PHYSICOCHEMICAL MODIFICATION OF FOOD PROTEINS - FOOD EMULSIONS

Physico-chemical protein modification involved in food processing is u sed for ''engineering'' the structure-property relationship of foods. The three main tools used for protein modification are food formulatio n, mechanical and thermal (heating/cooling) treatments. They correspon d to the main stages of all food technologies. Food structural design is based upon incompatibility and complexing of food biopolymers as we ll as upon fundamental features of physico-chemical properties of biph asic aqueous systems. Some examples of functional biopolymer modificat ion are considered in systems such as meat extenders, fat replacers, i ce cream mixes and wheat flour doughs.