Why Food Blends are More Sensitive to Climate Change
Why Food Blends are More Sensitive to Climate Change
A study conducted by Purdue University, West Lafayette, and published in the Journal of Food Science uncovered answers to why food ingredient blends are more sensitive to climate changes than single ingredients. “Blending crystalline ingredients such as salt and sugar with amorphous solids (without uniform shape) such as proteins, starch-based ingredients, and gums destabilizes the ingredients when heated or exposed to increasing humidity,” said Lisa Mauer, professor of food science, Purdue. “This can be frustrating to food formulators and consumers alike.”
Other findings of the study include the moisture sorption properties of tested ingredients, how deliquescence points of crystalline ingredients and water activities of amorphous ingredients are affected by temperature and how ingredient blends are affected by various environments over time. To watch a video of Mauer elaborating on her research, click here….
