Dispersions polysaccharide-lipid

This book describes the science and practice behind the materials in foods that impart their desirable properties. The first part of the book describes those physicochemical aspects that intervene in the organization of food components from the molecular level to actual products and methods used to probe into foods at different length scales. The second part explains how food structures are assembled during processing in order to achieve desirable and recognizable properties. Processed foods are mostly metastable structures in which water, air, and lipids are immobilized as dispersed phases within a polymeric matrix of proteins, polysaccharides, or a fat crystal network. The last section of the book presents specific examples of how structures of familiar products are obtained by processing and describe some new developments. 

In parallel, another important (although less direct) technique for measuring forces between macromolecules or lipid bilayers was developed, namely, the osmotic stress method [39-41]. A dispersion of vesicles or macromolecules is equilibrated with a reservoir solution containing water and other small solutes, which can freely exchange with the dispersion phase. The reservoir also contains a polymer that cannot diffuse into the dispersion. The polymer concentration determines the osmotic stress acting on the dispersion. The spacing between the macromolecules or vesicles is measured by X-ray diffraction (XRD). In this way, one obtains pressure-versus-distance curves. The osmotic stress method is used to measure interactions between lipid bilayers, DNA, polysaccharides, proteins, and other macromolecules [36]. It was particularly successful in studying the hydration... 

In the chapter Dispersion of Inorganic Nanoparticles in Polymer Matrices Challenges and Solutions, the synthesis, properties, and applications of nanoparticles their surface modification and preparation of polymer-inorganic nanocomposites are reviewed in detail. The chapter Recent Advances on Fibrous Clay-Based Nanocomposites reviews recent results on nanocomposite materials derived from the fibrous clay silicates sepiolite and palygorskite and combined with diverse types of polymers, from typical thermoplastics to biopolymers such as polysaccharides, proteins, lipids, and nucleic acids. The chapter Nanohybrid Materials by Electrospinning highlights recent progress and current issues in the production of... 

The quality of the final encapsulated lipid powder depends on a number of factors including, the amount of Hpid encapsulated, the fraction of lipid exposed to the environment, the long-term chemical stability of the lipid, the flowability of the powder, the dispersibility of the powder, etc. These parameters can be controlled by selecting appropriate concentrations and types of components to make up the initial emulsion, as well as appropriate operating parameters for the spray dryer (e.g. flow rates, inlet, and outlet temperatures). Water soluble polymers (such as proteins and polysaccharides) are often used as emulsifiers to stabilize oil-in-water emulsions prior to spray drying, and after re-dispersion of the dried powder into liquid. Alternatively, water soluble polymers may make up part of the wall material that helps encapsulate and protect the lipid in the powder during storage. 

As mentioned above, food systems are complex multiphase products that may contain dispersed components such as sohd particles, hquid droplets or gas bubbles. The continuous phase may also contain colloidally dispersed macromolecules such as polysaccharides, protein and lipids. These systems are non-Newtonian, showing complex rheology, usually plastic or pseudo-plastic (shear thinning). Complex structural units are produced as a result of the interaction between the particles of the disperse phase as well as by interaction with polymers that are added to control the properties of the system, such as its creaming or sedimentation as well as the flow characteristics. The control of rheology is important not only during processing but also for control of texture and sensory perception. 

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