CONCluDING REMARks

Colloidal systems are present in many areas, including the food sector. In this chap-ter, the most important concepts and issues involving colloids from the point of view of food engineering and technology were presented.

We cited some examples within the chapter, aiming to clarify some aspects of colloids in a food system. We also presented some of the numerous studies, including issues and developments in the colloid world, applied to food research.

Foods are complex matrices, containing a lot of different ingredients. Many of these ingredients are in the colloidal state, making it of fundamental importance to understand colloid properties in order to obtain a deep knowledge of food systems.

In addition, as has been emphasized, one of the most important factors governing food shelf life is related to its colloidal stability.

Another important point is the increasing interest in fat replacement in food, as food researchers and technologists are asked to develop lighter and healthier products with the same quality and stability as their counterparts. This points out how relevant will be the knowledge of colloidal science and technology for food application.

Physical Chemistry of Colloidal Systems Applied to Food Engineering 23

ACkNOwlEDGMENTs

The authors wish to acknowledge the National Council of Technological and Scientific Development (CNPq) and the Foundation to Research Support of the Minas Gerais State (FAPEMIG) for their financial support.

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