Page 43 - FoodFocusThailand No.235 October 2025

STRONG QC & QA

Rheology and The Design of Food rheology is the science of studying the physical properties of food related
Future Food Innovations to flow and deformation, such as viscosity and elasticity, which are present in all
Currently, food rheology remains types of food, from liquids and semi-solids to solids. Understanding the principles
a field of ongoing research and of rheology helps in developing products with desirable textures, using analytical
development, with many promising tools called rheometers. Moreover, rheology is also applied in the development
trends, such as: of food innovations, such as creating foods for the elderly and developing plant-
1. Personalized Food Rheology: based foods with textures and tastes similar to those of animal-based products,
This involves developing foods with including plant-based meat and plant-based yogurt.
textures and flow behaviors tailored to
the physical needs of each individual.
For example:
• Foods for the elderly with More Information Service Info C007
swallowing difficulties (Dysphagia):
Rheology helps develop thickened
liquids or finely pureed foods with
appropriate viscosity levels to make
swallowing easier and reduce the risk
of choking.
• Medical nutrition for patients
requiring tube feeding, rheology
is applied to control the viscosity
of liquid foods so they can flow
smoothly through feeding tubes
without clogging.
• Dietary supplements for
athletes: Athletes may require
supplements in the form of gels or
liquids with specific viscosities to
enable rapid digestion and absorption
of nutrients during training or
competition.
2. Plant-based Food Rheology:
Food scientists need to thoroughly
understand rheological principles
and how to control these physical
properties. This knowledge is
essential for creating plant-based
foods with textures, taste, and
mouthfeel that closely resemble
animal-based products.
• Plant-Based Meat: Plant-based
meat products are a clear example
of the application of rheology. They
require precise control of their
structure to mimic the muscle fibers
of animal meat. Key plant-derived
ingredients, such as soy protein or
pea protein, are used to create a
texture that is chewy and juicy, similar
to real meat.
• Plant-Based Yogurt must
achieve a thick and smooth texture
similar to dairy-based yogurt.
Manufacturers often use plant-based
thickeners, such as cornstarch or
gums, to improve these properties.

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