{"title":"Addressing multifactorial complexity in freeze structuring of food colloids","authors":"Andrea Bach, Patrick A. Rühs","doi":"10.1016/j.cocis.2025.101941","DOIUrl":null,"url":null,"abstract":"<div><div>Freeze structuring is a simple and scalable process that allows precise control over pore morphology by manipulating ice crystal formation in aqueous suspensions. By adjusting material and process parameters, freeze structuring of colloidal suspensions can yield various structural outcomes. Food systems are inherently complex mixtures of polysaccharides, proteins, and fats, and unlike well-studied single-component systems, the interactions within these multi-component mixtures during freeze structuring remain largely unexplored. This knowledge gap hinders the immediate application of freeze structuring in the food industry, limiting its broader adoption for structuring complex food systems. This review identifies the suspension characteristics that dictate structural outcomes in food systems, aiming to advance freeze structuring as a viable tool for sustainable food manufacturing.</div></div>","PeriodicalId":293,"journal":{"name":"Current Opinion in Colloid & Interface Science","volume":"79 ","pages":"Article 101941"},"PeriodicalIF":7.0000,"publicationDate":"2025-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Opinion in Colloid & Interface Science","FirstCategoryId":"92","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1359029425000470","RegionNum":2,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, PHYSICAL","Score":null,"Total":0}
引用次数: 0
Abstract
Freeze structuring is a simple and scalable process that allows precise control over pore morphology by manipulating ice crystal formation in aqueous suspensions. By adjusting material and process parameters, freeze structuring of colloidal suspensions can yield various structural outcomes. Food systems are inherently complex mixtures of polysaccharides, proteins, and fats, and unlike well-studied single-component systems, the interactions within these multi-component mixtures during freeze structuring remain largely unexplored. This knowledge gap hinders the immediate application of freeze structuring in the food industry, limiting its broader adoption for structuring complex food systems. This review identifies the suspension characteristics that dictate structural outcomes in food systems, aiming to advance freeze structuring as a viable tool for sustainable food manufacturing.
期刊介绍:
Current Opinion in Colloid and Interface Science (COCIS) is an international journal that focuses on the molecular and nanoscopic aspects of colloidal systems and interfaces in various scientific and technological fields. These include materials science, biologically-relevant systems, energy and environmental technologies, and industrial applications.
Unlike primary journals, COCIS primarily serves as a guide for researchers, helping them navigate through the vast landscape of recently published literature. It critically analyzes the state of the art, identifies bottlenecks and unsolved issues, and proposes future developments.
Moreover, COCIS emphasizes certain areas and papers that are considered particularly interesting and significant by the Editors and Section Editors. Its goal is to provide valuable insights and updates to the research community in these specialized areas.