Designer colloids in structured food for the future.

Recent advances in the understanding of colloids has enabled the design of food products that are healthier and tastier, in line with consumer expectations. Specifically, emulsion design and hydrocolloid structuring can be used to address the issue of fat reduction in foods by allowing the production of reduced fat products that provide similar sensory attributes. Additionally, various techniques for encapsulating molecules, such as flavour, nutraceuticals or drugs, are now being developed.

A unique phenotypic modification of Lactococcus lactis cultivated in a Couette bioreactor.

Batch cultures of Lactococcus lactis NCDO 2118 and IL 1403 were performed in a Couette bioreactor operated in the modulated wavy vortex flow and the turbulent regimes. This study provides an overall analysis taking into account both mechanical stress and mixing in a Couette bioreactor. A unique phenotypic aspect has been proved to occur only in the modulated wavy vortex flow regime for the two studied strains, namely that the cells become entrapped in a filamentous form.