| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2099911 | Trends in Food Science & Technology | 2009 | 7 Pages |
Reducing the volumetric energy density of food products can be achieved by increasing the air and moisture content. Through structuration of the product matrix it is possible to compensate for the sensorial impacts of reduced sugar and fat quantities.The digestion kinetic of food can be modulated by a smart design of oil-water interfaces or by modifying the supra-molecular structure of carbohydrates.Enriching products with micronutrients and bioactive substances requires the dispersion and stabilization of the active substance. Since such substances are often sensitive to oxidation or photo-degradation they must be encapsulated in powder or emulsion structures.Finally, specific supra-molecular food structures are required to compensate for the potential negative sensorial effects resulting from increasing the content of whole grains, dietary fibres, milk proteins and fruit components in food products.
