Understanding interactions among food ingredients is critical to optimizing their performance and achieving optimal quality in food products. The ability to identify, study, and understand these interactions on a molecular level has greatly increased due to recent advances in instrumentation and machine-based computations. Leveraging this knowledge allows for new and unique opportunities for the developers of food products. Ingredient Interactions: Effects on Food Quality, Second Edition is an incisive and convenient reference that presents the latest technical information available on food ingredient interactions. This text contains chapters written by internationally renowned experts in their fields who concentrate on the examination of real foods as well as model food systems. It discusses rheological concepts and the application of microscopic techniques to study ingredient interactions. The book also describes the transformations mediated by water and the structure-function relationship of starches with different chemical classes of ingredients, as well as interactions involving sweeteners, proteins, enzymes, lipids, emulsifiers, and flavor components. Ingredient Interactions: Effects on Food Quality, Second Edition is a comprehensive single-source guide that explains how major food ingredients such as water, starches, sweeteners, lipids, proteins, and enzymes interact with other constituents and affect food quality.
Author(s): Anilkumar G. Gaonkar, Andrew McPherson
Series: Food Science and Technology
Edition: 2
Publisher: CRC Press
Year: 2005
Language: English
Pages: 576
Front cover......Page 1
Dedication......Page 10
Preface......Page 12
Editors......Page 14
Contributors......Page 16
Contents......Page 18
Interactions of Ingredients in Food Systems: An Introduction......Page 20
Introduction......Page 21
Protein-Water Interactions......Page 23
Protein-Protein Interactions......Page 26
Protein-Lipid Interactions......Page 29
Protein-Carbohydrate Interactions......Page 31
Protein-Microcomponent Interactions......Page 33
Summary......Page 35
References......Page 36
Introduction......Page 40
Light Microscopy......Page 43
Electron Microscopy......Page 52
Concluding Remarks......Page 61
References......Page 64
Probing Ingredient Functionalities in Food Systems Using Rheological Methods......Page 68
What Are Foods?......Page 69
Why Use Rheological Testing for Foods?......Page 71
Measurement of Rheological Functions: Bulk and Interfacial......Page 73
Mechanical Characterization of Solids......Page 74
Determination of Stress-Strain Plots......Page 77
Compression Tests and Friction Effects......Page 78
Numerical Solution for Friction......Page 81
Bulk Rheology and Texture: Case Examples......Page 82
Example 3.1: Why Is Low-Fat Cheddar Cheese Rubbery?......Page 83
Example 3.2: What Is a Stale Bagel?......Page 84
Friction and Texture......Page 86
Failures under Shear and Extension......Page 87
Friction of Spreadable Solids......Page 91
Friction and Texture of Spreadable Solids......Page 96
Release of Lubricants......Page 97
Pourable Fluids......Page 99
Summary......Page 101
References......Page 103
Interaction of Water with Food Components......Page 106
Introduction......Page 107
Aqueous Solutions Are "Associated Liquids"......Page 108
Water Is Not Irreversibly "Bound"......Page 110
Water Activity......Page 112
Dispersion and Solubilization......Page 113
Structuring Agent......Page 115
Diffusion......Page 118
Glass Transition......Page 121
Texture of Cereal-Based Foods......Page 131
Stability of Low- or Intermediate-Moisture Foods......Page 135
State and Stability of Frozen-Food Products......Page 141
State Diagrams and Water-Solute Interactions......Page 142
Stability of Frozen-Food Products......Page 144
References......Page 151
Starch Selection and Interaction in Foods......Page 158
Amylose and Amylopectin......Page 159
Granule Composition......Page 160
Gelatinization......Page 162
Pasting Viscosity......Page 165
Modification of Starch......Page 166
Starch Selection Process......Page 172
Microscopy......Page 173
Starch and Food-Processing Interaction......Page 174
Starch and Acid Interaction......Page 178
Starch and Enzyme Interaction......Page 179
Starch, Sugar, and Hydrocolloid Interaction......Page 180
Starch and Lipid Interaction......Page 181
Starch and Protein Interaction......Page 182
References......Page 183
Ingredient Interactions: Sweeteners......Page 186
Sweetener Performance Characteristics and Functionality......Page 189
Carbohydrate Profile and Dextrose Equivalence......Page 191
pH and Titratable Acidity......Page 192
Solids......Page 194
Sweetness......Page 198
Solubility......Page 200
Proteins......Page 202
Impact on Gelatinization: Interaction with Starch......Page 205
Interaction with Fats and Oils......Page 206
Sweetener: Sweetener Interactions......Page 207
Freezing-Point Depression and Boiling-Point Elevation......Page 208
Inversion......Page 210
Conclusion......Page 211
References......Page 212
Protein Interactions in Muscle Foods......Page 214
Introduction......Page 215
Myofibrillar Proteins......Page 216
Contractile Proteins......Page 222
Cytoskeletal Proteins......Page 224
Collagen......Page 225
Elastin......Page 226
Myoglobin......Page 227
Proteolytic Enzymes......Page 228
Sarcomere Structure......Page 230
Muscle Contraction......Page 231
Color......Page 234
Color of Fresh Meat......Page 236
Color of Cooked Meat......Page 239
Color of Cured Meat......Page 240
Taste......Page 242
Aroma......Page 244
Texture of Fresh Meat......Page 249
Texture of Processed Meats......Page 265
Interaction of Meat Proteins and Nonmeat Extenders......Page 271
Collagen......Page 274
Gelatin......Page 275
Hydrolysates and Flavors......Page 276
References......Page 277
Protein-Protein Interactions in Food......Page 302
Introduction......Page 303
Interacting Forces......Page 304
Native Protein Assemblies......Page 307
Protein-Protein Interactions Caused by Processing......Page 310
Heat-Induced Interactions......Page 311
Heat-Induced Gelation......Page 312
Whey Protein Gelation......Page 313
Soy Protein Gels......Page 316
Interactions at Interfaces......Page 318
High-Pressure Induced Interactions......Page 319
Effect of Heat and Shear - Extrusion Interactions......Page 320
Conclusions......Page 321
References......Page 322
Interaction of Proteins with Selected Small Molecules......Page 328
Interaction with Ascorbic Acid......Page 329
Thiolation......Page 338
Protein-Formaldehyde Interactions......Page 340
Mechanism of Protein-Formaldehyde Interaction......Page 341
Effect on Milk and Milk Products......Page 342
Film Formation and Coatings......Page 343
Feed Supplements......Page 344
Fish and Fish Products......Page 345
Protein Interactions with Free Radicals......Page 349
Protein-Polyphenol Interaction......Page 351
References......Page 354
Ingredient Interactions: Phospholipid- Protein Interactions in Food Systems......Page 362
Food Protein-Phospholipid Interactions......Page 363
Phospholipid-Protein Interactions in Hen Egg Yolk......Page 367
Low-Density Lipoproteins......Page 368
High-Density Lipoproteins......Page 369
Lipids......Page 370
Emulsifying Properties......Page 371
Proposed Mechanism......Page 373
Conclusion......Page 376
References......Page 377
Macromolecular Interactions in Enzyme Applications for Food Products......Page 382
Baking......Page 383
Amylolytic Enzymes and Staling......Page 384
Xylanase Effects......Page 385
Strengthening the Gluten Network: Oxidases and Transglutaminase......Page 388
Lipases and Dough Stabilization......Page 390
Rennets and Milk Clotting......Page 391
Phospholipase for Improving Cheese Yields......Page 393
Transglutaminase Applications......Page 394
Proteases......Page 396
Meat Binding with Transglutaminase......Page 397
Juice......Page 398
Vegetable Processing......Page 400
References......Page 402
Interactions of Emulsifiers with Other Components in Foods......Page 408
Introduction......Page 409
Organic Acid Esters of Monoglycerides......Page 410
Fatty Acid Esters of Polyols or Lactic Acid......Page 412
Competitive Adsorption and Destabilization of Whippable Emulsions......Page 415
Cooperative Adsorption and Emulsion Stability......Page 424
Interactions of Emulsifiers with Wheat Flour Proteins in Bread Dough......Page 426
Liquid Crystalline Phases......Page 428
Crumb Softening Effects in Wheat Bread......Page 431
Texture of Cereals and Other Starch-Based Foods......Page 432
Crystal Transformation in Margarine and Low-Fat Spreads......Page 434
Emulsifier Interactions in Miscellaneous Products......Page 437
References......Page 438
Ingredient Interactions Affecting Texture and Microstructure of Confectionery Chocolate......Page 442
Introduction......Page 443
Physical Properties of Fat Ingredients......Page 446
Crystallization and Melting......Page 447
Polymorphism......Page 449
Tempering and Fat Bloom in Chocolate......Page 451
Phase Behavior......Page 452
Interaction between Milk Fat Fractions and Cocoa Butter......Page 453
Hardness of Chocolate......Page 456
Fat Crystal Network and Microstructure......Page 458
Fractal Dimension of Fat Crystal Networks......Page 459
Mechanical Properties of Fat Crystal Networks......Page 464
Crystallization Kinetics......Page 465
Melting and Solution Behaviors......Page 466
Microstructure......Page 469
Mass Spatial Distribution......Page 471
Relation between the Fractal Dimension by Image Analysis and Rheology......Page 473
Effect of Processing Conditions on the Texture of Chocolate......Page 476
Cocoa Butter......Page 478
Milk Fat......Page 481
Mass Spatial Distribution......Page 484
Cooling Rates......Page 486
Shear......Page 487
Shear-Induced Orientation......Page 488
References......Page 490
Interactions of Flavor Components in Foods......Page 496
Flavor-Food Interaction and Flavor Perception......Page 497
Why Study Flavor-Food Ingredient Interactions?......Page 499
Combination of Instrumental and Sensory Analysis - Essential for Meaningful Conclusions......Page 500
Objective and Scope......Page 501
Physical Fundamentals - Partitioning......Page 502
Temporal Flavor Profile and Flavor Character......Page 506
Oxidative Off-Flavor......Page 510
Consequences in Food Applications......Page 511
Fat Affects Basic Tastes......Page 512
Emulsion Type......Page 513
Emulsion Microstructure......Page 514
Solution Behavior - Mass Transfer......Page 515
Native Starch......Page 518
Gelatinized Starch......Page 519
Pectins......Page 522
Gums......Page 523
Dried Foods - Flavor Encapsulation......Page 527
Sugars......Page 529
Binding Characteristics......Page 530
Whey Protein and Casein......Page 533
b-Lactoglobulin......Page 534
Soy Protein......Page 535
Other Proteins: Faba Bean, Gelatin, Enzymes, Egg White......Page 537
Interactions with Fat Replacers......Page 538
Interactions with Coffee Solids, Water in Citrus Beverages, Salt......Page 541
Interactions with Food Packaging......Page 543
Perceptual Interactions of Aroma, Taste, and Texture......Page 544
References......Page 547
B......Page 562
C......Page 563
D......Page 564
F......Page 565
H......Page 566
I......Page 567
M......Page 568
P......Page 569
R......Page 570
S......Page 571
V......Page 572
Z......Page 573
