Food Formulation Novel Ingredients and Processing Techniques

by Pathania, Shivani; Tiwari, Brijesh K.

• ISBN13: 9781119614746
• ISBN10: 1119614740
• Edition: 1st
• Format: Hardcover
• Copyright: 2021-03-15
• Publisher: Wiley-Blackwell

Summary

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 ingredients
• Reviews mathematical tools used for recipe formulation, process control and consumer studies
• Includes 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.

Author Biography

Dr 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. She has worked with more than 25 food companies, authored 15 peer-reviewed research publication and 6 book chapters.   

Brijesh Tiwari is a Principal Research Officer at Teagasc Food Research Centre, Ashtown and adjunct Professor at University College Dublin, Ireland. His research interests include advanced food processing and extraction technologies. He is the author of more than 200 peer-reviewed research publications and 110 book chapters, co-editor of 14 books, and 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. 

Table of Contents

Chapter 1: Food formulation and product development

Shivani Pathania, Cheenam Bhatia and Brijesh Tiwari

1.1 Introduction

1.2 New product development

1.3 Challenges in food formulations

1.4 Relevance of the book and objectives

1.5 Conclusions

Chapter 2:  Smart functional ingredients

Milica Pojić

2.1 Introduction

2.2 Smart protein ingredients

2.2.1 Novel sources of proteins of plant origin

2.2.1.1 Alternative plants as novel sources of protein

2.2.2 Aquatic photosynthetic organisms as novel sources of protein

2.2.3 By-products of plant origin as renewable protein sources

2.2.4 Novel sources of protein of animal origin

2.2.5. Novel sources of proteins of microbiological origin

2.3 Smart carbohydrate ingredients

2.3.1 Alternative plants as novel sources of polysaccharides

2.3.2 By-products as renewable polysaccharide source

2.3.3 Edible mushrooms as source of polysaccharides

2.4 Conclusion and future considerations

2.5 References

Chapter 3: Healthy Ingredients

Ciara McDonagh

3.1 Introduction

3.2 Need for healthy ingredients

3.3 Salt replacers

3.4 Sugar replacers

3.5  Phosphate replacers

3.6 Bioactives

3.7  Peptides

3.8 Conclusions and future trends

3.9 References

Chapter 4: Macromolecules Interactions in food formulations

Puneet Parmar, Rajpreet Goraya, Shivani Pathania

4.1 Introduction

4.2 Role of macromolecular interactions

4.3 Types of macromolecular interactions

 4.3.1 Protein-protein interactions

 4.3.2 Protein-polysaccharide interactions

 4.3.3 Protein-lipid interactions

 4.3.4 Protein-Water Interactions

 4.3.5 Polysaccharide-lipid interactions

 4.3.6 Polysaccharide-protein-lipid interactions

4.4 Role of macromolecular interactions in various food products

4.4.1 Cereal products

4.4.2 Meat products

4.4.3 Dairy products

4.5 Conclusions

4.6 References

Chapter 5: Effect of ingredient interactions on techno-functional properties

Hanuman Bobade, Savita Sharma and Baljit Singh

5.1 Introduction

5.2 Effect of food formulation on structural properties

5.2.1 Effect on microstructure

5.2.2 Effect on particle size distribution

5.2.3 Effect on textural attributes

5.3 Effect of food formulation on functional properties

5.3.1 Emulsification Behaviour

5.3.2 Water absorption behaviour

5.3.3 Solubility

5.3.4 Water holding capacity

5.3.5 Viscosity

5.3.6 Gelation

5.3.7 Foaming and foam stability

5.4 Effect of food formulation on flavour

5.5 Conclusions

5.6 References

Chapter 6: 3D printing

Arianna Dick, Sangeeta Prakash, Bhesh Bhandari

6.1 Introduction

6.2 A brief history of 3D food printing

6.3 Principle and application

6.4 3D printed food products

 6.4.1 Fruits, vegetables, and legumes

6.4.2 Cereals and grains

6.4.3 Meat, fish and seafood products

6.4.4 Dairy products and derivatives

6.4.5 Confectionery and desserts

6.4.6 Alternative ingredients and end-products

6.5 Scalability and future outlook

6.6 Conclusions

6.7 References

Chapter 7: Encapsulation technologies applied to food processing

Carlos Álvarez and Daniel Pando

7.1 Introduction

7.2 Encapsulation techniques

 7.2.1 Coacervation

7.2.2 Co-crystallization

7.2.3 Spray-drying

7.2.4 Spray freeze drying

7.2.5 Emulsions

7.2.6 Liposomes

7.2.7 Niosomes

7.2.8 Inclusion complexation

7.3. Applications in the food industry

7.3.1 Aromatic and volatile compounds

7.3.2  Vitamins

7.3.3  Polyphenols

7.3.4  Peptides, proteins, hydrolysates

7.3.5  Enzymes

7.3.6  Lipids

7.4 Factors affecting releasing kinetics

7.5  Conclusions

7.6 References

Chapter 8: Extrusion technology for food formulations

Manzoor Ahmad Shah, Shabir Ahmad Mir and B.N.Dar

8.1 Introduction

8.2 History and state of the art

8.3 Application of extrusion technology

8.4 Recent advances in extrusion process

8.5 Effect of processing conditions on food formulation

8.6 Conclusions

8.7 References

Chapter 9: Thermal processing technologies

Tomás Lafarga, Anna Vallverdú Queralt, Gloria Bobo, Maribel Abadias and Ingrid Aguiló-Aguayo

9.1 Introduction

9.2. Conventional thermal processing technologies

9.2.1 Effect of thermal treatments on polyphenols

9.2.1.1 Blanching

9.2.1.2 Pasteurization and sterilization

9.2.2  Effect of thermal treatments on carotenoids

9.2.3 Effect of thermal treatments on vitamins

9.3. Novel thermal technologies

9.3.1 Ohmic heating

9.3.2 Microwave processing

9.4 Conclusions

9.5 References

Chapter 10: Non-thermal processing Technologies

Maneesha S. Mohan, Ingrid Aguiló-Aguayo and Tomás Lafarga

10.1 Introduction

10.2 Non-thermal technologies

10.2.1 High pressure processing

 Principles of high pressure processing

High pressure equipment

Effect of high pressure on different food components

Effect of high pressure treatment on proteins.

Effect of high pressure treatment on lipids

10.2.2 Pulsed Electric Field

10.3.3 Ultrasound technologies

10.4 Conclusions and future studies

10.5 References

Chapter 11: Formulation for food intolerance

Vintila I.

11.1  Introduction

11.2  Celiac disease

11.3  Celiac disease food formulations, technology and quality

11.4  Lactose intolerance

11.5  Lactose-free food formulations, technology and quality

11.6  Formulations for other food intolerances

11.7  Conclusions

11.8  References

Chapter 12: Prebiotic and probiotic food formulations

Pradip Behare, Shaik Abdul Hussain, Desirée Román Naranjo, Prateek Sharma and Olivia McAuliffe

12.1 Introduction

12.2 Need for probiotics and prebiotics

12.3 Probiotic food formulations

12.3.1 Dairy-based probiotic foods

12.3.2 Non-dairy based probiotic products

12.4. Prebiotic food formulations

12.5. Functional properties

12.6 Health effects

12.6.1 Reduced risk of lactose intolerance

12.6.2 Antimicrobial properties

12.6.3 Anticarcinogenic properties

12.6.4 Immunomodulatory activities

12.6.5 Prevention of cardiovascular disease

12.6.6 Urogenital tract Infection (UTI)

12.6.7 Enhancement of short-chain fatty acids (SCFA) production

12.6.8 Anti-diabetic activities

12.7 Conclusion

12.8 References

Chapter 13: Mathematical tools for food formulation

Camila Perussello and Jesus Frias

13.1  Introduction

13.2. Food formulation experimental design

13.2.1 Factorial designs

13.2.2 Mixture designs

13.3 Consumer-based food formulation

13.3.1 Preference mapping

13.3.2 Multinomial regression

13.4 Nutrikinetics and Nutridynamic characteristics of food formulations

13.4.1 Quantitative Structure-Activity Relationship (QSAR) modelling

13.4.2 Population-based non-linear mixed effect modelling

13.5 Conclusion

13.6 References

Chapter 14:  Regulatory and Legislative Framework for Novel Foods

Jessica Vapnek, Kai Purnhagen and Ben Hillel

14.1 Introduction

14.2 What is a Novel Food?

14.3 Overview of Regulatory Frameworks for Novel Foods

14.4 Specific Regulatory Issues

14.5 Other Legal Issues

14.6 Conclusions