| POLYMERS Vol.71 No.11 |
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COVER STORY
Eating Polymers: Polymer Science Related to Swallowing and Food Texture |
| COVER STORY: Highlight Reviews |
| Relationship between Chewing / Swallowing and the Mechanical / Geometrical Properties of Food | Hatsue MORITAKA |
| <Abstract> It is important issues for the food industry that the bolus formation in the oral cavity after ingestion of food, the deformability and flow characteristics of the bolus in the oral phase and the pharynx phase are clarified. The destructive function of mastication in the oral phase is defined as the size distribution of crushed particles per mastication. Several models have been shown for swallowing criteria. Various methods have been used to elucidate the rate of movement of the bolus in the oral cavity and pharynx. The relationship between food chewing / bolus swallowing and food mechanical / geometric properties was examined based on previous reports. Keywords: Mechanical Properties / Geometrical Properties / Chewing / Swallowing / Distribution of Crushed Particle Size / Food Bolus |
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| Food Texture Evaluation with Polymer Characterization Methods -Rheology and Tribology- | Yasuhito KAJITA, Yoshifumi YAMAGATA, Keisuke MIYAMOTO |
| <Abstract> It is said that food texture is very important for food quality. To design them, texture evaluation methods are necessary. Many foods contain several polymers and Rheology, one of the polymer characterization methods, can be used for texture evaluation. Sensory perception and other instrumental methods (viscometer and texture meter) can also be used as main texture evaluation methods. However, there are still many textures that can’t be evaluated by those methods. These methods focus on deformation and flow of food. However, in oral processing, food also behaves as lubricant or glue in the mouth. For this reason, it is important to consider the tribological properties of foods. In this article, we report texture evaluation methods of milks, soy milks and yogurts with Rheological and Tribological measurements. Keywords: Food Texture / Rheology / Tribology / Milk / Soi Milk / Yogurt |
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| Physicochemical Properties of Polymers in Food Materials; Viewpoints from Macroscopic to Molecular Level | Koki RYO, Shingo MATSUKAWA |
| <Abstract> In recent years, advanced foods with highly controlled texture, such as nursing care foods, and meat analogue, have become a subject of public concern because of demands in super-aged society and sustainable-oriented society. In the development of advanced foods, understanding of physical properties of constituent polymers is required from macroscopic to microscopic viewpoints including the molecular level. In this paper, the microscopic approaches to elucidate the manifestation mechanism of macroscopic physical properties in food materials are introduced. Observations of network structures in whey protein aggregates with carrageenan by confocal laser scanning microscope, fractures in cheeses at the breakdown by scanning electron microscope after critical point drying is exhibited and correlated with macroscopic physical properties. The phase-separated structures in carrageenan mixtures of kappa type and iota type are demonstrated by the results of thermodynamic measurements on the formation of hydrogen bondings, NMR measurements for polysaccharide chains of carrageenan, and tracking of fluorescent particles with a diameter of nanometer order. Keywords: Food Texture / Viscoelasticity / NMR / Particle Tracking / Confocal Laser Scanning Microscope / Scanning Electron Microscope |
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| COVER STORY: Topics and Products |
| Molecular Discussion of Viscosity Enhancement of a Polysaccharide | Yasuhiro MATSUDA |
| <Abstract> Xanthan is a double helical polysaccharide used as a viscosity enhancer for foods and cosmetics. The helices of xanthan are unwound by heating under a low ionic strength (denaturation), and rewound by cooling under a high ionic strength (renaturation). The structural changes of xanthan induced by thermal denaturation and renaturation were investigated mainly by light scattering, and intrinsic viscosity measurements. The influences of the concentration and molar mass of xanthan, and pH and additives such as carboxylic acids and urea in solution on the structural changes induced by the renaturation are discussed in this paper to elucidate the structures of xanthan used in foods and cosmetics. The formation of a hairpin structure formed by single coils and branched helical aggregates are suggested based on the molar mass, radius of gyration, and intrinsic viscosity of the renatured xanthan samples. Keywords: Xanthan / Renaturation / Helical Polysaccharide / Viscosity Enehancer / Light Scattering / Intrinsic Viscosity / Circular Dichroism |
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| Food Rheology and Texture | Takahiro FUNAMI, Makoto NAKAMA |
| <Abstract> According to the International Organization for Standardization definition, texture is related rheological, structural, and surface characteristics of a food, and the key for increasing the relationship with food texture is to reproduce oral conditions in human food processing on instruments. This article describes evaluations of bolus swallowability and of food reduction mode in the mouth （i.e., teeth chewing or tongue squeezing） by instruments which consider the dynamics of food oral processing in human. In addition to a critical element for food palatability, texture has gained its importance in recent super-aged society in terms of eating safety. Through progress of texture sturdy using instruments, food product development which contributes to improved quality of life can be expected for all consumers. Keywords: Texture / Rheology / Instruments / Oral Processing / Swallowing / Food Reduction Mode |
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| Relationship Between Food Structure and Food Texture | Reina KIZAKI, Takashi NAKAMURA |
| <Abstract> Understanding the relationship between food structure and food texture is of increasing importance for companies wishing to produce more palatable and attractive food products. This report shows the relationship of food structure to cognitive food texture. Cognitive food texture is “kansei” which is similar to a sensitivity, mostly represented by onomatopoeia in Japanese. For example, the “Sara-sara”, “Fuwa-fuwa” and “Toro-toro” textures of drinkable yoghurts show the typical cognitive representation. The microstructures of these yoghurts were observed by scanning electron microscopy. The relationship of casein micelle aggregates to cognitive food texture were discussed. We recommend that one approach to achieve palatable and attractive food texture is based on food structural engineering. Keywords: Food Texture / Food Structural Engineering / Drinkable Yoghurt / Onomatopoeia |
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| 3D Food Printing of Nursing Foods | Mami HORIUCHI |
| <Abstract> 3D food printing is a next-generation technology that has the potential to create many highly added values. We focused on the utilization of 3D food printing for nursing foods. In this paper, we would like to introduce texture design and its effect of nursing foods by 3D food printing. 3D printing of fiber and layer structures were performed, and the texture of the 3D printed foods were evaluated. The results showed that the mechanical properties of fiber structure and layer structure could be reproduced even in the 3D printed nursing foods. Additionally, fibrous texture and layered texture were expressed by these structures at a level that was significantly distinguishable by humans. The present findings suggest that macroscopic 3D structures printed by 3D food printing can be used to control the texture of nursing foods. Keywords: 3D Food Printer / Nursing Food / Food Texture |
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| Polymer Science and I: A Personal Account |
| Sustainable Environmental Research | Yoichiro IMORI |
| <Abstract> In this article, I report my previous research in the graduate school and the company. Specifically, I explain the sequence of events about C-HPC and AC-HEC of cellulose derivatives researched in KAO. |
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| Front-Line Polymer Science |
| Recent Progress in Food Engineering and Food Rheology | Makoto MIURA |
| <Abstract> The theories and techniques in polymer science are applied to research and development in food engineering and food rheology. Food engineering is a scientific field that interprets and applies principles of chemical engineering, food science, and computational science to food manufacturing and operations, including the processing, handling, storage, packaging and transportation of food products. Rheology is a scientific field that deals with the deformation and flow of materials in fluids and solids under conditions in which they respond with plastic flow rather than deforming elastically in response to an applied force. Many food materials and processed foods contain several polymers, and have processed using the characteristic of polymers. This review provides insights into the current state of diverse applications in food engineering and rheology. The current knowledge about meat analogue, 3D extruding-laminating-shaping technology, ultrasaound-assisted processing, microwave drying, computational fluid simulation and oral processing. Additionally, current technological challenges and future perspectives of food engineering and food rheology is also discussed. Keywords: Food Engineering / Food Rheology / Meat Analogue / 3D Printing / Ultrasaound / Microwave / Computational Fluid Simulation / Oral Processing |
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