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Professor D. J. McClements of the University of Massachusetts and Dr Steve Carrington of Malvern Panalytical demonstrate how rheology can be used to determine the food changes that occur during the mastication process, and how the rheological behavior of low fat sauces can be compared against consumer sensory data for these products.
Rheological variables not only define our perception of foods, but are also employed by food formulators to design products that meet stringent consumer demands. For instance, suspension viscosity affects the sensory appeal, stability, and shelf life of soups and beverages, whereas yield stress serves as a vital parameter for individuals who wish to create foods with a rich, creamy appeal like dressings, desserts, and sauces.
Rheology can also be associated with the release of flavors and mouth feel, which collectively make it a key analytical method for food development. It could also create significant cost savings by reducing the dependence on sensory testing, while simultaneously reducing the subjectivity related to physical testing.
This information has been sourced, reviewed and adapted from materials provided by Malvern Panalytical.
For more information on this source, please visit Malvern Panalytical.