Colloidal aspects of eating

This paper is an overview of the work currently carried out on the microstructural approach to reduce unhealthy ingredients in everyday foods, while maintaining the positive eating aspects of the original product. Fat reduction is discussed in detail as an example of how the approach might be used. In particular, we will cover the very new approach using tribology based physical measurements and relate this to oral response as opposed to using rheological measurements. Materials such as low fat, air/oil-in-water and water-in-water emulsions as well as sheared (or fluid) gels will be discussed as this approach has allowed physical, chemical and sensory properties of high fat content foods to be matched by structures containing considerably less fat. This microstructural approach to the engineering challenge of fat replacement has proved very successful in the development of mayonnaise, cream and sauces with good eating properties. If the approach discussed continues to be developed, they promise significant advancement and rewards on the formulation of healthy everyday foods which are perceived by the consumer as indulgent.