more. Challenges related to maintaining texture while optimizing nutritional content, cost, flavor and other attributes of the food product are investigated. The book also highlights the importance of texture design and optimization in several types of food products and demonstrates how experts have applied this knowledge in the industry. Part two provides an overview of the latest advances in tools and techniques for food texture design and optimization, focusing on the use of instrumental techniques, the application of sensory techniques, and the use of marketing and consumer insight tools in the design and optimization of food products. The ability to use advanced characterization techniques in this field is critical for both new and established practitioners in tackling the problems they face. Food Texture Design and Optimization serves as an important reference for technical practitioners on how to adopt advanced techniques in food texture research. This information is invaluable in reviewing establish the state of the art in this field and providing a minimum recommended standard for food formulators.



Contents: Contributors ix

1 Introduction 1 Yadunandan Lal Dar and Joseph M. Light

Part I Product development challenges and texture solutions19

2 People, products, texture: a personal retrospective 21 Howard R. Moskowitz

3 Optimizing textural properties of soft solid foods: replacingeggs 45 Xin Yang

4 Low fat ice cream 74 Arun Kilara

5 Formulating gelatin free products 93 P. L. Buwalda

6 Modified whey proteins as texturizers in reduced and low-fatfoods 108 Jeffrey Banes, Thomas Helm, and David Taylor

7 Texture design for breaded and battered foods 128 Chandani Perera and Milda E. Embuscado

8 Multi-textured foods 159 Arun Kilara and Tapashi Sengupta

9 Textural attributes of wheat and gluten free pasta 222 Alessandra Marti, Maria Ambrogina Pagani, and KoushikSeetharaman

10 A ddressing texture challenges in baked goods with fiber245 Rajen S. Mehta

Part II A dvances in texture measurements and consumerinsights 281

11 Use of electromyography in measuring food texture 283 Takahiro Funami, Sayaka Ishihara, and Kaoru Kohyama

12 Texture design for creaminess: the role of lubrication308 Fred van de Velde and Els de Hoog

13 Descriptive analysis of food texture: advances in the sensorycharacterization of food textures 321 Gail Vance Civille and Joanne Seltsam

14 Mind genomics(R) and texture: the experimental science ofeveryday life 342 Howard R. Moskowitz

15 The use of advanced spectroscopic techniques to understandtexture in dairy foods 378 Marcela Alexander and Milena Corredig

16 A tomic force microscopy for determining surface interactionsof relevance for food foams and emulsions 402 Marta Krasowska, Clive A. Prestidge, and David A.Beattie

17 Importance of understanding mouth behavior when optimizingproduct texture now and in the future 423 Melissa Jeltema, Jacqueline H. Beckley, and JenniferVahalik

Index 443



Author Biography:

Yadunandan Lal Dar, PhD. serves as IngredientApplications Director, South America at Ingredion Incorporated andis based in Mogi Guacu, Brazil. Joseph M. Light serves as Vice President of GlobalDevelopment at Ingredion Incorporated and is based in Bridgewater, New Jersey, USA, the company s Global R&DHeadquarters.