Freeze-fracture of manufactured foods

Abstract

Manufacture of food products with desired texture and stability increasingly benefits from an understanding of the food microstructure. Freeze-fracture is advantageous in gaining this understanding because it avoids alterations of hydration, retains fat, and maximally preserves air cells. This paper reviews insightful applications of freeze-fracture to various food crystals, colloids, gels, emulsions, and foams.