Overview: Semisolid Foods

Abstract

Composition and microstructure can significantly influence the rheological and texture behaviors of semisolid food. It is important for food manufacturers to modify their formulations and processing methods to produce products with desirable texture, appearance, and processing properties. This chapter gives an overview on key semisolid food rheological behaviors, including non-Newtonian, viscoelastic, and creep-recovery behaviors, as well as rheological models used for semisolid foods. Examples of and mechanism for modifying rheological and texture behaviors by composition, microstructure, and physical treatments are provided. Typical semisolid foods, including yogurt, salad dressing, mayonnaise, butter spread, and sauce, are used as examples.