Gelatin: Properties and Multifunctional Ingredient in Modern Food Science

Gelatin is a highly versatile and widely utilized ingredient in the food industry, prized for its unique characteristics and multifunctionality. Derived from collagen found in the connective tissues of animals, such as skin, bones, and cartilage, gelatin is obtained through partial hydrolysis. This process transforms collagen into a substance that dissolves in hot water and forms a gel upon cooling, making it a cornerstone of many culinary and industrial applications.

The hallmark of gelatin is its ability to form gels. This property is pivotal in creating popular desserts like jelly, marshmallows, and gummy candies. Additionally, gelatin is essential in savory applications such as aspic, a meat or vegetable-based jelly. The gel-forming capability of gelatin depends on factors like concentration, temperature, and pH, enabling precise manipulation of texture and consistency in food products. Recent advancements in the food industry have focused on improving gelatin’s functionality by modifying these variables to meet specific consumer demands, such as vegan-friendly alternatives or reduced sugar content.

Beyond its gelling ability, gelatin serves as a stabilizer, thickener, and emulsifier in numerous products. It enhances the texture and mouthfeel of yogurt, ice cream, and sauces, contributing to their overall appeal. In beverages like fruit juices and wine, gelatin aids in clarifying and stabilizing the liquid by binding with impurities, a process known as fining. Modern techniques now allow for more sustainable sourcing and innovative applications of gelatin, such as using it in plant-based beverages or low-alcohol wines.

Gelatin’s nutritional value further boosts its appeal. It is a rich source of essential amino acids, especially glycine and proline, which play critical roles in maintaining healthy skin, joints, and connective tissues. These attributes make gelatin a popular component in dietary supplements and functional foods designed to promote overall wellness. Emerging research highlights gelatin’s potential in aiding gut health and supporting recovery from exercise-induced muscle damage, aligning with growing consumer interest in health-conscious eating.

In conclusion, gelatin remains an indispensable ingredient in the food industry due to its unique gelling, stabilizing, and thickening properties. Coupled with its nutritional benefits and adaptability to modern trends, gelatin continues to be a cornerstone of innovation and functionality in food science.
Gelatin: Properties and Multifunctional Ingredient in Modern Food Science

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Xanthones: Powerful Antioxidants for Disease Prevention and Anti-Aging

Xanthones are a group of polyphenolic compounds renowned for their strong antioxidant capabilities. They are particularly effective in preventing oxidation during metabolism, a process that can generate free radicals. These unstable molecules have the potential to damage cell membranes and DNA, contributing to various diseases like cancer, cardiovascular conditions, and aging.

The antioxidant properties of xanthones are key in neutralizing free radicals, thus preventing the cellular damage they might cause. This protective function is crucial because free radicals can trigger a chain reaction of oxidative stress, leading to chronic inflammation and tissue damage. By scavenging these harmful molecules, xanthones help preserve cellular integrity and function.

One of the richest sources of xanthones is the mangosteen fruit, which is known for its high concentration of these compounds. Research has shown that xanthones from mangosteen can inhibit the growth of cancer cells and lower the risk of metastasis. Additionally, they contribute to cardiovascular health by reducing oxidative stress in blood vessels, thereby preventing atherosclerosis and other heart-related issues.

Furthermore, xanthones play a significant role in anti-aging by shielding skin cells from oxidative damage. This protection helps maintain skin elasticity and reduces the appearance of wrinkles and fine lines. Their anti-inflammatory properties also enhance their anti-aging effects, as chronic inflammation is a major contributor to the aging process.

In conclusion, xanthones are potent antioxidants that are essential in protecting the body from oxidative stress and related diseases. Their ability to neutralize free radicals makes them a valuable asset in the prevention of cancer, cardiovascular diseases, and aging. Including xanthone-rich foods in your diet can therefore provide substantial health benefits.
Xanthones: Powerful Antioxidants for Disease Prevention and Anti-Aging

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Understanding Tannins: Properties, Uses, and Health Effects

Tannins are fascinating polyphenolic compounds found widely in plants. Let’s dive into their intriguing properties:

Definition and Astringency:
Tannins are a class of biomolecules known for their astringent qualities, which stem from their ability to bind with and precipitate proteins. This interaction creates the characteristic dry, puckery feeling in the mouth, a sensation familiar to anyone who has sipped red wine, enjoyed strong tea, or bitten into an unripened fruit. The astringency of tannins is more than just a sensory experience; it serves a defensive function in plants, deterring herbivores and protecting against microbial infections. The astringent taste can discourage animals from consuming tannin-rich plants, thereby aiding in the plant's survival.

Occurrence and Uses:
Tannins exist in various forms, appearing as yellowish or light brown masses that can take the shape of powder, flakes, or spongy substances. These compounds are found in almost all plants, thriving in diverse climates worldwide. The term "tannin" itself is derived from the French word "tanin," originally used to describe the process of tanning hides—a practice where tannins play a crucial role. In leather production, tannins transform animal hides into durable leather by cross-linking proteins, enhancing the material's strength and longevity. Beyond their use in tanning, tannins have a broad range of applications. They are employed in dyeing fabrics, where they help fix dyes to fibers, in photography as part of certain developing processes, in the refining of beer and wine to improve clarity and flavor stability, and in traditional medicine for their purported health benefits, including antimicrobial and antioxidant properties.

Health Implications:
Tannins' astringency is also present in everyday foods and beverages, particularly in tea and coffee. These tannins, which are soluble, contribute to the flavor profile of these drinks. However, tannins have a more complex role in nutrition. By binding to proteins and other macromolecules, they can inhibit the absorption of certain nutrients, functioning as anti-nutrients. This binding ability makes tannins a subject of interest in nutritional science, as they can influence the digestibility of proteins and the bioavailability of minerals like iron. Despite this, tannins also offer potential health benefits, such as antioxidant effects that may help protect cells from damage caused by free radicals.

In summary, tannins—nature’s multifaceted compounds—leave their mark on taste, health, and industry, illustrating their complex role in the natural world and human society.
Understanding Tannins: Properties, Uses, and Health Effects

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Understanding Milk: Composition, Properties, and Quality

Milk, a staple beverage in many diets, appears white or yellowish due to the interaction of light with its components. The color of milk results from the scattering and absorption of light by milk fat globules and protein micelles. This is why skim milk, which has minimal fat, still retains its white hue. The yellowish tint in milk can be attributed to carotene, absorbed from the diet during grazing, present in the fat phase, and riboflavin in the aqueous phase.

Milk's flavor profile is mildly sweet with a faint odor and taste. Milk fat is present as droplets or globules, surrounded by a membrane and emulsified in milk serum, also known as whey. These fat globules tend to separate and float to the top as cream after prolonged storage or centrifugation. However, homogenization breaks these fat globules into much smaller sizes, preventing cream separation even after long periods of standing.

The proteins in milk, known as micelles, are dispersed within the milk serum. These micelles are primarily calcium salts of casein molecules. Additionally, milk contains lipoprotein particles, or milk microsomes, which include remnants of cell membranes and microvilli, as well as somatic cells, mainly leucocytes. Various proteins, carbohydrates, minerals, and other ingredients are dissolved in the milk serum.

The specific density of milk, which ranges from 1.029 to 1.039 at 15°C, varies with its composition. Higher fat content decreases the density, while higher amounts of protein, milk sugar, and salts increase it. Skim milk, having most of the fat removed, possesses a higher specific density compared to whole milk.

One notable property of milk is its freezing point, which ranges from -0.53 to -0.55°C. This relatively constant value is useful for detecting adulteration, such as the addition of water to milk.

In summary, milk's unique characteristics, from its color and taste to its density and freezing point, result from its complex composition of fats, proteins, carbohydrates, and minerals. Understanding these properties not only highlights the nutritional importance of milk but also ensures its quality and authenticity in the food industry.
Understanding Milk: Composition, Properties, and Quality

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Understanding the Diverse Physical Properties of Coconut Oil

Coconut oil stands out among its counterparts for its unique physical characteristics and wide-ranging uses. Its distinct properties, from flavor to durability, have made it a staple in culinary and medicinal practices for centuries.

Historically, coconut oil holds a revered position as one of the earliest oils utilized in cooking and medicine. Extracted from the fruit of the Cocas nucifera L., the process begins with obtaining oil-rich copra from dried coconut flesh, containing an oil content ranging from 50% to 65%.

Comprising approximately 90% saturated fat, coconut oil boasts a distinctive fatty acid composition, primarily including lauric acid, myristic acid, and palmitic acid. This unique blend contributes to its stability, making it less susceptible to oxidation compared to other oils. Moreover, its high lauric acid content grants it antimicrobial properties, enhancing its appeal both as a food ingredient and medicinal agent.

Coconut oil exhibits peculiar physical traits. Unrefined coconut oil solidifies at temperatures between 20 to 25°C and reaches its smoking point at 170°C, while refined variations have a higher smoking point of 232°C, rendering them suitable for various cooking techniques, from baking to frying.

Its remarkable shelf life, lasting up to two years, is owed to its resistance to high temperatures and oxidation. Proper storage is essential for preserving its quality, preferably in solid form below 24.5°C. Importantly, coconut oil remains stable even in warmer temperatures, setting it apart from other oils. Stainless steel, polyethylene, or fiberglass containers are recommended for storage to prevent deterioration, as materials like unlined carbon steel may compromise its quality over time.

Beyond its culinary uses, coconut oil holds a revered position in traditional medicine across diverse cultures. Its medicinal properties, including antibacterial and anti-inflammatory attributes, make it a popular remedy for various ailments, ranging from skin conditions to digestive problems.

In summary, the physical properties of coconut oil encompass a wide range of characteristics that contribute to its extensive versatility and enduring popularity. From its unique flavor profile to its ability to withstand high temperatures and prolonged shelf life, coconut oil remains highly valued as both a culinary essential and a traditional medicinal ingredient. Its versatility underscores its importance in ancient practices as well as contemporary contexts, making it a truly exceptional natural resource with multifaceted benefits.
Understanding the Diverse Physical Properties of Coconut Oil

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Flavonoids: Medicinal Properties and Synthesis

Flavonoids, characterized by the flavan nucleus, form a widely distributed category of naturally occurring polyphenolic compounds found abundantly in various plants, fruits, vegetables, and leaves. They demonstrate pottial applications in medicinal chemistry, providing therapeutic advantages such as anticancer, antioxidant, anti-inflammatory, and antiviral properties.

These compounds are synthesized through the phenylpropanoid pathway. Flavonoids have gained recognition for their positive impact on factors associated with atherosclerosis, including lipoprotein oxidation, blood platelet aggregation, and vascular reactivity.

Within plant systems, flavonoids play a pivotal role in mitigating oxidative stress and regulating growth factors like auxin. Strategies have been employed to boost flavonoid production by manipulating biosynthetic genes in specific bacteria and fungi.

While the majority of flavonoids assume a crystalline solid state, flavone glycosides take the form of amorphous powder. The yellow color prevalent in most flavonoids is attributed to the presence of a cross-conjugation system in their molecular structure.

Flavonoids manifest in diverse forms, encompassing aglycones, glycosides, and methylated derivatives. Essentially, the foundational structure of flavonoids is the aglycone.
Flavonoids: Medicinal Properties and Synthesis

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Properties of niacin

Niacin is one of the vitamins belonging to vitamin B complex. Niacin is an essential B vitamin that, when given in high doses, is effective in lowering low density lipoprotein (LDL) cholesterol and raising high density lipoprotein (HDL) cholesterol, which makes this agent of unique value in the therapy of dyslipidemia.

Niacin is the generic name for nicotinic acid (pyridine-3-carboxylic acid), nicotinamide (niacinamide or pyridine-3-carboxamide), and related derivatives, such as nicotinamide riboside. These compounds are precursors of the coenzymes nicotinamide adenine dinucleotide and nicotinamide adenine dinucleotide phosphate, which play an important role in metabolism.

Nicotinic acid is an odorless white crystalline powder with a feebly acid taste. pH (saturated aqueous solution) 2.7. pH (1.3% solution) 3-3.5. Niacin is water-soluble so that excess amounts the body does not need are excreted in the urine.

Niacin vitamers are found in both plant and animal foods, and due to the contribution of tryptophan, foods containing balanced protein may also contribute to high niacin equivalent. Niacin is obtained in the diet from a variety of whole and processed foods, with highest contents in fortified packaged foods, tuna, salmon, some vegetable and other animal sources.

Severe niacin deficiency leads to pellagra, a disease characterized by a pigmented rash or brown discoloration on skin exposed to sunlight; the skin also develops a roughened, sunburned-like appearance. Hartnup disease is a hereditary nutritional disorder resulting in niacin deficiency.

A niacin deficiency is rare in the United States and other industrialized countries because it is well-absorbed from most foods.
Properties of niacin

Niacin rich grilled turkey breast

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Glycerol: The main component of triglycerides

Glycerol is the main component of triglycerides, found in animal fat, vegetable oil, or crude oil. Glycerol is derived from soap or from biodiesel production. It occurs naturally in wines, beers, bread, and other fermentation products of grains and sugars.

Glycerol is the simplest of the alcohols and is known by propane-1,2,3-triol according to IUPAC. It is also commercially known as glycerin, 1,2,3-propanotriol, trihydroxypropane, glyceritol or glycidic alcohol.

Glycerol (propane-1,2,3-triol) is a multi-functional organic compound, showing hydrophilic and hydrophobic properties due to a stable chemical structure with three hydroxyl groups. Due to its thermal stability, a high energetic availability for bond breaking and formation of other compounds is required.

Physically, glycerol is a water-soluble, clear, almost colorless, odorless, viscous, has a syrupy-sweet taste, hygroscopic liquid with a high boiling point. Chemically, glycerol is a trihydric alcohol, capable of being reacted as an alcohol yet stable under most conditions.

Glycerol is a liquid containing three hydrophilic hydroxyl groups that are responsible for it being hygroscopic and its solubility in water.

Currently, glycerol is mainly used as an intermediate chemical for the production of a variety of products, such as cosmetics, food, pharmaceuticals, etc.

Glycerides are compounds formed by esterification of glycerol and one to three fatty acids. Glycerides can be found in oleaginous products, such as cooking oil, rapeseed oil, waste greases, pork lard, biomass from algae, i.e., in almost any vegetable oil or animal fat.
Glycerol: The main component of triglycerides

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Basic concept of fatty acid

Compounds of carbon, hydrogen and oxygen with a functional group, a carbonyl carbon, CH3.(CH2)n.COOH. The fatty acids, the simplest of the lipids, are defined as monocarboxylic acids that tend to be more soluble in organic solvents than in water.

Most fatty acids in food consist of a straight of carbon atoms ending with a carboxyl group, that is soluble in water and non polar hydrocarbon chain that is insoluble in water but soluble in the common organic solvents. They may be double bond between some of these carbon atoms.

The melting point of a fatty acid is affected by its chain length, its degree of unsaturation and whether the double bonds are cis or trans.

Fatty acid serves at least three vital functions: such as linolenic acid, are essential nutrients; other, particularly the short chain fatty acids, provides energy; long chain fatty acids are structural components of cell membranes.

The number of known natural fatty acids exceeds 1000 although only a relatively small number – perhaps 2o—50 are of common concern. A large number of fatty acids exist in nature because the hydrocarbon chain may be of varying lengths (i.e. containing a varying number of carbon atoms linked together) an may have different degrees of unsaturation (unsaturation refers to the presence of double bonds between carbon atoms within the hydrocarbon chain).

Basic concept of fatty acid

Linolenic acid

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Antimicrobial properties of Kombucha tea’s

Kombucha tea contains probiotic ingredients and has antimicrobial properties. That means it has the power to fight viruses and bacteria.

Researchers have demonstrated kombucha’s antimicrobial activity against a large number of pathogenic microorganisms even at neutral pH and after denaturation.

The antimicrobial effects of kombucha are often attributed to its low pH, which wreaks havoc for pathogenic organisms such as Bacillus cereus, Escherichia coli, Helicobacter pylori, Listeria moncytogenes, Micrococcus luteus, etc.

Acetic acid has been suggested to be a major antimicrobial agent in kombucha tea, in conjunction with other compounds like bacteriocis and tea-derived phenolic compounds.

The weak gluconic and acetic acids in kombucha specifically target and shut down pathogenic organisms by disrupting their cell membranes, changing the pH of the pathogenic cells, and creating an excess of toxic anions, to finish the job.
Antimicrobial properties of Kombucha tea’s

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Sorbitol physical properties

Sorbitol is classified as a polyhydric alcohol and possesses less sweetness compared to the lower alcohols like glycerol and xylitol.

Sorbitol is quite soluble in water and Sorbo sorbitol solution, USP XVI, is 7% by weight aqueous solution. Sorbitol will not crystallize from supersaturated syrups as readily as sugar and a mixture of sorbitol powder and syrup is used to prepare confectionary pastes and fondants.

Another of its desirable properties of sorbitol is that it is not easily fermented by microorganisms and is stable in the dry state or in sterile aqueous solution.

Sorbitol is slightly soluble in methanol ethanol, acetic acid, acetamide and phenol and it is essentially insoluble in other organic solvents.

Because sorbitol is largely transformed to fructose by liver enzymes in the body, it is tolerated by diabetics since fructose is not dependent on the availability of insulin for its metabolism.

Sorbitol is hygroscopic and provides cooling effect in the mouth due to the negative heat of solution. As monosaccharides, sorbitol has twice the freezing point depression effect as sucrose on a per weight basis.
Sorbitol physical properties 

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What are the categories of food packaging?

In the most familiar form, a package is a simple box on the grocer’s shelf or the wrapper on a candy bar. Package can also be a wooden cart around a machine or a bulk container for industrial products.

The most significant properties are light weight, cushioning ability moisture resistance, ease of fabrication or molding, chemical inertness, non-abrasiveness, no dusting, thermal insulation, useful temperature range and competitive cost.

There are four broad categories of packages that require different technologies to satisfy the requirements of end user.

*Consumer package
Consumer packaging that is market and is oriented and is directed to the consumer in the area of foods, soft goods, hard goods, materials for which there is an immediate need. It will be delivered to the ultimate consumer in the retail store.

*Industrial package
The materials basically oriented as industrial products or items that will be sold directly to an industrial consumer. The packaging means for warehousing and distribution to the retail store.

*Institutional package
Institutional packaging is a food packaging that is intended to be used in retail operations, restaurants, commissionaires and cafeterias and is intended to be manually handled.

*Military package
Procures for use of military services
What are the categories of food packaging?

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Yeast extract of Vegemite

Thinly smeared on toast, this odd substance is eaten by Australians and New Zealanders. It is usually described as a thick, black, sticky salty yeast spread that is often used on toast during breakfast.

It is an Australian brand that reaches the hearts of its most loyal users - gaining brand devotion that many other brands can only dream of attaining.

It is made from yeast slurry, a brewery waste product. Basically, yeast extract is concentrated nutritional yeast whipped into a spreadable texture.

The appearance of vegemite, which is similar to used chewing tobacco, repels the uninitiated, as does its taste and smell.

It’s rich in thiamin and pantothenic acid , vegemite has lots of the B vitamins.

Vegemite could be spread on toast or crackers, it could be used as a soup base, it even turned out that it made for marvelous seasoning mixed with ground beef.
Yeast extract of Vegemite

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Dill weed essential oil

Dill weed oil is produced in the United States, mainly in the northwest and in western Canada.

Dill weed oil, the volatile oil is obtained by steam distillation of the freshly cut stalks, leaves and seeds, at the immature fruiting stage of the plant Anethum garveolens L.

It has largely replaced both dill leaf and dill seed oil in a commercial food usage.  American dill weed has a strong, fresh, somewhat spicy, aromatic odor and a warm, slightly burning taste.

The oil is soluble in most fixed oils and in mineral oil. It is soluble usually with opalescence or turbidity, in propylene glycol, but it is practically insoluble in glycerin.

The major commercial use of dill is in the form of dill weed oil, used in the pickle industry to make dill pickles. It is also used for flavoring and seasoning by the food industry for such products such as condiments, meat preparations, potato chips, sauces, dips, chewing gum and candy.
Dill weed essential oil 

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Usage of xanthan gum in food

Xanthan gum is widely used in food applications, but it also extensively used in pharmaceutical, cosmetic and other technical application.

Following its approval as a food additive, xanthan gum found man uses in the food industry, since at low concentrations it provides storage stability, water-binding capacity and esthetic appeal.

Xanthan gum is an anionic branched polyelectrolyte. The backbone consists of α (1-4) D-glucopyranose glucan.

The unique physical and physiological properties of xanthan gum make it one of the most versatile hydrocolloids for use in a host of food.

These properties result in products with longer shelf life, improved flow, consistently, viscosity, better texture and a pleasing appearance.

It is used as a stabilizer for dressings. Ideally the product has high yield value and strong pseudoplasticity.

In syrup and toppings, the rheological properties of xanthan gum provide ease of pouring and excellent cling.

The uniform viscosity of xanthan from 5 to 70° also helps yield a uniform texture and good stability. Xanthan gum can be used to control the rheological properties of mayonnaise.

In chocolate syrups, the cocoa powder remains uniformly suspended, eliminating settling and ensuring consistency.

The xanthan gum also used in sauces, relishes, canned soups and dairy product. Its heat stability and excellent stabilizing and suspension properties are important in canned foods. Typically, xanthan gum is used in fruit juices to help to suspend the fruit particles, to prevent oil ringing and to provide good viscosity without masking the natural flavor of the fruit.

In gravy or sauces, xanthan gum binds the water so strongly that it helps to delay the formation of a surface skin.
Usage of xanthan gum in food 

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Chemical properties of milk

The processability and functionality of milk and milk products are determined by the properties and concentrations of its principal constituents: protein, lipids, lactose and salts.

Milk fat occurs in the form of droplets or globules, surrounded by a membrane and emulsified in milk serum (also called whey). Milk fat is composed of approximately 400 fatty acids.

The fat globules (called cream) separate after prolonged storage or after centrifugation. The fat globules float on the skim milk.

Homogenization of milk so finely divides and emulsifies the fat globules that cream separation does not occur even after prolonged standing. The key attributes of milk flavor are influenced by its emulsion of fat globules in a colloidal protein solution, accompanied by a slight sweet and salty taste from lactose and minerals, primarily calcium.

The majority of milk proteins are synthesized from amino acids. Proteins of various sizes are dispersed in milk serum. They are called micelles and consist mostly of calcium slats of casein molecules.

Furthermore, milk contains lipoprotein particles, also called milk microsomes, which consist of the residues of cell membranes, microvilli, etc., as well as somatic cells, which are mainly leucocytes.

Various proteins, carbohydrate, minerals and other ingredients are solubilized in milk serum.

Milk contains many acidic and basic groups that result in buffering action over a wide pH range. The principal buffer components in milk are soluble phosphate, colloidal calcium phosphate, citrate, bicarbonate and casein.
Chemical properties of milk

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Functional properties of fat in food

Food manufactures use the many forms of fats and oils as ingredients in a wide variety of food products, or further process the fats and oils into manufactured products.

The major animal sources include butter, lard, tallow and fish and plant sources include sunflower, olive, corn, soy, cotton, palm kernel, coconut, rape and linseed.

Dietary fat contributes to the combined perception of mouth-feel, taste and aroma.

Fat in food can have different functions: exchange agents, stabilizers, gel-forming components, thickening components, consistency agents, humidity retainers and they can have the role of factors responsible for flavor and odor.

Fat also contributes to creaminess, appearance, palatability, texture, lubrication properties of foods, and increases the feeling of satiety during meals.
Functional properties of fat in food

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Properties of amino acids

The amino acids are the fundamentals units of protein structure.  Amino acids are all characterized by the presence of an amino (NH2) group with basic properties and a carboxyl (COOH) group with acidic properties attached to the same carbon atom.

Most naturally occurring amino acids are of the L-configurations, although D-amino acids are not uncommon in some microorganisms.

In the formation of a protein, amino acids are linked together by the peptide linkage in which the basic (amino) group of one amino acid is linked to the carboxyl group of another, with the elimination of a molecule of water.

Amino acid crystals are generally white. All crystalline amino acid, except for glutamine and cysteine have a high melting point of more than 200 ° C. Glutamine and cysteine have melting point of 185 ° C and 178 °C respectively.

In solution, at physiologic pH, the free amino acids exist as zwitterions, ions in which the amino group is positively charged and the carboxylate group is negatively charged.
Properties of amino acids

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The importance of rheology of food

By definition, rheology is the deformation and flow of matter and rheological properties are based on the flow and deformation responses of a substance when subjected to stress.

Rheology is important to the food researcher because it has many applications in the three major categories of food acceptability:
*Appearance – certain structural and mechanical properties of some foods can be determined by appearance.
*Flavor – food breakdown in the mouth can affect the rate of release of flavor compounds
*Touch

Rheological data are required in product quality evaluation, engineering calculations, and process design.

An understanding of flow behavior is necessary to determine the size of the pump and pipe and the energy requirements.

The microstructure of a product can be correlated with its rheological behavior, allowing development of new materials.

Rheometry permits attainment of rheological equations applied in process engineering, particular unit operations that involved heat and momentum transfer.

Rheology has become a routine research and quality control tool for companies around the world. Rheology has also found many applications in the sensory evaluation of texture.

With the availability of reliable psychological models rheology is being successfully and reliably used for texture design.
The importance of rheology of food

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Fatty acid: building block of fat

Fat is a major source of fuel energy for the body and aids in the absorption of fat-soluble vitamins and carotenoids.

Both animals- and plant- derived food products contain fat. Food fat provides taste, consistency, and helps people feel full.

Dietary fat consists primarily (98 percent) of triacylglycerol, which is composed of one glycerol molecule esterified with three fatty acid molecules, and smaller amounts of phospholipids and sterol.

Fatty acids are hydrocarbon chains that contain a methyl (CH3-) and a carboxyl (-COOH) end. They are responsible for the different properties of the triglycerides; while the glycerol component is identical for every triglyceride.

Several aspects can differentiate the fatty acid components:
*carbon chain length
*number of double bond
*location of double bond
*configuration of the hydrogen atoms attached to the carbon atoms joined by the double bond, cis or trans *position of the fatty acids regarding the glycerol

Fatty acids are named according to the number of carbon atoms in the chain. In turn the name of the fatty acids refers back to the name of the saturated hydrocarbon with same number of carbon atoms.

So stearic acid has 18 carbon atoms and is related to the alkane with 18 carbon atoms, i.e. octadecane.

The type of fatty acids consumed plays an important role in the etiology of a variety of degenerative diseases, including cardiovascular disease, cancer, immunity and inflammatory disease, renal disease, diabetes, neuromuscular disorders, liver disease, visual dysfunction, psychiatric disorders, and aging.
Fatty acid: building block of fat

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