Paper Number
PO118
Session
Poster Session
Title
Rheology of Swiss cheese fondue
Presentation Date and Time
October 23, 2019 (Wednesday) 6:30
Track / Room
Poster Session / Ballroom C on 4th floor
Authors
- Bertsch, Pascal (ETH Zurich)
- Savorani, Laura (ETH Zurich)
- Fischer, Peter (ETH Zurich, IFNH)
Author and Affiliation Lines
Pascal Bertsch, Laura Savorani, and Peter Fischer
IFNH, ETH Zurich, Zurich 8092, Switzerland
Speaker / Presenter
Fischer, Peter
Text of Abstract
Cheese fondue is a traditional Swiss dish prepared by melting cheese under the addition of wine, starch, and seasoning. Thus, fondue is a multi-phase system with complex colloidal interactions and rheology. The viscosity of fondue is of particular importance for mouthfeel, flavor perception, and making the cheese cling to the bread for consumption. We tackled the complex multi-phase system fondue from a material science perspective, providing a scientific framework for the influence of fondue ingredients and their interactions on the rheology of cheese fondue*. Fon-due can be considered a water continuous system whose viscosity is influenced by the interactions of its main colloidal ingredients: dispersed casein micelles, emulsified fat droplets, and swollen starch granules. A model moitié-moitié fondue was prepared with water and the influence of starch concentration, ethanol content, and pH, on fondue rheology were assessed. Further, alternative thickening agents (xanthan gum and iota-carrageenan) were employed to investigate their behavior in a complex food system like fondue. *Ref) Bertsch, P.; Savorani, L.; Fischer, P. Rheology of Swiss Cheese Fondue. ACS Omega 2019, 4 (1), 1103–1109.