Plasticization and antiplasticization in amorphous food systems

The plasticization and antiplasticization of amorphous foods and food materials are reviewed in the context of recent advances in the understanding of their physical mechanisms. Novel insights in hydrogen bonding, matrix dynamics and molecular packing provide a molecular basis for the understanding of the impact of low molecular weight diluents as plasticizers and antiplasticizers on properties such as tensile strength, water vapor sorption and gas permeability. Applications in food development, encapsulation and biostabilization are discussed.