Fabricated Foodstuffs as Multicomponent Gels

Abstract

A discussion is made of the physico-chemical problems arising in the development of production methods for fabricated foodstuffs representing, as a rule, multicomponent gels. Attention is paid to the significance of irreversible phenomena during gelation. Consideration is given to the requirements for the gelling agents in the production of artificial foodstuffs. Examples are presented of the effect of fillers on gel properties.

Food colloids under oral conditions

“…The rheological properties of emulsion-filled gels depend on the properties of both the gel matrix and the emulsion droplets, the emulsion droplet concentration and the nature of the dropletmatrix interactions [81,82]. As shown by Sala et al (G Sala, T Van Vliet, MA Cohen Stuart, GA Van Aken, F Van de Velde, unpublished results) the way in which the presence of emulsion droplets affects the small deformation behaviour is well represented by the theoretical models of van der Poel and Kerner [83,84] and the slightly modified application of these models for droplets unbound to the matrix as suggested by van Vliet [82].…”

Oral processing of emulsion systems from a colloidal perspective

“…In this case, the effect of the emulsion droplets on the properties of the gel is dependent on the chemical nature of the interactions between the emulsion droplets (filler particles) and the surrounding matrix. 69 Depending on the physicochemical properties of the emulsion droplets (filler particles), they can be described as A to the gel matrix through physicochemical interactions. These interactions will contribute to the properties of the gel.…”

Rennet coagulation properties of milk in the presence of oil droplets stabilised by a combination of sodium caseinate and whey protein isolate

“…It is accepted in literature that the presence of other colloidal particles (fillers) modulates the mechanical properties of the gel network (van Vliet 1988; Blijdenstein et al 2004;Ring and Stainsby 1982). Therefore, the rheological behaviour of the filled gels will depend on the structural properties of the gel matrix and of the filler particles (Tolstoguzov and Braudo 1983). Filler particles (e.g.…”