Texturising by phase separation.

Abstract

The most common food processing operations, thermal and mechanical treatments, both affect phase state and texture of foods. The phase separation threshold for food biopolymer mixtures is usually below their concentrations characteristically found in food. Phase-separation underpins texturisation processes during food processing and digestion. The distribution of water between the phases, the adsorption of lipids between the phases, the deformation of dispersed particles in flowing water-in-water emulsions and the gelation of the phases result in the specific morphology and texture of food. A historical experience in texturisation includes the development of cooked food and texturized vegetable analogues of animal foods.