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Issue 3, 2009
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The science of food structuring

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Food structuring is discussed from the viewpoints of soft matter physics and molecular gastronomy. Food is one of the most complex types of soft matter, with multiple dispersed phases and even hierarchical structure. Food structuring seems to be a kind of art, comprising a careful balance between forces driving the system towards equilibrium and arresting forces. A more scientific approach to this complex matter is desirable, using (1) concepts from soft matter physics, e.g. free energy and jamming, and (2) complex disperse system (CDS) notation as developed for molecular gastronomy. Combining CDS with state diagrams renders a new tool for the qualitative description of the complex process of making structured foods.

Graphical abstract: The science of food structuring

  • This article is part of the themed collection: Food Science
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Publication details

The article was received on 07 Dec 2007, accepted on 25 Sep 2008 and first published on 20 Nov 2008

Article type: Review Article
DOI: 10.1039/B718952B
Soft Matter, 2009,5, 501-510

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    The science of food structuring

    R. G. M. van der Sman and A. J. van der Goot, Soft Matter, 2009, 5, 501
    DOI: 10.1039/B718952B

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