STRUCTURE AND FUNCTION OF FOOD-PRODUCTS - A REVIEW

A proper understanding of the behavior of food products requires knowl edge of its structure, i.e., the spatial arrangement of the various st ructural elements and their interactions. The structure can properly b e studied by visual observation techniques. In products such as fat sp reads, creams, dressings, cheese, bread, milk, yoghurt, whipped cream, and ice cream, different structural elements can be distinguished. A number of those elements are discussed, viz., water droplets, oil drop lets, gas cells, particles, fat crystals and strands. In addition exam ples of interactions between structural elements are presented, viz., oil droplets/matrix, protein/protein, protein carbohydrate, and fat cr ystal/fat crystal interactions. Finally, it is indicated how these ele ments cooperate in the formation of structure and contribute to functi on and macroscopic behavior of food products. Particular attention is given to fat spreads, processed cheese, protein gelation, and examples of the mutual interaction of milk proteins and of carbohydrates with milk proteins. It is expected that a proper understanding of the relat ion between structure and function will help us to design new ways of structuring in our continuing efforts to manufacture high quality, hea lth and tasty food products.