Materials and structures of foods

摘要

Many structural designs of the foods we eat have evolved throughout the centuries based on the properties of raw materials and transformations induced by mankind, mostly by trial-and-error and evolution. Structure in foods is important in that it is directly related to their texture and quality. Some structural elements are recognized by the naked eye while most are discernible only with the aid of microscopes. Typical recognizable elements in food architecture are discussed and illustrated. Although important in themselves the interaction between elements is responsible of the desirable functional properties and textural identity of foods. Application of concepts from materials science and engineering will result in controlled improvement of traditional foods, use of new ingredients and technologies, and design novel foods from molecules to functional structures.