Dresden 2014 – wissenschaftliches Programm

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CPP: Fachverband Chemische Physik und Polymerphysik

CPP 57: Physics of Food

CPP 57.4: Hauptvortrag

Freitag, 4. April 2014, 11:45–12:15, ZEU 260

Soft Matter Multi-Scale Food Physics - Texture, Taste and Aroma — •Thomas Vilgis — Max-Planck-Institut für Polymerforschung

The common point of the large variety of raw, cooked, and processed foods is that they are multi-component materials which consist at least of proteins, carbohydrates, fat and water. Their concentration ratios define most of the structural and textural properties of the foods. Given the different solubility of these components in the basic solvents water and fat, it becomes clear that many physical properties, such as structure and texture are determined by a large number of competing interactions between these different components. The conformation and dynamics of water soluble long carbohydrates and partially water soluble native or denatured proteins determine together with the water content the textural properties of foods. In addition, local short range interactions of these macromolecules with comparatively small ions (salts), polar molecules (water, low molecular weight sugars) and amphiphilic molecules (emulsifiers) have a strong influence on macroscopic properties, such as texture and mouth feel as it is demonstrated with simple model systems such as multi-component gels with special rheological properties and resulting physics based sensory qualities.