Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredientsReviews mathematical tools used for recipe formulation, process control and consumer studiesIncludes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.
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List of Contributors xi Preface xv 1 Food Formulation and Product Development 1Shivani Pathania, Cheenam Bhatia, and Brijesh K. Tiwari 1.1 Introduction 1 1.2 New Product Development 2 1.3 Challenges in Food Formulations 2 1.4 Relevance of the Book and Objectives 3 1.5 Conclusions 4 2 Smart Functional Ingredients 5Milica Pojic 2.1 Introduction 5 2.2 Smart Protein Ingredients 6 2.3 Smart Carbohydrate Ingredients 15 2.4 Conclusion and Future Considerations 19 3 Healthy Ingredients 27Ciara McDonagh 3.1 Introduction 27 3.2 Need for Healthy Ingredients 28 3.3 Salt Replacers 29 3.4 Sugar Replacers 32 3.5 Phosphate Replacers 39 3.6 Bioactives 41 3.7 Peptides 43 3.8 Conclusions and Future Trends 44 4 Macromolecules Interactions in Food Formulations 49Puneet Parmar, Rajpreet Kaur Goraya, and Shivani Pathania 4.1 Introduction 49 4.2 Role of Macromolecular Interactions 50 4.3 Types of Macromolecular Interactions 51 4.4 Role of Macromolecular Interactions in Various Food Products 61 4.5 Conclusions 65 5 Effect of Ingredient Interactions on Techno-Functional Properties 71Hanuman Bobade, Savita Sharma, and Baljit Singh 5.1 Introduction 71 5.2 Effect of Food Formulation on Structural Properties 72 5.3 Effect of Food Formulation on Functional Properties 78 5.4 Effect of Food Formulation on Flavour 90 5.5 Conclusions 91 6 3D Printing 101Arianna Dick, Sangeeta Prakash, and Bhesh Bhandari 6.1 Introduction 101 6.2 A Brief History of 3D Food Printing 101 6.3 Principle and Application 102 6.4 3D Printed Food Products 102 6.5 Scalability and Future Outlook 115 6.6 Conclusion 116 7 E ncapsulation Technologies Applied to Food Processing 121Carlos Alvarez and Daniel Pando 7.1 Introduction 121 7.2 Encapsulation Techniques 123 7.3 Applications in the Food Industry 133 7.4 Factors Affecting Releasing Kinetics 138 7.5 Conclusions 139 8 Advances in Extrusion Technologies 147Manzoor Ahmad Shah, Shabir Ahmad Mir, and B.N. Dar 8.1 Introduction 147 8.2 History and State of the Art 151 8.3 Application of Extrusion Technology 152 8.4 Recent Advances in Extrusion Process 153 8.5 Effect of Processing Conditions on Food Formulation 157 8.6 Conclusions 160 9 T hermal Processing Technologies 165Tomas Lafarga, Anna Vallverdu Queralt, Gloria Bobo, Maribel Abadias, and Ingrid Aguilo-Aguayo 9.1 Introduction 165 9.2 Conventional Thermal Processing Technologies 166 9.3 Novel Thermal Technologies 170 9.4 Conclusions 173 10 N on-thermal Processing Technologies: High Pressure Processing and Others 183Maneesha S. Mohan, Ingrid Aguilo-Aguayo, and Tomas Lafarga 10.1 Introduction 183 10.2 Non-thermal Technologies 183 10.3 Conclusions and Future Studies 198 11 Formulation for Food Intolerance 211Iuliana Vintila 11.1 Introduction 212 11.2 Celiac Disease 213 11.3 Celiac Disease Food Formulations, Technology, and Quality 214 11.4 Lactose Intolerance 225 11.5 Lactose-Free Food Formulations, Technology, and Quality 227 11.6 Formulations for Other Food Intolerances 229 11.7 Conclusions 231 12 Prebiotic and Probiotic Food Formulations 237Pradip Behare, Shaik Abdul Hussain, Desiree Roman Naranjo, Prateek Sharma, and Olivia McAuliffe 12.1 Introduction 237 12.2 Need for Probiotics and Prebiotics 238 12.3 Probiotic Food Formulations 239 12.4 Prebiotic Food Formulations 246 12.5 Functional Properties 247 12.6 Health Effects 249 12.7 Conclusion 257 13 Mathematical Tools for Food Formulation 265Camila A. Perussello and Jesus M. Frias 13.1 Introduction 265 13.2 Food Formulation Experimental Design 267 13.3 Consumer-Based Food Formulation 273 13.4 Nutrikinetics and Nutridynamic Characteristics of Food Formulations 277 13.5 Conclusion 279 14 Regulatory and Legislative Framework for Novel Foods 285Jessica Vapnek, Kai Purnhagen, and Ben Hillel Summary 285 14.1 Introduction 285 14.2 What Is a Novel Food? 286 14.3 Overview of Regulatory Frameworks for Novel Foods 287 14.4 Specific Regulatory Issues 295 14.5 Other Legal Issues 299 14.6 Conclusion 302 Notes 302 Index 309
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Food FormulationReviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredientsFood Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations.The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book:Explores new food ingredients as well as impact of processing on ingredient interactionsDescribes new techniques that improve the flavor and acceptability of functional food ingredientsReviews mathematical tools used for recipe formulation, process control and consumer studiesIncludes regulations and legislations around tailor-made food productsFood Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.
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SECTION I: RELEVANCE
Chapter 1: Introduction to food formulation
Editors
1.1. Introduction
1.2. History
1.3. Economic releavance
1.4. Commercial applications
1.5. Book objective
1.6. Book structure
1.7. Conclusion
Chapter 2: Smart functional ingredients
Dr Milica Pojiæ
2.2. Introduction
2.3. Plants and animal sourced smart protein ingredients
2.4. Plant and animal sourced smart starch ingredients
2.5. Potential novel sources of food ingredients
2.6. Conclusion
Chapter 3: Healthy ingredients
Edward O'Neill
3.1. Introduction
3.2. Need for healthy ingredients
3.3. Salt replacers
3.4. Sugar replacers
3.5. Phosphate replacers
3.6. Bio actives
3.7. Peptides
3.8. Interactions with food components
3.9. Conclusions and future trends
Chapter 4: Ingredient interactions I
Dr. Savita Sharma
4.1. Introduction
4.2. Physical and chemical properties of macromolecules
4.3. Protein-carbohydrate interaction
4.4. Protein-
4.5. Conclusion
Chapter 5: Ingredient interaction II
Dr. Fabio Favati
5.1. Introduction
5.2. Effect of particle size distribution on food formulation
5.3. Effect of microstructure on food formulation
5.4. Effect of formulation on functional properties:
5.4.1. Emulsification behaviour
5.4.2. Texture attributes
5.4.3. Water absorption behaviour
5.4.4. Flavor
5.5. Conclusion
Chapter 6: 3D printing
Dr. Basharat Nabi Dar
6.1. Introduction
6.2. Principle
6.3. Application of 3D printing
6.4. 3D printed food products
6.5. Scalability
6.6. Conclusions and future outlook
Chapter 7: Encapsulation technologies
Dr Laura Trujillo
7.1. Introduction
7.2. Conventional techniques
7.3. Novel techniques
7.4. Combination techniques
7.5. Challenges associated with Encapsulation
7.6. Conclusion and future perspectives
Chapter 8: Advances in extrusion technologies
Prof. Charles Brennan
8.1. Introduction
8.2. Conventional process
8.3. Recent advances in extrusion process
8.4. Effect of processing conditions on food formulation
8.5. Conclusions
Chapter 9: Advances in thermal processing technologies/Green processing techniques
Dr. Ingrid Aguilo-Aguayo
9.1. Introduction
9.2. Conventional techniques
9.3. Emerging technologies in food formulation
9.3.1. Pulsed electric field
9.3.2. Ohmic heating
9.3.3. Microwave heating
9.3.4. Dielectric heating
9.4. Conclusions and future outlook
Chapter 10: Advances in non-thermal processing technologies
Dr. Maneesha Mohan
10.1. Introduction
10.2. Conventional techniques
10.3. Application of novel technologies
10.3.1. Ultrasonics
10.3.2. Novel freezing methods
10.3.3. Membrane technologies
10.4. Conclusions and Future outlook
10.5. Challenges and future recommendations
SECTION III: APPLICATIONS
Chapter 11: Tailor made functional food formulations
Dr. Carla.Brites
11.1. Introduction
11.2. Food formulation for high performing athletes
11.3. Food formulation for babies
11.4. Food formulations for pregnant/lactating mothers
11.5. Food formulations for ageing populace
11.6. Conclusion and future trends
Chapter 12: Formulations for food intolerances
Dr. Eimear Gallagher
12.1. Introduction
12.2. Celiac disease
12.3. Nutritional quality of celiac foods
12.4. Gluten free food products
12.5. Functional ingredients in gluten free products
12.6. Lactose intolerance
12.7. Lactose free formulations
12.8. Conclusion
Chapter 13: Prebiotic and probiotic food formulations
Tiina M. Mattila-Sandholm
13.1. Introduction
13.2. Need for probiotics and prebiotics
13.3. Probiotic food formulations
13.4. Prebiotic food formulations
13.5. Functional properties
13.6. Health effects
13.7. Conclusion
Chapter 14: Mathematical tools for food formulations
Dr Izabela Michalak
Prof. Colm o’Donnell
14.1. Introduction
14.2. Need for mathematical tools
14.3. Recent development in mathematical tools
14.4. Mathematical Models
14.5. Potential commercial applications
14.6. Conclusion and future trends
Chapter 15: Regulations and legislations
Jessica Vapnek
15.1. Introduction
15.2. Legislations on tailor made food formulations
15.3. Regulations on novel food ingredients
15.4. Regulations on use of novel technologies
15.5. Conclusion
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Produktdetaljer
ISBN
9781119614746
Publisert
2021-04-01
Utgiver
Vendor
Wiley-Blackwell
Vekt
737 gr
Høyde
229 mm
Bredde
152 mm
Dybde
24 mm
Aldersnivå
P, 06
Språk
Product language
Engelsk
Format
Product format
Innbundet
Antall sider
336
Om bidragsyterne
Shivani Pathania is a Research Officer based in Teagasc Food Research Centre, Ashtown, Ireland. Her research interests include food packaging, food formulation, novel food processing technologies and ingredient interactions. She supports food companies on development of pilot scale processes for new formulations.
Brijesh Tiwari is a Principal Research Officer at Teagasc Food Research Centre, Ashtown. His research interests include advanced food processing and extraction technologies. He is the series editor of the IFST Advances in Food Science book series. He currently serves as the Editor-in-Chief of the Journal of Food Processing and Preservation.