Samenvatting

Food Structuring Summary

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FPE30306 (FPE30306)

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Wageningen University (WUR)

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.

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Type Samenvatting

food structuring

Food Structuring
Personal Notes

31/12/2022
WUR

Table of Contents

,Building Blocks and Structure................................................................................................................3
Building Blocks...................................................................................................................................4
Water.............................................................................................................................................4
Lipids..............................................................................................................................................4
Biopolymers...................................................................................................................................4
Liquid-Solid Transitions......................................................................................................................5
Crystallization................................................................................................................................5
Mathematics based on composition and dispersions’ rheology........................................................6
Complex Dispersed System (CDS) Formalism.....................................................................................7
Questions...........................................................................................................................................9
State Diagram & Glass Transition........................................................................................................11
States...............................................................................................................................................11
Diagrams..........................................................................................................................................12
Phase Diagram.............................................................................................................................12
State Diagram..............................................................................................................................13
Glass Transition................................................................................................................................14
Diffusion.......................................................................................................................................15
Semi-crystallinity and Cross-linking.................................................................................................15
Examples..........................................................................................................................................16
Summary..........................................................................................................................................18
Crystallization and Matrix Formation..................................................................................................19
Crystal Growth.................................................................................................................................20
Freezing & Thawing.........................................................................................................................20
Preventing ice crystal formation to save structure..........................................................................21
Freeze Drying...................................................................................................................................21
Summary..........................................................................................................................................21

, Building Blocks and Structure

Microscale <1µm
Mesoscale 1-103 µm
Macroscale >1mm (visual)

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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