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

January 1, 2026OleoscienceOpen Access

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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.

Review highlights how controlling oil droplet properties affects food texture and sensory experience, suggesting strategic design methods.

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Kentaro Matsumiya (2026) studied this question.

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