Food Texture Design and Optimization -- Copyright -- Contents -- Contributors -- 1 Introduction -- 1.1 The Basics -- 1.2 Defining food texture -- 1.3 Measuring food texture -- 1.4 The optimization of food texture -- 1.5 A holistic approach to integrated food texture design -- 1.6 Current market trends and future challenges in food texture design and optimization -- References -- I Product development challenges and texture solutions -- 2 People, products, texture: a personal retrospective -- 2.1 Introduction -- 2.2 Part I - Formation -- 2.3 Part II - Discovery -- 2.4 Part III - Application -- References -- 3 optimizing textural properties of soft solid foods: replacing eggs -- 3.1 Introduction -- 3.2 Egg composition and functionality -- 3.3 Egg substitution in food products -- 3.4 Commercial egg products and substitutes -- References -- 4 Low fat ice cream -- 4.1 Introduction -- 4.2 Role of components in an ice cream mix -- 4.3 Processing -- 4.4 Structural elements of ice cream -- 4.5 Controlling ice cream structure -- 4.6 Storage and distribution -- 4.7 Summary -- References -- 5 Formulating gelatin free products -- 5.1 Gelled foods -- 5.2 Replacing gelatin by starch -- 5.3 Yogurts -- 5.4 Low fat margarine and butters -- 5.5 Confections -- 5.6 Miscellaneous products -- 5.7 Concluding remarks -- References -- 6 Modified whey proteins as texturizers in reduced and low-fat foods -- 6.1 Whey and whey proteins -- 6.2 Food functional properties of whey proteins -- 6.3 Using whey proteins as texture modifiers in foods -- 6.4 Food application case studies -- 6.5 Summary -- References -- 7 Texture design for breaded and battered foods -- 7.1 Fundamentals of coating systems -- 7.2 Traditional coating systems -- 7.3 Ingredients in coating systems -- 7.4 Principles of deep fat frying -- 7.5 Frying oils.

7.6 Designing the texture of breaded and battered foods -- Acknowledgment -- References -- 8 Multi-textured foods -- 8.1 Introduction -- 8.2 General problem, definition of multi-texture, role of water activity, glass transition and their effects on texture -- 8.3 Kinetics of moisture migration -- 8.4 Methods of preventing or delaying migration (film barriers, reduction of gradients) -- References -- 9 Textural attributes of wheat and gluten free pasta -- 9.1 Defining 'good' texture for pasta -- 9.2 Measuring the texture of pasta -- 9.3 Instrumental methods -- 9.4 Sensory method -- 9.5 Instrumental vs sensory texture -- 9.6 Factors influencing the textural properties of pasta -- 9.7 Gluten free pasta -- 9.8 Conclusions and future trends -- References -- 10 Addressing texture challenges in baked goods with fiber -- 10.1 Introduction -- 10.2 Fiber's role in foods -- 10.3 Total dietary fiber content -- 10.4 Texture and functional benefits -- 10.5 Pastas, meats, beverages, and pet food -- 10.6 Healthy foods -- 10.7 Application overview of fibers -- References -- II Advances in texture measurements and consumer insights -- 11 Use of electromyography in measuring food texture -- 11.1 Introduction of Electromyography -- 11.2 Advantages of gels and sols from hydrocolloids as model foods for EMG experiments -- 11.3 Texture design of foods for the improvement of palatability and the development of care foods for dysphagic patients -- 11.4 Texture assessment for foods with heterogeneous structure -- 11.5 Experimental conditions of EMG -- 11.6 Some topics on texture analysis using electromyography -- 11.7 In Combination with other in vivo measurements -- 11.8 Conclusion -- Acknowledgment -- References -- 12 Texture design for creaminess: the role of lubrication -- 12.1 Introduction -- 12.2 Creaminess: a complex attribute -- 12.3 Principles of tribology.

12.4 The role of measuring lubrication in understanding creamy perception -- 12.5 Engineering texture for creaminess perception -- 12.6 Conclusions and outlook -- References -- 13 Descriptive analysis of food texture: advances in the sensory characterization of food textures -- 13.1 Introduction -- 13.2 Components of texture descriptive analysis -- 13.3 New thinking on spectrum texture descriptive analysis -- 13.4 Special issues in texture terminology -- 13.5 Application and use of texture descriptive analysis -- 13.6 Appendices -- References -- 14 Mind genomics® and texture: the experimental science of everyday life -- 14.1 Introduction -- 14.2 Enter science -- 14.3 Enter the consumer and the quandary of multi-attribute perception -- 14.4 A note about the research strategy we employ in this chapter -- 14.5 The Tools of Mind Genomics® -- 14.6 Part 1 - Just what is important about foods - and where does texture fit in? -- 14.7 Part 2: Beyond simple statistics to the granularity of experience -- 14.8 Analyzing the data to understand the consumer mind -- 14.9 Understanding texture in the context of these conjoint 'mega-studies' -- 14.10 Part 3: Mind Genomics® - Beyond the general to the specific experience -- 14.11 How to learn about the richness of the experience - the notion of silos and elements -- 14.12 Creating the 'synthetic' product ideas to study everyday life -- 14.13 Experimental design - systematizing the structure of the test concept -- 14.14 The actual interview-the orientation page and an example of a test concept -- 14.15 Building the concept model at the individual respondent level -- 14.16 The results -- 14.17 Mind-sets: Is there a group willing to pay a lot more for texture? -- 14.18 How the clustering reveals the segments, and how to make the decision (Table  14.8). -- 14.19 Part 4 - Mind Genomics® - Texture and Emotions.

14.20 Summing up -- References/for further reading -- 15 The use of advanced spectroscopic techniques to understand texture in dairy foods -- 15.1 Introduction -- 15.2 Spectroscopic methods -- 15.3 Following structure formation with DWS and US -- 15.4 Conclusions -- References -- 16 Atomic force microscopy for determining surface interactions of relevance for food foams and emulsions -- 16.1 Introduction -- 16.2 Surface forces -- 16.3 Non-DLVO forces -- 16.4 ATOMIC forces microscopy -- 16.5 AFM measurements for bubbles and droplets: current state of the art -- 16.6 Outlook for the application of AFM in food texture studies -- 16.7 Conclusion and general outllook -- References -- 17 Importance of understanding mouth behavior when optimizing product texture now and in the future -- 17.1 Introduction -- 17.2 Understanding mouth behavior -- 17.3 Categorization of mouth behavior -- 17.4 Implications of mouth behavior -- 17.5 Using mouth behavior in the design of products -- 17.6 Conclusion -- References -- Index.