Application of rheological measurement in food formulation development
2022-11-01 09:07:34
To be successful in health foods, in addition to having excellent functions, it is also attractive to consumers. To do this, the product formula is crucial, and the rheological properties play a central role. Today, the user interface of the rheometer has made significant progress, so it has become much easier to accurately measure and perfect the rheological properties.
Formulation development of health foods requires a complex optimization process due to the user's acceptance of performance requirements in all aspects. A range of goals such as sensory, appearance, taste and texture are related to consumer acceptance, while other goals are more closely linked to product performance. For example, product stability is undoubtedly an extremely important goal, and the control of bioavailability and bioavailability is also increasing; at the same time, the convenience of processing and the effect of processing cannot be ignored.
Rheology is the science of studying material deformation and flow, and it plays a central role in the development of formulations. It quantifies the "thickness" and "viscosity" of a product to characterize the properties of a solid or liquid-like product. Suspensions, gels, lotions and micelle solutions for the production of health foods and foods are complex fluids with interesting rheological properties. With appropriate professional methods, market-leading products can be developed: for example better The taste and taste, or prevent the product from emulsion stratification, precipitation, flocculation, condensation and other phenomena, extending the shelf life of the product.
Non-professional rheologists have found it difficult to determine which method is the best test method and do not know how to interpret and apply the data. Therefore, making full use of rheological properties to help develop formulations is a problem at many levels. . The latest generation of rotary rheometers, such as Malvern Instruments' Kinexus, have fully realized this at the beginning of the design, creating a standard operating procedure (SOP) test interface for the rheometer, so that more people can access the site. Expertise required – increased the value of rheological measurements in the health food industry.
Design product performance
In general, a health food formula is to add an active ingredient to an existing food while maintaining the original characteristics of the main product. Adding nutrients to a soft material matrix can be difficult because the two components may be physically incompatible. Taking phytosterols into oil-in-water emulsions to produce cholesterol-lowering functional foods, we found that since phytosterols can only be dissolved in small amounts in oil, the fundamental problem is how to increase the phytosterol content to ensure function. The solution to this problem is to add triglycerides and phospholipids to the solution to inhibit crystallization. But there are other problems: once the nutrients are added, it destroys the microstructure of the soft material matrix or the original product, which has a negative impact on other key performance indicators of the product.
When we are faced with the formulation task of a new product, two different strategies can be adopted. The first is to correct the formula and observe the effect through trial and error, and finally obtain an acceptable solution after repeated cycles. The second is to understand and study the influence of different components on the performance of the product, and then use the knowledge of the research results. The formulation is systematically improved and developed to produce the ideal product. Figure 1 shows an idealized recipe development roadmap.
The formulation composition and processing process have an effect on the microstructure of the product, which changes its rheological properties. In many cases, rheological properties are the determining factor in product performance. For some soft material matrices, the microstructure information can be determined and quantified by measuring rheological parameters. Rheology measurements can help formulators better understand the formulation mechanism and ultimately lead to more efficient and knowledge-oriented formulation development.
New recipe development application
Many people agree with the above-mentioned knowledge-oriented formula development approach. In the long run, the establishment of a universal formula design principle will eventually accelerate the formulation development process and promote the “bounce-out†innovation. However, establishing the relationship between product rheology and formulation is quite difficult, and is considered by some to be a more difficult obstacle to the entire formulation development process. And the new rheometer technology can come in handy here.
Today's highly specialized rotary rheometers can characterize materials in different ways and under different conditions. But most importantly, they can provide users with very detailed guidance to make full use of the rheometer. Its intuitive user interface helps users select the most appropriate rheology test method, guide the entire measurement process through standard operating procedures (SOP), and get accurate results and reasonable explanations.
These measuring instruments bring the advantages of knowledge-oriented formula development to a wider audience. In the long run, we have reason to believe that the innovations introduced by the standard operating procedures (SOPs) pioneered by the Kinexus rheometer are as important as the rheometer hardware performance improvements, improving rheological measurements. Application value in the health food industry.
Figure 1 : Ideal Formula Development Roadmap
Picture 1 : The link between rheology and product performance
(Author: Stephen Carrington, Malvern Instruments)
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