Engineering the rheological and nutritional properties of processed cheese: a deterministic particle-filled network approach

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We have come to the realization that there is a common structural "theme" in many manufactured foodproducts. One, or more components in food systems exist as a dispersion rather than as a continuous phase.Cheese, for example, can be considered as a fat particle-filled network composed of milk proteins (caseins inparticular). Frankfurters and many comminuted meat products can be considered a fat particle-filled networkof myofibrillar (meat) proteins. Chocolate can be considered as a sugar and cocoa powder-filled network of fatcrystals, and so on. However, this understanding does not exist yet and models that address soft and hydratedparticle-filled networks do not exist, or do not describe the system properly. Here we propose to develop suchunderstanding, particularly for cheese and meat gels. We have found that addition of particles of differentnatures (glass, wax, sugar, diamond, cellulose) can have a profound effect on the mechanical properties of meatand chocolate. Usually, mechanical strength is enhanced upon particle addition and in wet system, waterbinding is enhanced. Here we propose to develop particle-filled processed cheese so as to be able to reduce theamount of saturated fat present without affecting texture and thus consumer acceptability. Milkfat in cheese,and animal fat in meat gels could then be partially substituted with polyunsaturated oils, while still preservingtextural properties, which would counteract the softening effect induced by liquid oil addition. This willimprove the nutritional properties of these manufactured food products as well reduce their cost since milkfat is5x more expensive than vegetable oils. Moreover, we will also be heavily involved in theory development forthe description of the effects of particle addition to hydrated and dry soft materials, in consideration of particlechemical nature, size distribution, hardness and incorporation level. This will open up the possibility for theengineering of food material properties and functionality by addition of targeted amounts of specific particles.A library of particles and particle properties will also be generated to aid industry in choosing a viable strategyfor functional modification of food products that meets specific nutritional, economic or textural needs.