List of Contributors xi

Preface xv

1 Food Formulation and Product Development 1
Shivani Pathania, Cheenam Bhatia, and Brijesh K. Tiwari

1.1 Introduction 1

1.2 New Product Development 2

1.3 Challenges in Food Formulations 2

1.4 Relevance of the Book and Objectives 3

1.5 Conclusions 4

2 Smart Functional Ingredients 5
Milica Pojic

2.1 Introduction 5

2.2 Smart Protein Ingredients 6

2.3 Smart Carbohydrate Ingredients 15

2.4 Conclusion and Future Considerations 19

3 Healthy Ingredients 27
Ciara McDonagh

3.1 Introduction 27

3.2 Need for Healthy Ingredients 28

3.3 Salt Replacers 29

3.4 Sugar Replacers 32

3.5 Phosphate Replacers 39

3.6 Bioactives 41

3.7 Peptides 43

3.8 Conclusions and Future Trends 44

4 Macromolecules Interactions in Food Formulations 49
Puneet Parmar, Rajpreet Kaur Goraya, and Shivani Pathania

4.1 Introduction 49

4.2 Role of Macromolecular Interactions 50

4.3 Types of Macromolecular Interactions 51

4.4 Role of Macromolecular Interactions in Various Food Products 61

4.5 Conclusions 65

5 Effect of Ingredient Interactions on Techno-Functional Properties 71
Hanuman Bobade, Savita Sharma, and Baljit Singh

5.1 Introduction 71

5.2 Effect of Food Formulation on Structural Properties 72

5.3 Effect of Food Formulation on Functional Properties 78

5.4 Effect of Food Formulation on Flavour 90

5.5 Conclusions 91

6 3D Printing 101
Arianna Dick, Sangeeta Prakash, and Bhesh Bhandari

6.1 Introduction 101

6.2 A Brief History of 3D Food Printing 101

6.3 Principle and Application 102

6.4 3D Printed Food Products 102

6.5 Scalability and Future Outlook 115

6.6 Conclusion 116

7 E ncapsulation Technologies Applied to Food Processing 121
Carlos Alvarez and Daniel Pando

7.1 Introduction 121

7.2 Encapsulation Techniques 123

7.3 Applications in the Food Industry 133

7.4 Factors Affecting Releasing Kinetics 138

7.5 Conclusions 139

8 Advances in Extrusion Technologies 147
Manzoor Ahmad Shah, Shabir Ahmad Mir, and B.N. Dar

8.1 Introduction 147

8.2 History and State of the Art 151

8.3 Application of Extrusion Technology 152

8.4 Recent Advances in Extrusion Process 153

8.5 Effect of Processing Conditions on Food Formulation 157

8.6 Conclusions 160

9 T hermal Processing Technologies 165
Tomas Lafarga, Anna Vallverdu Queralt, Gloria Bobo, Maribel Abadias, and Ingrid Aguilo-Aguayo

9.1 Introduction 165

9.2 Conventional Thermal Processing Technologies 166

9.3 Novel Thermal Technologies 170

9.4 Conclusions 173

10 N on-thermal Processing Technologies: High Pressure Processing and Others 183
Maneesha S. Mohan, Ingrid Aguilo-Aguayo, and Tomas Lafarga

10.1 Introduction 183

10.2 Non-thermal Technologies 183

10.3 Conclusions and Future Studies 198

11 Formulation for Food Intolerance 211
Iuliana Vintila

11.1 Introduction 212

11.2 Celiac Disease 213

11.3 Celiac Disease Food Formulations, Technology, and Quality 214

11.4 Lactose Intolerance 225

11.5 Lactose-Free Food Formulations, Technology, and Quality 227

11.6 Formulations for Other Food Intolerances 229

11.7 Conclusions 231

12 Prebiotic and Probiotic Food Formulations 237
Pradip Behare, Shaik Abdul Hussain, Desiree Roman Naranjo, Prateek Sharma, and Olivia McAuliffe

12.1 Introduction 237

12.2 Need for Probiotics and Prebiotics 238

12.3 Probiotic Food Formulations 239

12.4 Prebiotic Food Formulations 246

12.5 Functional Properties 247

12.6 Health Effects 249

12.7 Conclusion 257

13 Mathematical Tools for Food Formulation 265
Camila A. Perussello and Jesus M. Frias

13.1 Introduction 265

13.2 Food Formulation Experimental Design 267

13.3 Consumer-Based Food Formulation 273

13.4 Nutrikinetics and Nutridynamic Characteristics of Food Formulations 277

13.5 Conclusion 279

14 Regulatory and Legislative Framework for Novel Foods 285
Jessica Vapnek, Kai Purnhagen, and Ben Hillel

Summary 285

14.1 Introduction 285

14.2 What Is a Novel Food? 286

14.3 Overview of Regulatory Frameworks for Novel Foods 287

14.4 Specific Regulatory Issues 295

14.5 Other Legal Issues 299

14.6 Conclusion 302

Notes 302

Index 309

Food Formulation

Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients

Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations.

The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book:

Explores new food ingredients as well as impact of processing on ingredient interactions

Describes new techniques that improve the flavor and acceptability of functional food ingredients

Reviews mathematical tools used for recipe formulation, process control and consumer studies

Includes regulations and legislations around tailor-made food products

Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.

SECTION I: RELEVANCE Chapter 1: Introduction to food formulation Editors  1.1. Introduction 1.2. History 1.3. Economic releavance 1.4. Commercial applications 1.5. Book objective 1.6. Book structure 1.7. Conclusion Chapter 2: Smart functional ingredients Dr Milica Pojiæ 2.2. Introduction 2.3. Plants and animal sourced smart protein ingredients 2.4. Plant and animal sourced smart starch ingredients 2.5. Potential novel sources of food ingredients 2.6. Conclusion Chapter 3: Healthy ingredients Edward O'Neill 3.1. Introduction 3.2. Need for healthy ingredients 3.3. Salt replacers 3.4. Sugar replacers 3.5. Phosphate replacers 3.6. Bio actives 3.7. Peptides 3.8. Interactions with food components 3.9. Conclusions and future trends Chapter 4: Ingredient interactions I Dr. Savita Sharma 4.1. Introduction 4.2. Physical and chemical properties of macromolecules 4.3. Protein-carbohydrate interaction 4.4. Protein- 4.5. Conclusion Chapter 5: Ingredient interaction II Dr. Fabio Favati 5.1. Introduction 5.2. Effect of particle size distribution on food formulation 5.3. Effect of microstructure on food formulation 5.4. Effect of formulation on functional properties: 5.4.1. Emulsification behaviour 5.4.2. Texture attributes 5.4.3. Water absorption behaviour 5.4.4. Flavor 5.5. Conclusion Chapter 6: 3D printing Dr. Basharat Nabi Dar 6.1. Introduction 6.2. Principle 6.3. Application of 3D printing 6.4. 3D printed food products 6.5. Scalability 6.6. Conclusions and future outlook Chapter 7: Encapsulation technologies Dr Laura Trujillo 7.1. Introduction 7.2. Conventional techniques 7.3. Novel techniques 7.4. Combination techniques 7.5. Challenges associated with Encapsulation 7.6. Conclusion and future perspectives Chapter 8: Advances in extrusion technologies Prof.  Charles Brennan 8.1. Introduction 8.2. Conventional process 8.3. Recent advances in extrusion process 8.4. Effect of processing conditions on food formulation 8.5. Conclusions Chapter 9: Advances in thermal processing technologies/Green processing techniques Dr. Ingrid Aguilo-Aguayo 9.1. Introduction 9.2. Conventional techniques 9.3. Emerging technologies in food formulation 9.3.1. Pulsed electric field 9.3.2. Ohmic heating 9.3.3. Microwave heating 9.3.4. Dielectric heating 9.4. Conclusions and future outlook Chapter 10: Advances in non-thermal processing technologies Dr. Maneesha Mohan 10.1. Introduction 10.2. Conventional techniques 10.3. Application of novel technologies 10.3.1. Ultrasonics 10.3.2. Novel freezing methods 10.3.3. Membrane technologies 10.4. Conclusions and Future outlook 10.5. Challenges and future recommendations SECTION III: APPLICATIONS Chapter 11: Tailor made functional food formulations Dr. Carla.Brites 11.1. Introduction 11.2. Food formulation for high performing athletes 11.3. Food formulation for babies 11.4. Food formulations for pregnant/lactating mothers 11.5. Food formulations for ageing populace 11.6. Conclusion and future trends Chapter 12: Formulations for food intolerances Dr. Eimear Gallagher 12.1. Introduction 12.2. Celiac disease 12.3. Nutritional quality of celiac foods 12.4. Gluten free food products 12.5. Functional ingredients in gluten free products 12.6. Lactose intolerance 12.7. Lactose free formulations 12.8. Conclusion Chapter 13: Prebiotic and probiotic food formulations Tiina M. Mattila-Sandholm 13.1. Introduction 13.2. Need for probiotics and prebiotics 13.3. Probiotic food formulations 13.4. Prebiotic food formulations 13.5. Functional properties 13.6. Health effects 13.7. Conclusion Chapter 14: Mathematical tools for food formulations Dr Izabela Michalak Prof. Colm o’Donnell 14.1. Introduction 14.2. Need for mathematical tools 14.3. Recent development in mathematical tools 14.4. Mathematical Models 14.5. Potential commercial applications 14.6. Conclusion and future trends Chapter 15: Regulations and legislations Jessica Vapnek 15.1. Introduction 15.2. Legislations on tailor made food formulations 15.3. Regulations on novel food ingredients 15.4. Regulations on use of novel technologies 15.5. Conclusion