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Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition
A thoroughly up-to-date and forward-looking presentation of the use of hydrocolloids in food
In Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition, a team of distinguished food researchers combines comprehensive and authoritative discussions on the conventional use of hydrocolloids to influence shape, structure and organoleptic properties of foods with exciting and emerging areas of innovation, such as texturing for 3D printing and enhancement of food nutrition.
The book explores the four principal quality factors of food: appearance, flavor, texture and nutrition, and introduces students and food technologists to the myriad uses of hydrocolloids. It also presents illustrations of relevant commercial food products that rely on hydrocolloids for their appeal, as well as recipes exemplifying the unique abilities of particular hydrocolloids.
Readers will also find:
* A thorough introduction to the use of hydrocolloids to control food size and shape, including the manipulation of select geometrical properties of foods
* A comprehensive exploration of the use of hydrocolloids to modulate food color and gloss, including the psychological impact of those properties
* Practical discussions pertaining to the modification of food taste and odor using hydrocolloids
* A thorough description of the ways in which hydrocolloids are used to improve crispy, crunchy and crackly foods
Perfect for food scientists working in product development and food engineers, Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition is sure to earn a place in the libraries of research chefs, as well as food chemists, food microbiologists and food technologists.
List of contents
Preface xiii
Acknowledgments xxi
About the Authors xxiii
1 Use of Hydrocolloids to Control Food Size and Shape 1
1.1 Introduction 1
1.2 The Attractive Shape of Foods 1
1.2.1 Triangular and Prism- Shaped Foods 1
1.2.2 Rectangular and Cube- Shaped Foods 4
1.2.3 Circular and Spherical- Shaped Foods 4
1.3 Selected Geometrical Properties of Foods 6
1.3.1 Size 6
1.3.2 Characterization of Size 6
1.3.3 Size Reduction 7
1.3.4 Energy Requirements for Size Reduction of Solid Materials 8
1.4 Size Enlargement and Reduction Processes 10
1.4.1 Definition of Forming and Its Aims 10
1.4.2 Confectionery Molders 10
1.4.3 Pie- Casing Formers 10
1.4.4 Hydrocolloids in Food Fillings 11
1.4.5 Cutting and Shaping Spherical Edible Products 12
1.5 Shape - Definition and Implications 12
1.5.1 Shape of a Food Commodity 12
1.5.2 Roundness and Sphericity 12
1.5.3 Average Projected Area and Sphericity of Hydrocolloid Beads 14
1.5.4 How Are Gels Shaped? 15
1.5.5 Silicone Molds to Modify Gel Shapes and Sizes 16
1.6 Miscellaneous Shapes and Sizes of Edible Hydrocolloid Products 17
1.6.1 Edible Hydrocolloid Gel Beads 17
1.6.2 Parameters to Be Considered Upon Formation of Beads Through Capillary Jet Breakage 18
1.6.3 Bead Shape and Its Improvement 20
1.6.4 Shape and Size of Hydrocolloid Beads and Their Estimation 23
1.7 Assorted Specially Shaped and Sized Hydrocolloid Foods 23
1.7.1 Ham Consommé with Alginate Melon Beads 23
1.7.2 Extruded Gel Noodles 24
1.7.3 Cold Gels 24
1.7.4 Knot Foie 24
1.7.5 Shapes of Gummy Worms 25
1.7.6 Gel Films 25
1.8 Foods for the Elderly 26
1.8.1 Effects of Hydrocolloid Addition on the Mastication of Minced Foods 27
1.8.2 Hydrocolloids for the Design of Food for the Elderly 27
1.9 Demonstrating the Use of Hydrocolloids in Controlling Food Size and Shape 28
1.9.1 Agar Spaghetti 31
1.9.2 Commercial Experimental Set to Produce Artificial Salmon Roe 32
References 32
2 Use of Hydrocolloids to Modulate Food Color and Gloss 40
2.1 Introduction 40
2.2 Appearance of Objects 40
2.3 Optical Properties 41
2.4 Color 42
2.4.1 Color of Food Commodities 42
2.4.2 Expressing Color Numerically 42
2.4.3 The Kubelka-Munk Concept 47
2.5 Gloss 48
2.5.1 General Approach 48
2.5.2 What Is Gloss and Why Is It Measured? 48
2.5.3 Gloss Units and What Differences in Gloss Can Be Detected by Humans 49
2.5.4 How Gloss Is Measured and Glossmeter Types 50
2.6 On the Psychological Impact of Food Color and Gloss 51
2.7 Where and When Are Hydrocolloids Utilized to Modulate Food Color and Gloss? 51
2.7.1 Color of Fruit Leathers and Bars 51
2.7.2 Gloss and Transparency of Edible Films 54
2.7.3 High- Gloss Edible Coating 55
2.7.4 Gloss and Transparency of HPMC Films Containing Surfactants as Affected by Their Microstructure 55
2.7.5 Hydrocolloids in Forming Properties of Cocoa Syrups 56
2.7.6 Color of Deep- Fat- Fried Products 56
2.7.7 Spray- Dried Products 58
2.7.8 Interaction of Anthocyanins with Food Hydrocolloids 59
2.8 Demonstrating the Use of Hydrocolloids to Prepare Colored and Glossy Products/ Recipes 60
2.8.1 Teriyaki Fish with Pullulan 63
2.8.2 Neutral Mirror Glaze (nappa
About the author
Amos Nussinovitch leads a group of researchers working on the theoretical and practical aspects of hydrocolloids in the Biochemistry and Food Science Department of the Robert H. Smith Faculty of Agriculture, Food and Environment of the Hebrew University of Jerusalem, Israel.
Madoka Hirashima teaches cooking and cooking science in Home Economics Education in the Faculty of Education at Mie University in Tsu, Mie Prefecture, Japan.
