100% satisfaction guarantee Immediately available after payment Both online and in PDF No strings attached
logo-home
Previously searched by you
Previously searched by you
logo
Summary Lecture food matrix Food and Ingredient Categories, Carrier Systems and Food Technology HFV1004 $7.30
Add to cart
Quickly navigate to
Preview
  2.  
  3. Maastricht University (UM)
  4.  
  5. Food and Ingredient Categories, Carrier Systems and Food Technology HFV1004 (HFV1004)

Summary

Summary Lecture food matrix Food and Ingredient Categories, Carrier Systems and Food Technology HFV1004
 0 purchase
  • Course
  • Food and Ingredient Categories, Carrier Systems and Food Technology HFV1004 (HFV1004)
  • Institution
  • Maastricht University (UM)

Summary of 12 pages for the course Food and Ingredient Categories, Carrier Systems and Food Technology HFV1004 at UM (Food matrix lecture)

Preview 2 out of 12  pages

Document information

  • November 1, 2021
  • 12
  • 2021/2022
  • Summary

Subjects

  • matrix

Written for

  • Maastricht University (UM)
  • Health Food Innovation Management
  • Food and Ingredient Categories, Carrier Systems and Food Technology HFV1004 (HFV1004)
All documents for this subject (11)

Seller

avatar-seller
liekejanssen11

Reviews received

Content preview

Lecture: food matrix
What are functional foods?
In the past the food industry was looking to put new products to the market, it was pushed to the
consumer and it did not matter if it was healthy or not. It increased the food-related diseases.

These diseases is the reason why consumers are now looking for healthy food, which drives the
design of food. So, we are looking to functional foods.




Food = the primary role of food is to provide sufficient nutrients to meet the nutritional requirements
of an individual.

Functional food = something that gives you a bit more than only nutrition, it possesses advantageous
physiological effects. It needs to be a food product (e.g. no capsule or pill). In general, functional
foods have 3 characteristics:
- Nutritional function
- Health benefit
- Technological process mediated the production or the delivery of the functional ingredients

Food matrix
Food matrix = the part of the microstructure of foods, usually corresponding to a physical and spatial
domain that contains, interacts directly and/or gives a particular functionality to a constituent (e.g. a
nutrient) or element of the food (e.g. starch granules, microorganisms). It is known that food matrix
plays a role in a lot of things. For instance, the matrix affects the way how we digest food, the way
we extract nutrients.

The types of food matrices are:
- Liquids
o Aqueous: water-based
o Emulsion: mixture of oil and water
- Gels
o Firm
o Viscoelastic
- Solid/semi-solid
o Cellular and exocellular
o Fibrous
o Dense

, o Porous (foams)

Macrostructure vs. microstructure
- Macrostructure = refers to the whole food product and its sensory and rheological
properties that can be measured and tasted. Identifying food is with the use of
macrostructures.
- Microstructure = is composed of rather a limited variety of structural elements. Such as
droplets and other elements in cells. Microstructures provide the macrostructure of food.

Particles can aggregate which creates polymers, it becomes more complex and creates networks or
are absorbed together with other structures to create a specific food matrix. In emulsions you have
oil droplets that are surrounded with proteins that homogenizes the droplets within the water that
they are in emulsified. So, different particles create connections with each other to try to create a
structure which is stable for the food product.




Food matrix structural elements:
- Water droplets: important in emulsion type food (e.g. margarine, butter, low-fat spreads).
The water droplets are stabilized by emulsifiers such as monoglycerol and licitins or bi-solid
particles such as fat crystals. The droplet size is going to influence the way how we perceive
the food products, the sensory properties. In sandwich spreads the droplets should be small.
- Oil droplets: structural elements in ice cream, mayonnaise etc. The droplets can be stabilized
by some proteins and carbohydrates that are able to keep them together but without joining
to create bigger droplets by breaking up the surfaces. The size and homogeneity of these fat
droplets also affect the sensory properties, they give a smooth taste when properly
homogenized.
- Gas cells: important and present in many foods (e.g. ice cream, beer, bread, cake etc.). In
some cases foods have a higher quality with some high amount of gas cells. The foam
stability will depend on many factors such as the matrix that is mobilized in the air, because if
the air goes out you lose the structure. In bread this is the gluten network which is formed. In
other cases it can be other solid matrices.
- Strands: in many food systems such as gels, bread. There are several types of strand
formation, such as aggregation of proteins and polysaccharides.
- Fat crystals: can be present in spreads, this is because triglycerides have a high melting
points. They do not occur in single crystals but have different forms of aggregations,

The benefits of buying summaries with Stuvia:

Guaranteed quality through customer reviews

Guaranteed quality through customer reviews

Stuvia customers have reviewed more than 700,000 summaries. This how you know that you are buying the best documents.

Quick and easy check-out

Quick and easy check-out

You can quickly pay through EFT, credit card or Stuvia-credit for the summaries. There is no membership needed.

Focus on what matters

Focus on what matters

Your fellow students write the study notes themselves, which is why the documents are always reliable and up-to-date. This ensures you quickly get to the core!

Frequently asked questions

What do I get when I buy this document?

You get a PDF, available immediately after your purchase. The purchased document is accessible anytime, anywhere and indefinitely through your profile.

Satisfaction guarantee: how does it work?

Our satisfaction guarantee ensures that you always find a study document that suits you well. You fill out a form, and our customer service team takes care of the rest.

Who am I buying this summary from?

Stuvia is a marketplace, so you are not buying this document from us, but from seller liekejanssen11. Stuvia facilitates payment to the seller.

Will I be stuck with a subscription?

No, you only buy this summary for $7.30. You're not tied to anything after your purchase.

Can Stuvia be trusted?

4.6 stars on Google & Trustpilot (+1000 reviews)

63950 documents were sold in the last 30 days

Founded in 2010, the go-to place to buy summaries for 15 years now

Start selling

Recently viewed by you

Exam (elaborations) ·

(0)

LJU4804 October November PORTFOLIO (COMPLETE ANSWERS) Semester 2 2024 - DUE 18 October 2024.

Exam (elaborations) ·

(0)

HESI Health Assessment Review Questions and Answers Latest 2023 - 2024 [100% correct answers]

Exam (elaborations) ·

(0)

LML4801 ASSIGNMENT 2 (CORRECT ANSWERS ) SEMESTER 2 DUE DATE SEPTEMBER 2024 GUARANTEED DISTINCTION

Exam (elaborations) ·

(0)

Test Bank for Psychology A Journey 5th Edition by Coon Chapter 5: States of Consciousness

Exam (elaborations) ·

(0)

Virtual ATI Comprehensive Predictor Test Questions And Answers (NEW UPDATE) 2024 Graded A+.

Exam (elaborations) ·

(0)

NR 531 WEEK 5 OBESITY QUIZ / NR531 WEEK 5 OBESITY QUIZ: LATEST, A COMPLETE DOCUMENT FOR EXAM

Exam (elaborations) ·

(0)

BIOS 251 ANATOMY & PHYSIOLOGY I EXAM 2 WITH 100% CORRECT MARKING SCHEME /VERIFIED ANSWERS

Package deal ·

(0)

AP Psychology Module 9, 10, 11, 12, 13 Review - Questions and Verified Answers Pack | Passed | A+

Exam (elaborations) ·

(0)

Integumentary Disorders Nursing Test Banks With 100% Rationale answers |80 Questions and answers

$7.30
  • (0)
Add to cart
Added