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Lipid oxidation is important to food manufacturers especially when they increase unsaturated lipids in their products to improve nutritional profiles. Unfortunately, the number of antioxidants available to food manufacturers to control oxidative rancidity is limited and the approval of new antioxidants is unlikely due to economic barriers in obtaining government approval for new food additives. Therefore, new antioxidant technologies are needed for food oils. This paper reviews the current knowledge of lipid oxidation in foods with emphasis on how physical properties of food systems impact oxidation chemistry. In particular, the role of association colloids in bulk oils on lipid oxidation chemistry is discussed in an attempt to understand mechanisms of oxidation. Increasing the understanding of how physical properties impact lipid oxidation could lead to the development of novel antioxidant technologies that not only protect the oil against oxidation and increase shelf-life but also allow food manufacturers to include more nutritionally beneficial fatty acids in their products.

A yogurt mix (2 g fat and 17 g solids/100 g) was supplemented with an algae oil emulsion to provide 500 mg ω-3 fatty acids per 272 g serving of yogurt white mass. The emulsion was added to the yogurt mix either before or after the homogenization step and prior to pasteurization. It was then flavoured with a strawberry fruit base and fermented and stored for up to three weeks. The oxidative deterioration of the products was determined by hydroperoxide measurements and by trained and consumer sensory evaluations. The hydroperoxide content of the supplemented yogurts increased over the storage treatment and was unaffected by the stage of addition. The trained panel could distinguish a stronger fishy flavour in both of the supplemented yogurts after 22 days storage, but the consumer panel rated both control and supplemented samples similarly, as ‘moderately liked’.

A review is given over the field of molecular gastronomy and its relation to science and cooking. We begin with a brief history of the field of molecular gastronomy, the definition of the term itself, and the current controversy surrounding this term. We then highlight the distinction between molecular gastronomy and science-based cooking, and we discuss both the similarities and the distinctions between science and cooking. In particular, we highlight the fact that the kitchen serves as an ideal place to foster interactions between scientists and chefs that lead to benefits for the general public in the form of novel and high-quality foods. On the one hand, it can facilitate the implementation of new ideas and recipes in restaurants. On the other hand, it challenges scientists to apply their fundamental scientific understanding to the complexities of cooking, and it challenges them to expand the scientific understanding of many chemical and physical mechanisms beyond the common mass-produced food products. In addition, molecular gastronomy forms an ideal base to educate the general public about the basic principles of science and cooking and how they can be utilized to improve the awareness of the role of food and nutrition for the quality of life.

There is increasing interest within the food industry in utilizing nanoemulsions to encapsulate, protect and deliver lipophilic functional food components, such as oil-soluble flavors, preservatives, vitamins and nutraceuticals. Some of the potential advantages of nanoemulsions over conventional emulsions are: they scatter light weakly and so can be incorporated into optically transparent foods and beverages; they can greatly increase the bioavailability of non-polar substances; they have a high stability to particle aggregation and gravitational separation. This chapter provides an overview of the current status of nanoemulsion fabrication, characterization and applications.

A wide variety of colloidal delivery systems are available for utilization in the food industry to encapsulate, protect, and release nutraceutical components. The challenge for the food and beverage manufacturer is to decide which system is the most appropriate delivery system for a particular application, which is based on factors such as physicochemical properties, labelling and legal requirements, and economic factors. This chapter provides an overview of: the terminology used to refer to delivery systems; the different kinds of release mechanisms; the active components that can be encapsulated; and the materials and methods that can be used to fabricate delivery systems. In addition, it highlights the importance of carefully controlling particle characteristics (such as composition, charge, and size) to produce particular physicochemical and functional properties (such as optical, rheological, stability, and release).