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MODIFICATION OF FOOD CHARACTERISTICS WITH CELLULOSE HYDROCOLLOIDS I: Rheological Characterization of an Organoleptic
1Research Center, Hercules Inc., Wilmington, Delaware 19899, U. S. A.
Journal of Texture Studies
|April 4, 2017
Summary
This study explores the rheological properties of unctuousness in foods and cosmetics. Sodium carboxymethyl-cellulose (CMC) gels were found to enhance this desirable textural property.
Area of Science:
- Food science
- Materials science
- Rheology
Background:
- Unctuousness is a key textural property in foodstuffs and cosmetics.
- Understanding the rheological basis of unctuousness is crucial for product development.
Purpose of the Study:
- To investigate the rheological parameters associated with the textural property of unctuousness.
- To explore the role of sodium carboxymethyl-cellulose (CMC) in creating and enhancing unctuousness.
Main Methods:
- Examination of common foodstuffs and cosmetics (butter, margarine, cheese spreads, toothpaste, ointment) using a Weissenberg Rheogoniometer.
- Analysis of steady and oscillatory shear behavior.
- Organoleptic evaluation of unctuousness.
Main Results:
- Organoleptically unctuous products exhibit modified Bingham body rheological behavior.
- Certain sodium carboxymethyl-cellulose (CMC) gels demonstrate unctuous properties.
- CMC gels enhance the unctuousness of food materials.
Conclusions:
- Rheological characteristics of unctuousness were identified and discussed.
- The development of unctuousness by CMC gels is linked to polymer molecular and super-molecular properties.
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