At the 7th International Symposium on Food Rheology and Structure (7 – 10th June, Zurich, Switzerland), experts from Malvern Instruments will be presenting new research showing how innovative measurement and analytical strategies enabled by the company’s instruments can help to drive successful food formulation. Two presentations will outline how two different but relevant rheological techniques can be used to help meet food formulation targets, which typically include desirable appearance, appealing mouth feel and texture, acceptable stability and controlled flavor release.
Simulating food mastication by applying integrated ‘compression–shear–decompression’ cycles using a Kinexus rotational rheometer describes work by Prof D J McClements at the University of Massachusetts, USA. Kinexus offers expert rheologists high performance measurement capabilities in combination with the flexibility to develop unique test procedures. This research shows how these capabilities can be exploited to simulate chewing on a rotational rheometer and produce data that correlate directly with critical performance characteristics such as mouth feel. An example study illustrates the application of this technique to assess how changes to the fat and additive levels in a sauce are likely to impact customer perception. To read more go to: http://www.malvern.com/kinexus-article.
A second talk, Using DLS-Microrheology and Raman Spectroscopy to probe self-assembly and gelation mechanisms in food based complex fluids, outlines a novel approach for studying the structural characteristics that define the behavior of food ingredients. Microrheology is a new and evolving rheological technique. It enables the application of ultra-low applied stress and can measure with sufficient sensitivity to directly study, for example, the molecular aggregation processes associated with gelation. Raman Spectroscopy, on the other hand, provides high resolution chemical structure/conformation elucidation for complementary insight into self-assembly/gelation processes. The value of this approach is demonstrated through example studies of thermo-reversible gel forming agarose and ß-lactoglobulin, a widely utilized food protein.