Formulation Engineering of Foods

Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field. All three editors are based in the University of Birmingham, base of the largest Chemical Engineering-based food research group in the UK, incorporating research into structured foods, flavour delivery and food hygiene. Research in food processing is carried out in partnership with key companies such as Nestl , Unilever and Cadbury, as well as through funding from research councils and DEFRA. Joint research and collaboration has been carried out with Food Science departments at Nottingham, Leeds and Reading.

Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods.Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field.All three editors are based in the University of Birmingham, base of the largest Chemical Engineering-based food research group in the UK, incorporating research into structured foods, flavour delivery and food hygiene. Research in food processing is carried out in partnership with key companies such as Nestlé, Unilever and Cadbury, as well as through funding from research councils and DEFRA. Joint research and collaboration has been carried out with Food Science departments at Nottingham, Leeds and Reading.

List of Contributors vii1. Introduction to Food Formulation Engineering 1J.E. Norton, P.J. Fryer and I.T. Norton2. Protein-Based Designs for Healthier Foods of the Future9G. Keith Harris and E. Allen Foegeding3. Design of Foods Using Naturally Structured Materials 44T.J. Foster4. Designed Food Structures Based on Hydrocolloids 59B. Wolf5. Formulation Engineering of Food Emulsions 82A.K. Pawlik, P.J. Fryer and I.T. Norton6. The Physics of Eating 107P. Lillford7. Design Structures for Controlled Manipulation of Flavour andTexture 136B.J.D. Le Révérend, O. Gouseti and S. Bakalis8. Salt Reduction in Food 163T.B. Mills and I.T. Norton9. Food Structures Designed for Oral Response/Flavour Release174R. Linforth10. The Colloidal State and its Relationship to Lipid Digestion196M. Golding11. Hydrocolloid Formulations Engineered for Properties in theGI Tract 233F. Spyropoulos and E. Nowak12. Design of Food Structures for Consumer Acceptability253J.E. Norton13. Formulation Design to Change Food Habits 281J.A. Harrold and J.C.G. HalfordIndex 309