Introduction to Food Formulation Engineering

Food products are often structurally complex. This structure, or microstructure, determines the foods fl avour (as a result of tastant or aroma release), its texture and mouthfeel, and the eating pleasure derived from its consumption, in addition to the effi ciency of uptake during digestion, the bioavailability of active compounds, and the effect it has on appetite and satiety. With the health issues of the modern age, including the prevalence of obesity, food research is often heavily focused on fat reduction, or methods of reducing the uptake of fat or slowing digestion, whilst maintaining sensory appeal and palatability. Thus, a combination of understanding of material chemistry and material science is needed, together with an understanding of how processing affects food structure, the science behind food consumption, from oral processing through to digestion, and the impact that food formulation engineering can have on liking, sensory perception, digestion, targeted delivery or appetite. This book aims to provide the reader with detailed reviews of the literature in these areas. The book is separated into three main sections: 1. Designing Structured Foods, 2. Structure–Human Interaction and 3. Food Structure and the Consumer. In the fi rst part of the book we will consider how basic materials can be used to formulate complex food systems, with specifi c structures, desirable sensory attributes and health benefi ts. In the second part we will consider structure–human interaction, and how foods can be designed to get the greatest positive impact (in terms of oral processing and/or digestion) when producing healthier, more convenient, and/ or more environmentally friendly products. In the third part we will consider psychology, and the impact that food can have both on liking and acceptability, and appetite and satiety.