Food capillary suspensions

When a small amount of a secondary immiscible fluid is added to a particle suspension, the rheological properties of the suspension can alter dramatically. The secondary liquid can create a sample-spanning network due to capillary bridges formed between the particles, inducing a transition from a fluid-like to a gel-like state. In this thesis it has been investigated how capillary suspensions can be used to create novel food products from suspensions with oil and water as bulk fluids