Chemistry Reference
In-Depth Information
primary, secondary, tertiary or quaternary structure of the molecule. Bot
et al
. (2002) have shown that understanding both surface activity and
hydrocolloid segregative phase separation can provide texture control in
dairy spreads, which are examples of (oil-in-water)-in-water emulsions.
The examples given above have shown that hierarchical microstruc-
ture control can be achieved. Burey
et al
. (2009) have indicated that
exciting new textures, flavours and appearances will provide scope for
innovation in the confectionary market. It appears that Holm
et al.
(2009)
have begun to meet such a challenge by creating layered gelatin gels in
which the sugar differs in amount in each of the different layers. Con-
trolling the distribution of sugar in the sample produces sweeter gels
while the sugar content is maintained at the same level.
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