Substances modifying texture

Substances modifying and regulating food texture and other physical properties of foods are, in terms of quantity, the main additive substances used. The most important groups are ... 

The extent of modification in the cocarbonization process is also influenced by the principal carbonizing substances (28-31). The authors introduced the term "cocarbonization susceptibility" to describe this situation. The presence of oxygen-containing functional groups, which is often observed in coal-derived pitch, is one of the major factors which influence the susceptibility (31). The molecular-size distribution of aromatic and paraffinic components in the feedstock is another factor (28). The combined effect of modifying ability and susceptibility on the resultant optical texture is illustrated schematically in Figure 4. 

Maltodextrin is an acid or enzyme-catalyzed hydrolysis product of starch, which has a dextrose equivalent of < 20. Maltodextrins are GRAS substances (21 CFR 184.1444) and can be used as a fat replacer, texture modifier, or bulking agent in dairy products, salad dressings, spreads, sauces, baked goods, frozen meat, and frozen desserts. Most maltodextrins are derived from corn, potato, tapioca, and wheat starches. Some examples of commercial products are Paselli SA2, Maltrin, and Stellar. 

Modified whey protein concentrate (Dairy-Lo), a GRAS substance, is manufactured from high-quality whey protein concentrate. This product contributes only 4 kcal/g. Modified whey protein helps improve texture, flavor, and stability of low-fat foods. It is typically used in sour cream, frozen dairy desserts, cheese, baked goods, yogurts, dips, and sauces. Its ability to prevent shrinkage and iciness in frozen foods makes it especially desirable as a fat replacement ingredient in those products. 

The texture transition can also be observed for smectic A liquid crystals with negative dielectric anisotropy [112]. In that case, the transition from a homeotropic into a planar texture occurs. The threshold of this, dielectric transition, can be modified (lowered) at the low frequencies of an applied field by the anisotropy of the electrical conductivity of a substance. 

Colored substances are added to foods to modify the ap-peamce of insufficiently colored or discolored foods and to create new foods. The following criteria must be met if a food color (colorant) is to be used (1) it must be safe at the level and under the conditions of use (2) it must be stable in the products in which is added (3) it must not impart any offensive property (flavor, texture) to the product (4) it must be easy to apply (5) it must have a high tinctorial power and (6) it must not be too costly. 

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