Structuring Semisolid Foods

  • Juzhong TanEmail author
Part of the Food Engineering Series book series (FSES)


The microstructure of semisolid foods can have great impact on their texture, functional properties, and rheological properties. Semisolid food microstructures can be modified during their manufacturing process by either altering processing parameters or adding functional ingredients. Functional ingredients for creating and altering food microstructures include proteins, polysaccharides, and lipids are introduced; key food structural features include protein and polysaccharide networks, emulsions, and foams. Processing strategies that can influence these food microstructures include homogenization, heat treatment, and acidification. Illustration of how formulation and processing can impact semisolid food microstructures can be found in yogurt, whipped cream, and ice cream: adding functional ingredients, such as dietary fibers, gums, calcium, and whey protein isolates, as well as altering their processing parameters, can dramatically change their microstructural features.


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Authors and Affiliations

  1. 1.Department of Food Science, RutgersThe State University of New JerseyNew BrunswickUSA

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