Keywords: starch, sweeteners, viscosity, structure-function, XRD
Summary:The food industry faces new and exciting challenges across the world as consumer trends continue to emerge in: texture, sugar replacement, clean label and plant-based proteins. In product development applications, rheology and viscosity measurements are essential to characterizing the ways in which foods can be modified via thickening, gelation, emulsion stabilization etc. Not only in final applications are these attributes important, but also during in-process monitoring and we will highlight examples of viscosity development for a variety of starch-based materials. We also will present examples of utilizing X-ray methods, such as XRD and SAXS, where structure-function relationships can be derived for a variety of food ingredients.