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

Key Points

• The review aims to present a theoretical framework for controlling food texture and mouthfeel through the design of interfacial properties of oil droplets using hydrocolloids.
• Discussion of macro- and micro-level structural design approaches for food texture control.
• Analysis of emulsification strategies using active and passive fillers to modify mechanical properties.
• Examination of enzyme-responsive microgels to regulate tribological behavior in the mouth.
• Demonstrated that appropriate emulsifiers influence food matrix properties such as elasticity and chewability.
• Showed that enzyme-responsive microgels promote gradual fat release, enhancing perception of creaminess and smoothness.
• Proposed an integrated nested structure to independently control bulk elasticity and interfacial lubrication.