Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves is essential in order to be able to transport and mix it during processing. Secondly, the rheology of a product dictates much of the consumer experience, e.g. in relation to texture and mouthfeel. This book doesn’t overwhelm the reader with complex mathematical equations but takes a simple and practically-focused approach, interpreting the implications of rheological data for use in different food systems. Through this approach industry-based food developers / rheologists, students, and academics are given clear, concise interpretation of rheological data which directly relates to actual perceived functionality in the food. The functionality may relate to texture, structure and mouthfeel, and may result as a function of temperature, pH, flocculation, concentration effects, and mixing. The interpretative view is based on the principle that the food rheologist will produce a graph, for example of viscosity or gelation profiling, and then have to extract a practical meaning from it. For example, if viscosity falls with time as a function of pH, this knowledge can be used to tell the customer that the viscosity can be followed with just a pH meter and a stopwatch.  Rheological measurements have shown that once the pH has dropped 1 unit after 10 minutes, the viscosity has been halved. This is the type of practical and valuable information for customers of the industrial food rheologist which the book will enable readers to access.  Key features: A uniquely practical approach to the often difficult science of food rheology - Includes chapters introducing the basics of food rheology before moving on to how data can be usefully and easily interpreted by the food scientist - Can be used as a teaching aid on academic or industry-based courses  "This book takes a simple and practically focused approach to food rheology, providing clear, concise interpretation of rheological data which directly relates to actual perceived functionality in the food." (International Food Information Service, 30 August 2011) "Practical Food Rheology - An Interpretive Approach is a well-orchestrated tutorial on how ‘food-grade' rheological measuring techniques can help to understand the flow behavior of ingredients as well as can address the interaction of food material and its perception and tremendous health issues of an increasingly sedentary and aging society." (Applied Rheology, 1 June 2011) Food rheology is concerned with the flow of foods that behave in complex ways, and how flow is determined by the material's microstructure. For food manufacturers, rheology is essential to understanding how a substance may be mixed and pumped through pipes during processing, as well as how it behaves in the hands and mouths of the consumer to dictate the food experience. Practical Food Rheology presents this important subject in a new light: with a practice-based, interpretive approach, it examines food rheology in relation to a number of distinct food systems. Resisting oversimplification – yet refusing to overwhelm the reader with equations and mathematics – this book is a practical, concise assessment of how the interpretation of rheological data can improve the actual functionality of food. It provides an overview of the techniques used to monitor rheological and textural properties, then considers the links between food microstructure and rheology, and finally suggests ways in which these properties may be used to alter and improve food texture and performance. Whether the reader is a rheologist or food developer, student or academic, the authors – recognised authorities in food rheology, texture, and microstructure mechanics and engineering – provide expert guidance through the interpretation of rheological data. Food rheology is concerned with the flow of foods that behave in complex ways, and how flow is determined by the material's microstructure. For food manufacturers, rheology is essential to understanding how a substance may be mixed and pumped through pipes during processing, as well as how it behaves in the hands and mouths of the consumer to dictate the food experience. Practical Food Rheology presents this important subject in a new light: with a practice-based, interpretive approach, it examines food rheology in relation to a number of distinct food systems. Resisting oversimplification – yet refusing to overwhelm the reader with equations and mathematics – this book is a practical, concise assessment of how the interpretation of rheological data can improve the actual functionality of food. It provides an overview of the techniques used to monitor rheological and textural properties, then considers the links between food microstructure and rheology, and finally suggests ways in which these properties may be used to alter and improve food texture and performance. Whether the reader is