Description
Electrospinning uses high voltage to draw protein or carbohydrate solutions into nanofibers, enabling precise control over food texture.
Technical
The process relies on electrostatic forces that overcome surface tension, forming a Taylor cone and jet that elongates and solidifies as solvent evaporates. The resulting nanofibers exhibit high surface area and tunable porosity, which can be tailored by adjusting polymer concentration, voltage, temperature, and solvent composition. This alignment of polymer chains during jet stretching imparts mechanical strength and controlled degradation rates suitable for food applications.
Science
Primary Reaction
Electrostatic jet formation and solvent evaporation leading to polymer chain alignment
Sensory Profile
Aroma ()
neutralproteinaceoussolvent residualcarbohydratecleanmildpolymer-like