3. Design of Foods Using Naturally Structured Materials

  1. Jennifer E. Norton,
  2. Peter J. Fryer and
  3. Ian T. Norton
  1. T.J. Foster

Published Online: 2 JUL 2013

DOI: 10.1002/9781118597651.ch3

Formulation Engineering of Foods

Formulation Engineering of Foods

How to Cite

Foster, T.J. (2013) Design of Foods Using Naturally Structured Materials, in Formulation Engineering of Foods (eds J. E. Norton, P. J. Fryer and I. T. Norton), John Wiley & Sons, Ltd, Chichester, UK. doi: 10.1002/9781118597651.ch3

Editor Information

  1. Centre for Formulation Engineering, University of Birmingham, UK

Author Information

  1. Division of Food Sciences, School of Biosciences, University of Nottingham, UK

Publication History

  1. Published Online: 2 JUL 2013
  2. Published Print: 19 AUG 2013

ISBN Information

Print ISBN: 9780470672907

Online ISBN: 9781118597651

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Keywords:

  • food processing;
  • food products;
  • plant cell wall material (<huc>PCWM</huc>);
  • refined polymers

Summary

This chapter discusses the use of plant cell wall material (PCWM), a material that is not usually utilised, which may have significant and novel use in food products. PCWM could be used as an alternative to refined polymers, which are often accompanied by tight specifications. Understanding of the food processing steps (i.e. enzymatic, thermal, mechanical and chemical), and their effect on the polymers within the PCWM can allow for controlled and reproducible food production. The rheological properties of PCWM are similar to hydrocolloid gel networks, where particle—particle interactions and particle size distributions both determine rheological structure. PCWMs could be used as surface-active materials for emulsion and foam stabilisation. ß-glucans, are becoming well characterised, and could be used for fat replacement, or as emulsifiers. In taking such an approach, the greater availability of molecules retained within natural fibres can be used to provide natural and healthy food ingredients.