Rheology in Food and Health

Abstract

The importance of rheological study in food and health is discussed in relation with the texture and mouthfeel of foods. Concepts of elastic modulus for solid foods, and viscosity for liquid foods are not sufficient to describe diverse textures of foods, and it is necessary to measure viscoelasticity and fracture behaviour of foods. The reason why the texture is more important in solid foods than in liquid foods is discussed. Rheological behaviours of inhomogeneous foods such as cooked rice and carrots are also described. The rheology of hyaluronan, the main component of synovial fluid, is introduced because elderly persons have serious problems such as arthritis. Then, the typical frequency dependence of complex modulus in foods is explained, and rheological monitoring in food processing such as gelling processes of tofu and konjac as well as retrogradation of starch are described. Since the diversity of foods is necessary to improve the quality of life in ageing society, the texture control is urgently required. Some examples of rheological control of texture by hydrocolloids mainly by polysaccharides are discussed. Temperature dependence of food gels is discussed. Rheological change of foods in mastication and deglutition process is discussed and rheological control of digestion and absorption process using hydrocolloids is also described.

Rheology for Safe Swallowing 1

“…In the present paper, rheological basis of safe swallowing is described. Since rheology plays an important role in mastication and swallowing, many papers have been published, and further collaboration between different disciplines is urgently required [22][23][24] . When swallowed foods go not into the esophagus but into the trachea (windpipe) or when swallowed material has entered the trachea below the level of the true vocal folds, it is called aspiration 25) .…”

A Transient Network Structure in Sucrose Stearate/Water Systems

“…It is quite important to control the rheological properties of foods in order to make them feel more satisfying in the mouth and easy to swallow [13][14][15] , and hence, a new type of rheological control agent is required.…”