The Role of Interfacial Design in Controlling the Physical Properties of Fats and Oils: Hierarchical Food Texture Control by Hydrocolloids

Abstract

This review presents a theoretical framework for the control of food texture and mouthfeel by shifting the focus from fat content adjustment to the design of interfacial properties and the spatial distribution of oil droplets through the use of hydrocolloids. The paper describes two hierarchical approaches: macro- and micro-level structural design. At the macro level, emulsion-filled gels are used to control bulk mechanical properties. By selecting appropriate emulsifiers, oil droplets can function as either active or passive fillers, thereby influencing the elasticity, chewiness, and breakdown behavior of the food matrix. At the micro level, oil droplets stabilized by soft polysaccharide microgels are employed to modulate oral tribological behavior. These microgels exhibit enzyme responsiveness; their degradation by salivary amylase during mastication induces the gradual release of oil, contributing to the perception of smoothness and creaminess over time. Finally, the review proposes a “nested structure” that integrates both approaches. This hierarchical design allows independent control of bulk elasticity and interfacial lubrication, providing a strategy to enhance desirable sensory attributes associated with fats without relying solely on fat content.

graphical abstract