Designed food structures based on hydrocolloids

B. Wolf*

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapter

3 Citations (Scopus)


This chapter provides an overview of the fundamentals and technological tools to exploit hydrocolloid technology on a particulate level for influencing food structure. It deals with the design of hydrocolloid food particles on the micrometre scale, corresponding to the size range of droplets in classical food emulsions. The chapter introduces the fundamentals of the phase behaviour of hydrocolloid mixtures and lists some common food hydrocolloid mixtures. It talks about the technology based on solutions of single hydrocolloids known as sheared gel or fluid gel technology. The chapter deals with the application of the principle of flow structuring to hydrocolloid mixtures. Water-in-oil emulsions with a gelling hydrocolloid-based water phase are processed to manufacture shaped food particles. These may be directly applied in lipid-based food products. Finally, the chapter describes microfluidics and high-pressure processing in food particle structuring.

Original languageEnglish
Title of host publicationFormulation Engineering of Foods
Number of pages23
ISBN (Electronic)9781118597651
ISBN (Print)9780470672907
Publication statusPublished - 2 Jul 2013


  • Fluid gel technology
  • Food structure
  • High-pressure processing
  • Hydrocolloid mixtures
  • Microfluidics
  • Water-in-oil emulsions
  • Water-in-water emulsions

ASJC Scopus subject areas

  • Engineering(all)
  • Agricultural and Biological Sciences(all)


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