The following document contains a summary of the information provided by the reader but also additional notes taken from class. Some difficult concepts are explained from different sources as well for easier understanding.
Food structure has to be evaluated at all of these lengths.
Microstructure, influenced by the ingredients. Bi-dispersed/ bi-continuous
microstructure=protein and fat are present as interconnected networks (cheese)
Mesostructure, affected by both processing conditions and ingredients.
Macrostructure, determined by the processing conditions.
Building blocks determine the state of the product (liquid, solid etc). Salts & other molecules tune
the properties of the building blocks.
Generally, a distinction can be made btw isotropic (equal properties in all directions in emulsion-
based products=cheese) and anisotropic (different properties depending on the direction meat,
fish) structures.
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