Cover -- Title Page -- Copyright Page -- Contents -- Preface -- Acknowledgments -- About the Authors -- Chapter 1 Use of Hydrocolloids to Control Food Size and Shape -- 1.1 Introduction -- 1.2 The Attractive Shape of Foods -- 1.2.1 Triangular and Prism-Shaped Foods -- 1.2.2 Rectangular and Cube-Shaped Foods -- 1.2.3 Circular and Spherical-Shaped Foods -- 1.3 Selected Geometrical Properties of Foods -- 1.3.1 Size -- 1.3.2 Characterization of Size -- 1.3.3 Size Reduction -- 1.3.4 Energy Requirements for Size Reduction of Solid Materials -- 1.4 Size Enlargement and Reduction Processes -- 1.4.1 Definition of Forming and Its Aims -- 1.4.2 Confectionery Molders -- 1.4.3 Pie-Casing Formers -- 1.4.4 Hydrocolloids in Food Fillings -- 1.4.5 Cutting and Shaping Spherical Edible Products -- 1.5 Shape - Definition and Implications -- 1.5.1 Shape of a Food Commodity -- 1.5.2 Roundness and Sphericity -- 1.5.3 Average Projected Area and Sphericity of Hydrocolloid Beads -- 1.5.4 How Are Gels Shaped? -- 1.5.5 Silicone Molds to Modify Gel Shapes and Sizes -- 1.6 Miscellaneous Shapes and Sizes of Edible Hydrocolloid Products -- 1.6.1 Edible Hydrocolloid Gel Beads -- 1.6.2 Parameters to Be Considered Upon Formation of Beads Through Capillary Jet Breakage -- 1.6.3 Bead Shape and Its Improvement -- 1.6.4 Shape and Size of Hydrocolloid Beads and Their Estimation -- 1.7 Assorted Specially Shaped and Sized Hydrocolloid Foods -- 1.7.1 Ham Consommé with Alginate Melon Beads -- 1.7.2 Extruded Gel Noodles -- 1.7.3 Cold Gels -- 1.7.4 Knot Foie -- 1.7.5 Shapes of Gummy Worms -- 1.7.6 Gel Films -- 1.8 Foods for the Elderly -- 1.8.1 Effects of Hydrocolloid Addition on the Mastication of Minced Foods -- 1.8.2 Hydrocolloids for the Design of Food for the Elderly -- 1.9 Demonstrating the Use of Hydrocolloids in Controlling Food Size and Shape -- 1.9.1 Agar Spaghetti.

1.9.2 Commercial Experimental Set to Produce Artificial Salmon Roe -- References -- Chapter 2 Use of Hydrocolloids to Modulate Food Color and Gloss -- 2.1 Introduction -- 2.2 Appearance of Objects -- 2.3 Optical Properties -- 2.4 Color -- 2.4.1 Color of Food Commodities -- 2.4.2 Expressing Color Numerically -- 2.4.3 The Kubelka-Munk Concept -- 2.5 Gloss -- 2.5.1 General Approach -- 2.5.2 What Is Gloss and Why Is It Measured? -- 2.5.3 Gloss Units and What Differences in Gloss Can Be Detected by Humans -- 2.5.4 How Gloss Is Measured and Glossmeter Types -- 2.6 On the Psychological Impact of Food Color and Gloss -- 2.7 Where and When Are Hydrocolloids Utilized to Modulate Food Color and Gloss? -- 2.7.1 Color of Fruit Leathers and Bars -- 2.7.2 Gloss and Transparency of Edible Films -- 2.7.3 High-Gloss Edible Coating -- 2.7.4 Gloss and Transparency of HPMC Films Containing Surfactants as Affected by Their Microstructure -- 2.7.5 Hydrocolloids in Forming Properties of Cocoa Syrups -- 2.7.6 Color of Deep-Fat-Fried Products -- 2.7.7 Spray-Dried Products -- 2.7.8 Interaction of Anthocyanins with Food Hydrocolloids -- 2.8 Demonstrating the Use of Hydrocolloids to Prepare Colored and Glossy Products/Recipes -- 2.8.1 Teriyaki Fish with Pullulan (Figure 2.13) -- 2.8.2 Neutral Mirror Glaze (nappage neutre) -- References -- Chapter 3 Use of Hydrocolloids to Modify Food Taste and Odor -- 3.1 Introduction -- 3.2 Flavor Perception: Aroma, Taste, and Volatile Compounds -- 3.3 Flavor of Hydrocolloid-Supplemented Value-Added Foods -- 3.3.1 Low-Fat Cheddar Cheese -- 3.3.2 Wholegrain Sorghum Bread -- 3.3.3 Fish Fingers -- 3.3.4 Meat Analogs -- 3.3.5 Spreads -- 3.3.6 Protein Beverages -- 3.4 Interactions of Flavor Compounds with Different Food Ingredients -- 3.4.1 Interactions Between Proteins and Flavor Compounds -- 3.4.2 Interactions Between Starch and Flavor Compounds.

3.4.3 Interactions Between Hydrocolloids and Flavor Compounds -- 3.5 Effect of Hydrocolloids on Sensory Properties of Selected Model Systems and Beverages -- 3.6 Influence of Hydrocolloids on the Release of Volatile Flavor Compounds -- 3.7 Gels and Flavor -- 3.7.1 Hydrocolloid Gels and Flavor Release -- 3.7.2 Phase-Separated Gels and Aroma Release -- 3.8 The Influence of Flavor Molecules on the Behavior of Hydrocolloids -- 3.9 Demonstrating the Use of Hydrocolloids in Modifying Food Taste/Odor -- 3.9.1 Fried Chicken with Methylcellulose (MC) -- 3.9.2 Gluten-Free Bread with Hydroxypropyl Methylcellulose (HPMC) -- References -- Chapter 4 Use of Hydrocolloids to Control Food Viscosity -- 4.1 Viscosity of Fluids -- 4.1.1 The Field of Flow and Viscosity -- 4.1.2 Laminar Flow and Turbulent Flow -- 4.2 Important and Useful Definitions -- 4.2.1 Dynamic Viscosity and Fluidity -- 4.2.2 Kinematic Viscosity -- 4.2.3 Relative Viscosity -- 4.3 Flow Equations -- 4.3.1 Definitions of Apparent Viscosity, Shear Stress, and Shear Rate -- 4.3.2 The General Equation for Viscosity -- 4.3.3 The Power Equation -- 4.3.4 The Herschel-Bulkley Model -- 4.3.5 Casson Equation -- 4.4 Thickening and Viscosity-Forming Abilities of Hydrocolloids - A General Approach -- 4.5 Hydrocolloids as Viscosity Formers in Foods -- 4.6 Time Dependence of Hydrocolloid Solutions -- 4.7 Fluid Gels -- 4.8 Demonstrating the Use of Hydrocolloids to Control Viscosity in Foods -- 4.8.1 Creamy Italian Dressing -- 4.8.2 French Dressing -- References -- Chapter 5 Use of Hydrocolloids to Improve the Texture of Crispy, Crunchy, and Crackly Foods -- 5.1 Introduction -- 5.2 Definitions of Crispness and Crunchiness -- 5.3 Dependence of Crunchiness and Crispness on Moisture and Oil Content -- 5.4 Mechanical, Acoustical, and Temporal Aspects of Crunchiness and Crispness -- 5.5 Crackly Foods.

5.6 Methods for Improving the Texture of Crispy and Crunchy Foods Using Hydrocolloids -- 5.6.1 Vacuum Frying -- 5.6.2 Coating and Batter -- 5.7 Enhancement of Food Acoustic Properties Using Various Hydrocolloids -- 5.7.1 Contribution of Inulin to Crispness of Biscuits, Pizza, and Wafers -- 5.7.2 Crispness of Banana Chips -- 5.7.3 Specialty Starches as Functional Ingredients -- 5.7.4 Specialty Starches in Snack Foods -- 5.7.5 Protein-Rich Extruded Snack -- 5.8 Demonstrating the Preparation of Crunchy Products -- 5.8.1 Baked Tortilla Chips -- 5.8.2 Commercial Fabricated Potato Chips -- 5.8.3 Commercial Fabricated Fried Potato -- References -- Chapter 6 Use of Hydrocolloids to Improve the Texture of Hard and Chewy Foods -- 6.1 Texture Definitions -- 6.1.1 Hardness -- 6.1.2 Chewiness -- 6.1.3 Juiciness -- 6.2 Use of Hydrocolloids to Improve Bread Texture -- 6.3 Dairy Products -- 6.3.1 Dairy Foods -- 6.3.2 Cheeses -- 6.3.3 Functionality of Selected Hydrocolloids on Texture of Ice Cream -- 6.4 Fish Products -- 6.5 Further Contributions of Hydrocolloids to Textural Improvement -- 6.6 Other Miscellaneous Applications -- 6.6.1 Rice Starch Pastes -- 6.6.2 Rice Starch-Polysaccharide and Other Mixed Gels -- 6.6.3 Hydrocolloid Effects on Pea Starch -- 6.7 Demonstrating the Use of Hydrocolloids in Creating/Controlling Food Hardness and Chewiness -- 6.7.1 Agar Jelly, Seiryu -- 6.7.2 Low-Concentration Carrageenan Jelly, mizu-Shingen mochi -- References -- Chapter 7 Use of Hydrocolloids to Control the Texture of Multilayered Food Products -- 7.1 Introduction -- 7.2 Multilayered Hydrocolloid-Based Foodstuffs -- 7.2.1 Confectionery Products -- 7.2.2 Cream-Filled Multilayered Food Products -- 7.2.3 Gelled Multilayered Food Products -- 7.2.4 Multilayered Films -- 7.2.5 Nano-Multilayer Coatings -- 7.2.6 Multilayered Liposomes and Capsules -- 7.2.7 Multilayered Particles.

7.3 Methods to Estimate Properties of Multilayered Products -- 7.3.1 Assessment of Stiffness and Compressive Deformability of Multilayered Texturized Fruit and Gels -- 7.3.2 Calculating the Stress-Strain Relationships of a Layered Array of Cellular Solids -- 7.3.3 Other Techniques to Assess Multilayered Products -- 7.4 Current Systems and Methods to Prepare Multilayered Products -- 7.4.1 Extrusion and Coextrusion -- 7.4.2 Injection Molding -- 7.4.3 3D-Printing and Layered Products -- 7.4.4 Multilayered Emulsions -- 7.5 Further Matters Related to Multilayered Products -- 7.5.1 Natural Food-Grade Emulsifiers and Interfacial Layers -- 7.5.2 Multilayer Adsorption -- 7.5.3 Gelled Double-Layered Emulsions -- 7.6 Complications Related to Multilayered and Colored Products -- 7.7 Future Potential Biotechnological Uses of Multilayered Gels -- 7.8 Demonstrating the Use of Hydrocolloids to Prepare Multilayered Products/Recipes -- 7.8.1 Multilayered Gelatin Jelly -- 7.8.2 Beer-Like Jelly -- References -- Chapter 8 Hydrocolloids to Control the Texture of Three-Dimensional (3D)-Printed Foods -- 8.1 Introduction -- 8.2 A Brief History of 3D Printing -- 8.3 3D Printing of Foods -- 8.3.1 3D Options in Foods -- 8.3.2 Special Personalized Foods for the Elderly -- 8.4 3D-Printed Food Products -- 8.4.1 Printed Sugar Products -- 8.4.2 Chocolate -- 8.4.3 Pastes, Pizza, Cookies, and Meat -- 8.5 Production of Snacks -- 8.5.1 Cereal-Based 3D Snacks -- 8.5.2 Fruit Snacks -- 8.6 Printability of Food Additives -- 8.6.1 Issues Related to 3D Food Printing -- 8.6.2 Printability of Hydrocolloids -- 8.6.3 Protein Products Applicable for 3D Printing -- 8.6.4 The Effect of 3D Printing on Lipids -- 8.7 Infill Percentage and Pattern -- 8.8 Modifying Food Texture to Suit Personal and Other Requirements by 3D Printing Technology -- 8.9 Hydrocolloids in 3D Printing.

8.10 3D Printing of Hydrocolloid Foods Served in Restaurants.