Light Scattering Techniques

In the past, the control and characterization of food products have mainly been achieved through the use of rheological techniques, including viscoelastic measurements. With the help of advanced theories, it has been possible to relate experimental data to the molecular structure of biological macromolecules, and these techniques allow the measurement of macroscopic properties. However, the relationship to macromolecular structure often remained un-clarified. Thus mainly empirical studies were carried out to produce a desirable product, involving such aspects as mechanical stability, texture or consistency. In such tests it is often unimportant whether a certain chain stiffness, extensive branching or some special interaction led to the final texture.