Towards novel processing concepts - Balancing deformation and solidification - The use of plasticizers
3 important questions on Towards novel processing concepts - Balancing deformation and solidification - The use of plasticizers
How can water be removed from a food product?
- Slow removal --> leaves original structure intact
- Fast removal --> formation of highly porous materials
What happens when small molecules, such as glucose, glycerol and sorbitol are added?
They soften materials content a high concentration of polysaccharides or proteins. The use of those molecules leads to soft products, which have a lower water activity.
Why is CO2 used as plasticiser?
CO2 can evaporate at low temperature. The low temperature used during those processes prevents damage of heating sensitive components.
- Extrusion at low temperature --> slow removal of water --> product with low porosity
- Fast removal of water --> porous products
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