Functional Properties in Industrial Applications

Abstract

This chapter gives a general overview of the most important functional properties assessed when characterizing products containing dietary fibers or fiber-based food ingredients. It covers gel formation, viscosity, emulsion stability, hydration properties, oil-holding capacity and hygroscopic properties. The chapter also describes methodologies used to characterize those functional properties and shows data with the perspective of associating the functional properties of fiber enriched food products with the used fiber structural and chemical properties. Finally, industrial applications -advantages and disadvantages – on the use of fibers in beverages, meat processed products, dairy products, snacks, bakery products and fruit products are described.