A crystal engineering approach to tailor functional properties of food formulations скачать в хорошем качестве

A crystal engineering approach to tailor functional properties of food formulations

Food products are complex multiphase materials often including crystalline phases. To give few examples: ice cream is a semi-solid foam where fat crystals’ aggregates stabilize air bubbles, whereas fine ice crystals provide the characteristic texture of this popular dessert. The main ingredient of chocolate is instead cocoa butter, a mixture of triglycerides that result in crystals with a complex polymorphic landscape; choosing the right crystal structure is necessary to ensure the desired texture, mouthfeel and shelf-life. Precise design and control of food crystallization processes is, hence, essential to guarantee food quality. Furthermore, food crystalline particles can be precisely engineered to obtain novel multiphase formulation with enhanced nutritional and textural properties, as well as flavors. In this webinar, guest speaker Dr. Elena Simone from Politecnico di Torino presented two case studies: 1. Design and control of crystallization processes for the confectionary industry 2. Application of crystal engineering tools (experimental and modelling) for the design of multiphase formulations such as particle-stabilized foams and emulsions