By Xenocs
Small- and Wide-Angle X-ray Scattering (SAXS/WAXS) provides a non-destructive view of evolving food structures without disrupting delicate phase equilibria. By linking nanoscale organization to properties such as texture, spreadability, and mouthfeel, SAXS/WAXS help researchers develop formulations that are robust, processable, and deliver consistent consumer performance by measuring: The polymorphic form of fats, the growth and network formation of the crystals all impact the texture and mouthfeel of the product, which needs to be accounted for when reducing fat content. Relevant for baked goods where the starch solid form will dictate the gelatinization during processing and the digestibility. Particularly important for gluten free recipes. Unfolding helps to make the protein more available for digestion by enzymes but also more prone to aggregation and subsequent formation of gel networks, which impacts texture and stability. The network architecture of protein gels provides insight into texture, water retention, mechanical properties and product stability. This is critical for avoiding coalescence and phase separation, but also to optimize nutrient encapsulation and delivery. The nanoscale structure of the encapsulation systems is a controlling factor in the quantity of the nutrients protected within and the manner of their release to become bioavailable.
