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Food gels: gelling process and new applications
Soumya Banerjee1, Suvendu Bhattacharya
1Food Engineering Department, Central Food Technological Research Institute, (Council of Scientific and Industrial Research), Mysore 570020, India.
Critical Reviews in Food Science and Nutrition
|February 16, 2012
Summary
This study explores food gels, focusing on polysaccharides and proteins as gelling agents. It emphasizes the mechanisms of gelation and characterization, particularly in multi-component food gel systems for commercial use.
Area of Science:
- Food Science and Technology
- Materials Science
- Polymer Chemistry
Background:
- Food gels are viscoelastic materials crucial in global food manufacturing.
- Gelling agents are typically polysaccharides and proteins, forming structures via non-covalent interactions.
- Gel properties depend on gelling agent type and formation conditions (temperature, pH, ions).
Purpose of the Study:
- To review different food gels and gelling agents.
- To discuss gel characterization methods, especially rheology.
- To emphasize the mechanisms and applications of multi-component food gels.
Main Methods:
- Literature review on food gel formation and properties.
- Discussion of non-covalent bonding mechanisms in gelation.
- Focus on rheological characterization techniques.
Main Results:
- Food gelation involves weak intermolecular forces (hydrogen bonds, electrostatic, Van der Waals, hydrophobic interactions).
- Polysaccharides and proteins exhibit distinct gelling behaviors.
- Multi-component gels offer tailored structural and functional characteristics.
Conclusions:
- Understanding gelation mechanisms is key to controlling food gel properties.
- Rheological measurements are vital for characterizing food gels.
- Mixed or multi-component gel systems hold significant commercial potential.
