Split in to 3 sections, this book will address areas of significant relevance to the food and nutraceutical sectors.
The first section will cover the basis of food formulation i.e. ingredients. Smart and functional ingredients from plant and animal sources, healthy ingredients such as salt, sugar and phosphate replacers, bioactives and peptides, macronutrient and micronutrient ingredient interactions.
The second section will review the application of emerging technologies in processing of new food formulations. New techniques such as 3D printing for tailor made, demand driven production and products with geometric intricacy have great potential. Encapsulation and combination techniques to improve the flavour and acceptability of functional food ingredients, and recent developments in greener technologies, including microwave heating, ultrasonication, supercritical fluid extraction, pulsed electric field, ohmic heating, dielectric heating and other emerging technologies will be discussed, with emphasis on operational principles and inherent strengths and weaknesses of the technologies from food formulation viewpoint.
The final section will look at recent developments in food formulations. Detailing new customised food formulations for targeted populations (baby food, high protein formulations for athletes, lactating mothers and ageing populace), food targeting allergies and intolerance (gluten free, lactose free products), and prebiotic and probiotic food formulation for gut health.
Recently, mathematical tools have been developed and identified to support new product development and food formulation process. Therefore, a part of this section will also review the mathematical tools used for formulating a recipe for a food product and process control. This section will conclude with a look at the recent amendments and additions in regulations and legislations for novel food formulations.
This book will serve as a comprehensive reference book for students, researchers, food ingredients specialists and products developers providing an up-to-date insight into food formulation.
