Dietary related diseases are on the increase. Colloids play an important role in food structuring, stability through the distribution chain, and delivery of in use properties, taste and flavour, and nutrition. In the future it is imperative that foods are constructed to deliver the desired performance and sensations, but with reduced calorific content and the ability to modulate food intake. This will require the design and construction of colloids with increasingly complicated structures and complex production processes.
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Norton et al. (2010) studied this question.
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